Winter Restaurant Week Lunch

January 20 - February 12 | Three-Course Prix Fixe | Lunch Only

60 Per Guest

Oysters

Tomatillo, Citrus, Tarragon
Hamachi Crudo

Mango, Salsa Macha, Ajo Blanco
Radicchio Salad

Pickled Honeynut Squash, Aceto Balsamico, Candied Pepitas
Smoked Apulian Burrata

Blood Orange, Chicory, Fennel, and Olive Crumble
Beef Tartare | +10

Pearl Onion and Smoked Mustard Aioli

Homemade Eliche Pasta

Sweet Garlic Cream, Sage, Sea Urchin
Charcoal Grilled Sea Bass

Piquillo Pepper, Controne Beans, Mussels Escabeche
Dry-Aged Burger*

Koji Onion, Cooper Sharp, Potato Chips
Berkshire Pork Neck

Okra, Gochujang, Trumpet Mushroom

Toasted Rice Millefeuille

Koshikikari Rice Cream, Mandarinquat Jam
Coconut Mousse

With Campfire Caramel and Smoked Cacao Nib Ice Cream
Sorbet Plate
Selection of Cheeses

Homemade Jam and Toasted Bread