Sample Menus
first
blue fin tartare - blue fin tuna, pickled japanese cucumber, avocado mousse, sesame yuzu vinaigrette
second
american wagyu NY strip, morel mushroom, cabernet demi, pommes puree
dessert
matcha crème brulee and black sesame cookie
first
blue fin tartare - blue fin tuna, pickled japanese cucumber, avocado mousse, sesame yuzu vinaigrette
second
asparagus risotto, house cured bacon lardons, micro herb salad
third
crispy skin duck breast, okinawan potato puree, sous vide spring vegetables, charred apricot and apricot gastrique
dessert
fire and ice - valrhona chocolate lava cake, chocolate gelato
Sample Dishes
salads
roasted beet napolean
chèvre, baby frisee, walnut brittle, walnut vinaigrette
fennel and watercress salad
mandarins, pickled radish, crispy quinoa, citrus vinaigrette
first courses
hamachi sashimi salad
endive and radicchio slaw, jalapeno honey vinaigrette
spicy lobster crudo
corn fritter, kimchi salad, ume aioli
egg2
osetra caviar, sous vide poached egg yolks, crème fraiche, chives, on toasted brioche
pasta
linguini with lobster
butter poached lobster, squid ink linguini, uni emulsion
bolognese
fresh pasta ribbons, with a slow cooked meat ragu, whipped ricotta
kobe shortrib ravioli
barolo wine braised kobe short rib, fresh pasta sheets, porcini mushroom ragout
fish
soy glazed chilean sea bass
chive mashed potatoes, miso eggplant and charred baby vegetables
crispy skin scottish salmon
with port wine and caramelized shallot buerre blanc,lobster brandade, seasonal baby vegetables
poultry and pork
pan roasted jidori chicken breast
toasted polenta cake, braised kale, wild mushroom cream
bourbon braised pork belly
butternut squash, sweet potato and apple gratin, wilted mustard greens
meat
pan seared filet of beef
truffle"yaki" sauce, pommes puree, charred kimchi, seasonal baby vegetables
the tomahawk (serves 2)
cabernet gorgonzola butter, mille fuille "fries", charred carrots and brussels
braised lamb shank w/ citrus mint gremolata
creamy polenta, roasted root vegetables