The Wild Artichoke

• Gluten Free

/per oz "Kaluga Imperial Caviar", Served warm with house-made potato chips & lemon crème fraîche

• Gluten Free

Chef's Garden Harvest || Shrimp Macaron || Bluefin Tuna Tartare Cone || Warm French Baguette || Roasted Dulse Butter Maldon Salt

Escargots de Bourgogne, French Burgundy style snails, Échiré butter, Dulse, shallot, parsley, served with crostini

Barcelonian Gambas al ajillo - confit garlic, shishito pepper, cherry tomato, olives, smoke paprika, served Aïoli Provençal, Chef's memory of "Camino de Santiago" 2012

• Gluten Free

Calamari Fritti, Crispy Calamari Fritti, garlic, shaved ginger, jalapeño, and Shichimi

Boulettes de Wagyu & Aubergine Tempura, Wagyu beef, veal, pork blend meatballs, fennel-potato purée & basil pesto, served with criispy tempura eggplant

Salade de vinaigrette au fromage Roquefort - Prosciutto, candied walnuts & egg mimosa

• Gluten Free

Crab, shrimp, eight seaweeds, house dressing

Farmers' market greens, white ponzu dressing

• Vegetarian
• Marked gluten free · also lists wheat

Vacuum-infused watermelon, mint, basil, feta, candied walnuts & aged balsamic

• Gluten Free

Roasted lobster bisque, butter-poached Maine lobster, flaky puff pastry

Soupe à l'oignon - 18hr Caramelized Onion, House made Rich beef bone broth · Emmental Gratin

Confit de Canard, 8-hr slow cooked whole duck leg in Duck Fat, Potato fennel puree, Sauteed vegetable medley, Blueberry orange gastrique

Le Steak au Poivre - cold hanger steak, truffle fries, pink peppercorn sauce

Côtes courtes de boeuf Cold smoked prime beef short rib then 48 hour sous vide, House Multi Grain Pilaf, Korean Red wine galbi au jus (레드와인 갈비양념)

Steak de à l'Umami (旨味 デンバーステーキ) 8 oz Flat iron steak, marinated in house umami tare. and whipped horseradish cream

Lobster tail with housemade tuxedo pasta in a silky champagne lobster sauce

• Vegetarian
• Gluten Free

charred hanger steak, lightly emulsified roquefort sauce, toasted walnuts, golden raisins, cracked black pepper

Housemade tuxedo pasta in a light coconut rose sauce with sweet crab and crispy soft shell crab

Santa Barbara uni and clam in a rich uni butter sauce with housemade tuxedo pasta top with Uni Bottarga うにからすみ (karasumi)

Chef's Dessert a sweet finale to conclude the evening

Maitake Mushroom, potato purée, wasabi

Umami Flat Iron Steak || Pan-Roasted Chilean Seabass || Maine Lobster Pasta || Wild Mushroom Risotto (v) || 48-Hour Braised Prime Bone-In Beef Short Rib

New Zealand lamb, Moroccan spices

Garlic wine Aju, House Phuf

Bouillabaissen pan seared Sea scallop, shrimp, 1/2 lobster tail, calamari, cod, clam, mussel, crispy soft shell crab, and French tomato base broth served with Fregula

Coquilles Modernes, u10 scallops, cheese gnocchi, sweet corn purée, bacon bites, lemon brown butter

Yumepirika Japanese premium rice, mushroom stock, mushroom medely, Parmigiano, truffle oil, Parmesan tuile

• Vegetarian
• Gluten Free

Bread Service Warm bread assorted, accompanied by Roasted Dulse Butter and Maldon Sea Salt

Champagne Lobster Sauce, clams, and Lobster bottarga

spaghetti tossed with house-seasoned mentaiko, pancetta, sweet onion, and peperoncino. Finished with roasted mentaiko, shrimp-oil pangrattato, chive, and nori. 明太子スパゲッテ

Gnocchi, sweet corn purée, bacon, apple

Crispy Pork Belly Ssam || The Calamari || Watermelon Salad

Coconut and vanilla infused panna cotta, fresh berries, crispy coconut, vanilla crumble

Vanilla bean custard, torched sugar crust, fresh seasonal berries

Diplomat cream, seasonal fruits, candied walnut, vanilla crumble

Chef's Petit Four Selection