Lunch
Two Course | 65
Three Courses | 78
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Half-Dozen Island Creek Oysters*
Finger Lime, Fresno Chili, Horseradish
Add caviar $25
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Radicchio Salad
Cara Cara Orange, Pickled Honeynut Squash, Aceto Balsamico
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Beef Tartare*
Cilantro, Pickled Habanada Pepper, Puffed Wild Rice
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Hamachi Crudo
Mango, Salsa Macha, Ajo Blanco
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Smoked Burrata
Blood Orange, Chicory, Olive
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Homemade Eliche Pasta
Sweet Garlic Cream, Sage, Sea Urchin
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Charcoal Grilled Seabass
Piquillo Pepper, Controne Beans, Mussels Escabeche
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Dry Aged Burger*
Seeded Bun, Koji Onion, Cooper Sharp, House-Cut Potato Chips
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Berkshire Pork Neck
Okra, Gochujang, Trumpet Mushroom
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Grilled Romanesco
Caper Leaves, Clementine Compote, Pine Nut Sauce
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Sorbet Plate
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Toasted Rice Millefeuille
Koshihikari Rice Cream, Mandarinquat Jam
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Coconut Mousse
Campfire Caramel, Smoked Cacao Nib Ice Cream
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Selection of Cheeses
Homemade Jam, Toasted Bread
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Executive Chef Michele Brogioni
Chef de Cuisine Simon Ek
Executive Pastry Chef Rebecca Choi
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Kindly inform our team of any food allergies.