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Chef's Petit Four Selection
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Bread Service Warm bread assorted, accompanied by Roasted Dulse Butter and Maldon Sea Salt
Champagne Lobster Sauce, clams, and Lobster bottarga
Lobster tail with housemade tuxedo pasta in a silky champagne lobster sauce
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
Roasted lobster bisque, butter-poached Maine lobster, flaky puff pastry
Coconut and vanilla infused panna cotta, fresh berries, crispy coconut, vanilla crumble
Vanilla bean custard, torched sugar crust, fresh seasonal berries
Confit de Canard, 8-hr slow cooked whole duck leg in Duck Fat, Potato fennel puree, Sauteed vegetable medley, Blueberry orange gastrique
Coquilles Modernes, u10 scallops, cheese gnocchi, sweet corn purée, bacon bites, lemon brown butter
Escargots de Bourgogne, French Burgundy style snails, Échiré butter, Dulse, shallot, parsley, served with crostini
Chef's Dessert a sweet finale to conclude the evening
Maitake Mushroom, potato purée, wasabi
/per oz "Kaluga Imperial Caviar", Served warm with house-made potato chips & lemon crème fraîche
Salade de vinaigrette au fromage Roquefort - Prosciutto, candied walnuts & egg mimosa
Umami Flat Iron Steak || Pan-Roasted Chilean Seabass || Maine Lobster Pasta || Wild Mushroom Risotto (v) || 48-Hour Braised Prime Bone-In Beef Short Rib
Crab, shrimp, eight seaweeds, house dressing
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)
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
charred hanger steak, lightly emulsified roquefort sauce, toasted walnuts, golden raisins, cracked black pepper
Gnocchi, sweet corn purée, bacon, apple
Diplomat cream, seasonal fruits, candied walnut, vanilla crumble
Barcelonian Gambas al ajillo - confit garlic, shishito pepper, cherry tomato, olives, smoke paprika, served Aïoli Provençal, Chef's memory of "Camino de Santiago" 2012
Learn about the inspiration and ingredients behind each dish
Housemade tuxedo pasta in a light coconut rose sauce with sweet crab and crispy soft shell crab
Calamari Fritti, Crispy Calamari Fritti, garlic, shaved ginger, jalapeño, and Shichimi
Farmers' market greens, white ponzu dressing
New Zealand lamb, Moroccan spices
Garlic wine Aju, House Phuf
Crispy Pork Belly Ssam || The Calamari || Watermelon Salad
Soupe à l'oignon - 18hr Caramelized Onion, House made Rich beef bone broth · Emmental Gratin
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
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)
Boulettes de Wagyu & Aubergine Tempura, Wagyu beef, veal, pork blend meatballs, fennel-potato purée & basil pesto, served with criispy tempura eggplant
Vacuum-infused watermelon, mint, basil, feta, candied walnuts & aged balsamic
Chef's Garden Harvest || Shrimp Macaron || Bluefin Tuna Tartare Cone || Warm French Baguette || Roasted Dulse Butter Maldon Salt
Yumepirika Japanese premium rice, mushroom stock, mushroom medely, Parmigiano, truffle oil, Parmesan tuile
