Chef/Proprietor: Peter Hemsley Chef de Cuisine: Parker Brown
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
*20% gratuity will be included.
(6) 24
(12) 42
Humboldt Kumamoto and
Washington Totten Inlet
mignonette foam, lemon, chive, shallots
(3) 15
Wood Fired Marin Miyagi
meyer lemon, breadcrumbs, bottarga
Caviar and Accoutrements
Tierra Black blini, crème fraîche, eggs mimosa, shallot, chive
75
100
150
1oz. tsar nicoulai classic
1oz. tsar nicoulai reserve
1oz. tsar nicoulai golden reserve
21
black garlic, strawberry, cucumber, macadamia, mint, green almond
25
california tuna, green garlic naam jim, rangpur, shellfish cracker
16
horseradish panna cotta, seaweed crepe, pickled mustard seed, smoked trout roe
19
farro, candied pecans, apple, buona salute, mustard vinaigrette
20
pickled daikon, citrus beurre blanc, champagne foam, salmon roe
26
garlic scapes, favas, morel, shiso, sansho pepper
21
preserved lemon, garlic breadcrumbs, dill, clam sauce
29
turnip cake, spring onion vinaigrette, egg yolk fudge, bone shiro
28
english peas, swordfish prosciutto, parmesan air, lemon
30
basil ricotta, egg yolk, blistered cherry tomatoes, garum brown butter, chive
29
ponzu glaze, pickled okra, shrimp XO
37
butter bean pureé, fennel, cured black olive, smoked fish nage
38
mussels, squid, clam, cherry tomato, savory
36
kombu “papillote”, sake beurre blanc, scallion, sushi rice
62
parsnip, baby bok choy, red curry, smoked bone marrow
40
swordfish lardo, summer squash, beurre rouge
Chef/Proprietor: Peter Hemsley Chef de Cuisine: Parker Brown
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
*20% gratuity will be included.