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

Spring Onion Soup
Dungeness Crab and Meyer Lemon

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

Zuckerman Farms Asparagus
Monterey Abalone and Chrysanthemum, 7 Year Aged Acquerello Rice

Lobster Bolognese
Fresh Capellini, Black Truffles, Basil

Santa Barbara Spot Prawn
Celtuce, Razor Clam, Uni and Geoduck

Seasonal Vegetables
Blanched, Glazed, Pureed, Fermented, Raw and Roasted
Garden Herbs and Flowers

White Asparagus “Cocotte”
Morel Mushrooms, Yellow WIne Jus

SECOND COURSE

Black Bass “En Ecailles”
English Peas, Spring Vegetable Sea Broth

Maine Lobster
Morel Mushrooms, Asparagus, Toasted Macadamia Nut Emulsion, Jamon Iberico Bellota
$5 Supplement

Chef’s Daily Seafood Selection

ENTRÈE

Jimenez Farms Lamb
Fava Beans, Green Garlic, Herbed Fromage Blanc

Liberty Duck Breast and Confit
Swiss Chard, Green Almonds and Golden Raisins

Prime Rib Eye and Glazed Short Rib
Mustard Greens, Roasted Carrots, Red Wine Mustard 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 Summer Truffles-For Two
Morel Mushrooms, Green Asparagus, 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

Raspberry Meringue
Caracara Orange, Sheep’s Milk Yogurt

Chocolate, Chocolate, Chocolate

CHEF DE CUISINE

Ken Takayama