Menu

Menu

Bread Service

warm bread | fennel pollen | garbanzo chili dip

Raw

Raw

Oyster

radish | thai chili mignonette | fresno pepper oil

Jojo Tea Cured Snapper

sorrel | celery | clementine | hearts of palm

Wahoo

fermented chili | buttermilk | kombu | sea grape | asian pear

Snacks

Snacks

Lavash

chicken liver mousse | smoked chili jam

House Made Cheese

summer berries | shiso | crunchy bread

Warm Celery Root

crackling maitake | mustard froth | herbs & blossoms

Charred Beets
lemon-garlic yogurt | pickled chili | blackberry | goat cheese | sorbet
Torched Tuna

heirloom tomato | beans | truffle soy

Smoked Foie Gras

homestead boniato tortellini | marcona almond | spiced quince

Meats

Meats

Herb Roasted Wagyu

trumpet mushroom | carrot textures | mustard butter

Chicken

truffle | gnocchi

Fish / Shellfish

Fish / Shellfish

Slowly Cooked Snapper

poblano cucumber lime | littleneck clams | bitter lettuce “butter”

Roasted King Salmon
dill tomato jus | anson mills white peas | caper sofrito | smokey pork | mustard greens
Lobster

green curry | caramelized cauliflower

Others

Others

Cheese Course
brown butter date puree | honey | mache | burnt stone fruit
Chef Tasting
eight course menu available