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~
Excluding Noted Items with SUPPLEMENTS The Ten and Carte Blanche Menus are for the entire table, please.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