with american sturgeon caviar, lightly smoked ocean trout and meyer lemon oil
21.00and smoked paprika accented tomato water gelee with burrata cheese
16.75with corn chive crepe, grilled peach and ice wine gastrique sauce
25.50and housemade fromage blanc with crispy pancetta and lemon verbena granita
16.75with duck carnitas, padron peppers and corn truffle
16.50with lobster, sea urchin, eel, shiitake and mitsuba sauce (please allow an extra 15 minutes for this preparation)
17.50marinated alaskan black cod and shrimp dumplings in shiso broth
36.00and hokkaido scallops with potato gnocchi, forest mushrooms, corn and caramelized cipollini onions in lobster sauce
39.00on braised lettuce, quinoa and duck gizzard confit with red wine cherry sauce
37.00wrapped rabbit loin on a ragout of rabbit legs, artichokes, new potatoes and foie gras game sauce
36.00and braised beef short rib with garden vegetable ratatouille and upland cress salad
39.00with charred jalapeno and cilantro
16.75with dashi poached garden vegetable salad and shaved bottarga
18.50with extra virgin olive oil, lemon and sea salt
Mp:in aonori ocean gelee with shimeji and shiso
21.00with ogo seaweed, hawaiian sea salt and green onions
17.00with japanese cucumber, hijiki, tobiko caviar and yuzu soy vinaigrette
18.50crudo, poke, cuttlefish staff meal, uni in aonori gelee and kaisen salad
assortment of domestic artisan cheeses with seasonal condiments
16.75with lemon curd and creme fraiche
12.00with green tea ice cream and peaches
12.00with strawberries, yogurt sorbet and rosewater gelee
12.00with cherry compote and coffee granita
12.00tempura of figs, fig leaf ice cream and fig raspberry jam
12.00with a poppy tuile
12.00
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