Raw and Cold

bigeye tuna
melon, cucumber, calabrian chili19

santa barbara uni
osetra caviar, almond, spruce45

garden lettuces
shaved vegetables, lemon vinaigrette12

oysters on the half shell
traditional mignonette, cocktail sauce consomméles 6 / 21


Josephine’s Clam Fritters
Yuzu Kosho Mayonnaise15

grilled avocado, black truffle, hijiki seaweed29

salt-roasted santa barbara spot prawns

uni egg
sea urchin, champagne beurre blanc, brioche croutons24

Main Courses

troll-caught king salmon
celtuce, sweet peppers, purslane, lemongrass45

vermilion rockfish
summer squash, coconut, jalapeño45

liberty farms duck
eggplant, plum, shiso40

pasta con le sarde
tomato, nori bread crumbs, fennel38

Australian black truffle
pasta, risotto, omelette, or soft scramblemarket

a5 wagyu
grilled lettuce, green tomato, nori condiment30/Oz, (3 Oz Minimum)

Four Course Market Tasting Menu
$95 / $145 with wine pairing
exclusive of beverages, tax and gratuity

chef, michael cimarusti / chef de cuisine, tristan aitchison / sous chef, amy wolf

*Menus and prices are subject to change without notice