Caviar

Le Prestige, “Caviar Imperial De Sologne”, France 28 Grams
$200

Golden Osetra Caviar, Israel 28 Grams
$150

Served with Potato Blinis, Kendall Farms Creme Fraiche,
Parsley, Onion and Lemon

Menu

~$145~

Excluding Noted Items with SUPPLEMENTS
The Ten is  for the entire table, please.

FIRST COURSE

Sweet Onion and Parmesan Soup
Peeky Toe Crab Cake and Scallion Coulis

Egg Caviar
Soft Poached Egg, Lemon-Chive Crème Frâiche
Golden Osetra Caviar
$25 Supplement

Poisson Cru
Young Turnips, Tiny Greens, Truffle-Yuzu Vinaigrette

Santa Barbara Spot Prawns
Aori Ika, Creme d’Oursins, Kohl Rabi-Rice Veloute

Seared Foie Gras
Bing Cherries, Salted Coffee and Pain d’Epice
$10 Supplement

Grilled Nectarine
Buratta Cheese, Wild Arugula, Candied Walnuts, Mint and Aged Balsamic Vinaigrette

Wagyu Beef Tartare
Smoked Tomato Emulsion, Capers and Puffed Rice

White Asparagus and Morel Mushroom “En Cocotte”
Sauce Vin Jaune
$15 Supplement

SECOND COURSE

Wild King Salmon
Louisiana Crayfish, Green Chickpeas, Wild Asparagus, St. George’s Mushrooms, Sauce Nantua

Wild Alaskan Halibut
Hope Ranch Black Mussels, Pole Beans, Fennel Cream, Bouillabaisse Broth

Lobster Bolognese
Fresh Capellini, Basil, Brown Butter Truffle Froth

ENTRÉE

Prime Beef Rib Eye Cap
Braised Beef Cheek Ravioli, Galette de Langue de Boeuf, Swiss Chard and Carrots

Marcho Farms Veal Loin
Courgettes, Charred Leek, Grilled Leek Scapes, Porcini Mushroom

21 Day Aged Liberty Duck
Forono Beets, Black Barley, Olallieberry Reduction

TABLESIDE

Lemon Crusted Dover Sole
Potato Gnocchi, Bloomsdale Spinach, French Horn Mushrooms, Truffle-Chardonnay Jus
$25 Supplement When Substituted on the Menu

35 Day Dry Aged “Cote de Boeuf Roti”, for Two
Potato-Leek Torte, Wild Mushrooms, Braised Little Gems, Herb Jus
$35 Supplement When Substituted on the Menu

Rotisserie Chicken Stuffed with Summer Truffles For Two
Roasted Green Asparagus, Morel Mushrooms, Potato Mousseline, Sauce Albufera
$35 Supplement When Substituted on the Menu

FROMAGE

A Selection of Fine Cheeses
$25 Supplement

DESSERTS

Chocolate Nutella Crunch
Hazelnut Praline, Toasted Barley Ice Cream

Dark Berry Parfait
Lemon Verbena Ice Cream, Lemongrass Milk

Tangerine Souffle and Heilala Vanilla Ice Cream

“Strawberries N Crepe”
Gaviota Strawberries, Rose Geranium Ice Cream

 

CHEF DE CUISINE

Ken Takayama

 

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