Our menus are dynamic — continually responding to the season and what our network of fishermen and purveyors have available. Depending on what is freshest each day, some items may vary.
six / 24
twelve / 42
Humboldt Kumamoto and Washington Kusshi
mignonette, lemon, shallot, chive
three / 15
Wood Fired Marin Miyagi
preserved lemon, breadcrumbs, bottarga
Caviar and Accoutrements
Floriani Red blini, horseradish crème fraîche, eggs mimosa, shallot, chive
75
100
150
25
1oz. Tsar Nicoulai Classic
1oz. Tsar Nicoulai Reserve
1oz. Tsar Nicoulai Golden Reserve
*San Diego Uni
21
citrus, black sesame, garum, wasabi, white chocolate
30
finger lime, crispy garlic, naam jim, fish cracker
19
parsnip, asian pear, whipped tofu, candied fish scales, yuzu vinaigrette
20
horseradish panna cotta, seaweed crêpe, pickled mustard seed, smoked trout roe
24
endive, green apple, hazelnut dukkab, vanilla grapes
24
persimmon, pickled cape gooseberry, zhoug, salmon roe
29
ponzu glaze, pickled okra, shrimp XO
35
turnip cake, chile garlic vinaigrette, egg yolk fudge, bone shiro
32
romanesco, verjus pearl onions, preserved lemon, smoked garlic
36
sunchoke, chanterelle, offal curry, pickled ogo
35
cured black olives, butter bean pureé, pickled fennel, nage
47
porcini mushroom, radicchio aigre-doux, mustard spaetzle, smoked whey
38
kombu “papillote”, sake beurre blanc, scallion, sushi rice
46
box crab, mussels, clams, uni, savory
54
swordfish bacon, king trumpet mushroom, baby carrot, amaranth
Chef/Proprietor: Peter Hemsley Chef de Cuisine: Parker Brown
Sous Chefs: Chris Santopinto, Kandis Otis, Manuel Molina
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
*20% gratuity will be included.