Pacific Oysters with Seaweed Vinegar & Embered Tomato 5 per
Norwegian Trout with Shinko Pear & Shiso 14
Bluefin Tuna & Kelp with Rice Crisp 26
Dry-Aged Kingfish Cru, Yuzu Kosho 22
Hot Fried Frog Legs with Cardomom Crème Fraîche 24
Lettuces & Herbs with Meyer Lemon 19
Radicchio and Allium X.O. 21
BREAD
Parkerhouse Rolls & Cultured Seaweed Butter 16
VEGETABLES
Blistered Asparagus, Chili & Pistachio 20
Angler Potato with Sauce of Taleggio 22
Slowly Grilled Hen of Woods Mushroom 19
FISH & MEAT
Grilled Hand-Dived Scallop 26 per
Aged Black Cod, Leeks & Vadouvan Fumet 32
Whole Sea Bream with Coconut & Swarnadwipa 60
Embered Whole Lobster
Sauce of its Shells, Lobster Bread, Smoked Pepper 85
Whole Pastured Chicken Roasted in the Wood Oven 80
15 oz Gold Label Wagyu Ribeye 149
LET US COOK FOR YOU
Highlights of this Evening’s Menu
138 per person
98 wine progression
Please note that a 20% service charge will be added to each check
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness especially if you have certain medical conditions.
