Menu

 

Chilled tomato soup with olive oil, tomato seeds, basil and saffron   9

 

Smoked beets with apples, Idiazabal sheep's milk cheese and horseradish   10

 

Bay scallop crudo with coconut, golden raisins, hot pepper and citron vinegar   11

.

 

Potato gnocchi with Spanish octopus, garlic scapes and pimenton breadcrumb and mint   11

 

Scrambled brown eggs with pickled pig's feet, truffle butter and parmigiano-reggiano   9

 

Rabbit liver tart with caramelized onions, compressed strawberries, olive oil and sorrel   11

.

 

Petrale sole with brioche, sea urchin, sweet corn and tomato   14

 

Monterey Bay squid with yellow wax beans, manila clams, smoked pork shank and fresh okra    14

 

Organic chicken with cauliflower, lardo stuffed olives and lacinato kale and smoke   14

.

 

Hanger steak with butter poached radishes, tomato and Calabrian pepper jam, white anchovies and horseradish   14

 

Rabbit loin with summer truffles, artichokes, tortellini, potato and parmigiano-reggiano   14

 

Suckling pig with braised leeks, chanterelle mushrooms, crispy skin and lemon puree   14

.

 

Milk chocolate cremeaux with roasted banana ice cream, yuzu curd and peanut brittle   9

 

Sweet corn panna cotta and bourbon corn cake with blackberries and caramel   8

 

Coconut milk chiboust with strawberry ice cream, buckwheat streusel and rosewater   9

.

 

Cheese plate, chef's choice with accompaniments 14

 

5 course (one each from first 5 sections) dinner: $56 plus tax and gratuity


Please note that a tasting menu must be ordered by everyone at the table.