Caviar

Golden Imperial Osetra Caviar, 28 Grams
$185

Royal Transmontanus Osetra Caviar, California 30 Grams
$120

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

Menu

~$115~

FIRST COURSE

Artichoke Soup
Confit Roma Tomatoes, Parmigiano Reggiano

Egg Caviar
Poached Egg, Lemon-Chive Crème Frâiche
American Osetra Caviar
$20 Supplement

Monterey Abalone
Sorrel, Uni, Radish and Puffed Rice

Lobster Bolognese
Fresh Capellini, Black Truffles, Basil

True Day Boat Scallops
Salsify, Coconut and Lemongrass

Seasonal Vegetables
Burrata Cheese, Garden Herbs and Flowers

Dungeness Crab and Salted Cod
Roasted Carrots, Dehydrated Sunchokes, 7 Year Aged Acquerello Rice

SECOND COURSE

Black Bass “En Ecailles”
Peruvian Potatoes, Red Onions and Green Garlic

Maine Lobster
Chestnut-Coffee, Celtuce and Parsley
$5 Supplement

Chef’s Daily Seafood Selection

Dover Sole
Cuttlefish, Cardoons, Kale, Oro Bianco Sauce

ENTRÈE

Millbrook Venison Loin
Juniper-Praline Yam, Endives, Poivrade Sauce

Liberty Duck Breast and Confit
Turnips Roasted with Nasturtium, Grapes and Verjus

Prime Rib Eye, Braised Beef Cheek
Charred Broccoli, Pine Nuts, Comte and Meyer Lemon

Sweeetbreads
Finger Limes, White Mushrooms, Brussels Sprouts, Pinecone Honey Jus

TABLESIDE

Imported Dover Sole
Potato Gnocchi, King Oyster Mushrooms, Jus de Cuisson Truffee
$25 Supplement When Substituted on the Menu

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

Rotisserie Chicken, Stuffed with Truffles-For Two
Morel Mushrooms, Roasted Root Vegetables, Sauce Albufera
$30 Supplement When Substituted on the Menu

FROMAGE

A Selection of Fine Cheeses
$15 Supplement

DESSERTS

Sticky Toffee Pudding
Caramelized Apples, Dates and Hibiscus

Passion Fruit Souffle Glace
Coconut Sorbet, Pistachio and Lemongrass

Lychee Meringue
Pear, Blueberry and Rose

Chocolate, Chocolate, Chocolate

CHEF DE CUISINE

Ken Takayama