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

Mandarin Tomato Soup
Green and Yellow Zucchini, Tomato Sorbet

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

Tuna Tartare
Hokkaido Scallop, Uni Mousse, Persian Cucumber, Truffle-Yuzu Vinaigrette

Santa Barbara Spot Prawns
Aori Ika, Celtuce, White Sesame, Sweet Miso, Red Shiso Consomme

Seared Foie Gras
Fig Tart, Endive, Black Tea, Orange and Cocoa
$10 Supplement

Avocado Salad
Grilled Cucumber, Burrata Cheese, Hazelnuts, Sunflower Seeds, Passionfruit Vinaigrette

Wagyu Beef Tartare
Smoked Tomato Emulsion, Capers and Puffed Rice

SECOND COURSE

Wild King Salmon
Summer Pole Beans, Lobster Mushrooms, Sauce Grenobloise

Dover Sole Filet
Aubergine Compote, Purslane, Herb Emulsion

Lobster Bolognese
Fresh Capellini, Basil, Brown Butter Truffle Froth

ENTRÉE

Prime Beef Rib Eye Cap
Braised Beef Cheek, Courgettes, King Oyster Mushroom, Charred Leek, Sauce Choron

Devil’s Gulch Rabbit
Parma Ham, Braised Shelling Beans, Chanterelle Mushrooms, Purple Tomatillo

21 Day Aged Liberty Duck
Layered Onion, Fermented Black Beans, Cashew, Prun-Plum and Spiced Duck Jus

TABLESIDE

Almond Crusted Dover Sole
Yellow Corn, Chanterelle Mushrooms, Scallion and Almonds
$25 Supplement When Substituted on the Menu

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

Rotisserie Chicken Stuffed with Summer Truffles For Two
Salt Baked Celeriac, 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

“Carrot Cake”
Cream Cheese, Candied Walnuts, Olive Oil and Dates

Pineapple Souffle and Lychee Sorbet

“Peaches N Crepe”
Buttermilk, Rose Geranium Ice Cream

 

CHEF DE CUISINE

Ken Takayama

 

TM Slideshow Image 1 TM Slideshow Image 2 TM Slideshow Image 3 TM Slideshow Image 4