Please note that these menus are representative of our current offerings, as we evolve our ingredients and products daily.

DINNER

{BEGINNING AT 5PM}

CAVIAR

Angler Private Batch Caviar 98 per ounce

TO START

Pacific Oysters with Seaweed Vinegar and Embered Tomato 5 per

Norwegian Trout with Fermented Soybean 14

Bluefin Tuna & Kelp with Rice Crisp 26

Kingfish Cru, Yuzu & Fig Leaf 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, Harissa 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.