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

Butternut Squash Soup
Apple-Chestnut-Celery Hash, Whipped Black Truffle

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
Matsutake Mushroom, Celtuce, White Sesame, Sweet Miso

Seared Foie Gras
Apple and Golden Raisin Compote, Pecan Sable, Watercress Salad, Calvados Reduction
$10 Supplement

Persimmon and Burrata Cheese Salad
Young Fennel, Long Beans, Candied Peanuts and Pomegranate Vinaigrette

Wagyu Beef Tartare
Smoked Tomato Emulsion, Capers and Puffed Rice

SECOND COURSE

Caramelized Icelandic Cod
Salsify, Black Trumpet Mushrooms, Young Tatsoi, Black Truffle, Parsnip Veloute

Striped Bass “En Ecailles”
Garnette Yam Gnocchi, Porcini Mushrooms, Red Wine Braised Radicchio, Pineapple Sage

Lobster Bolognese
Fresh Capellini, Basil, Brown Butter Truffle Froth

ENTRÉE

Prime Beef Rib Eye Cap
Braised Beef Cheek, Celeriac, Chanterelle Mushroom, Cipollini Onion, Dijonnaise, Sauce Bordelaise

Millbrook Farms Venison Loin and Pithivier
Red Cabbage, Forono Beets, Poivrade Sauce

21 Day Aged Liberty Duck
Pink and White Turnips, Turkey Figs Poached in Banyuls, Spiced Duck Jus

TABLESIDE

Potato Crusted Dover Sole
Purple Yam, Young Broccoli, Chanterelle Mushrooms, Sauce Grenobloise
$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
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

 

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