Restaurant

Hamachi Crudo with thomcord grape, fresno pepper and strawberry vinegar*

Raw Sweet Shrimp Coconut with Habanada Pepper, Lemon Verbena*

Smoked Burrata with Figs, Puntarella, Hazelnut Miso

Bluefin Tuna with Grilled Pear Ponzu, Celtuce, Caper Leaves*

Wild Mushroom Ravioli with Parmigiano Reggiano, Chamomile Butter

Seared Scallop with Jimmy Nardellos, Nduja, Heirloom Tomato*

Spanish Octopus with Harissa, Cucumber, Mint

Glazed Sweetbreads with Parsnip, Prosciutto di Parma, Pearl Onion

Grilled Seabass with Pickled Chantarelles, Kaffir Lime, Dill

Dry Aged Duck with Cherries, Red Endive, Lemon Thyme

Butter Poached Lobster with honeynut squash, wax beans and shiso | +24

Ribeye of Beef with Gem Lettuce, Aji Dulce, Garlic Scapes

Artichokes with Pecorino Romano, Lemon, Sourdough