JRDN

New Zealand green lip mussels baked with a creamy garlic sauce

Japanese cucumber, chukka salad, ponzu and sesame oil

seared rare, micro mizuna and wasabi greens, house soy dressing

unfiltered sake

premium ginjo sake

organic rice sake

junmai ginjo sake

tofu, avocado, cucumber, local peppers

tempura soft shell crab, masago, yamagobo, cucumber, daikon, avocado

salmon, tuna, yellowtail wrapped with soy paper (no rice)

spicy tuna, crab and cucumber topped with fresh salmon, red tobiko

crab, yellowtail, spicy tuna, cilantro, yamagobo, topped with seared tuna

shrimp tempura, avocado, cream cheese topped with tempura flakes and eel sauce

spicy lobster, cucumber, yamagobo, black tobiko and beef tataki

smoked salmon, snow crab, and avocado wrapped with white fish and spicy sauce

fried roll with spicy lobster, avocado, cucumber, and topped with spicy sauce

potato puree, red wine sauce, shaved fresh horseradish garnish

toasted loin and braised leg, potato gnocchi, pearl onions, whole-grain mustard sauce

grilled loin, braised pork belly, sauteed butter-nut squash, sage jus

oxtail ragout, tomato confit, white bean puree, natural jus

Australian lamb, stir fry potatoes, sweet onions and baby carrots

dungeness crab, artichoke risotto and meyer lemon beurre blanc

Chinese-style firecracker rice, wok Asian vegetables, and lemongrass-ginger sauce

pan-roasted breast, ravioli of leg confit, wilted spinach, plum-ginger sauce.

wok fried thai black rice, shiitake mushrooms, bok-choy, thai basil beurre blanc

supplement any meat selection with a 1/2 lb, of Australian lobster

blackened, maitre d' hotel butter, dry porcini mushroom, tri peppercorn, JRDN rub

classic beamaise, Chinese mustard demi, five peppercorns marsala, chimichurri, smokey cabernet reduction, hewailan barbecue sauce, J-1 steak sauce

marrow and cheese "mac" yukon gold mashed potatoes, crispy maui onion rings, brussel sprouts sauteed in bacon and shallots, braised winter greens, seasonal root vegetables, braised broccolini, pan roasted wild mushrooms, with parsley and garlic butter, parsnip puree, pan roasted asparagus with oyster sauce and slow roasted garlic

mustard, shallots, capers, cornichon and quail egg, prepared table-side

crumbled goat cheese, petite arugula, toasted pistachios, barryuls vinegar reduction

made to your personal specifications, served as a side portion

marinated shiitake mushrooms, miso vinaigrette, edamame and dalkon sprouts

a daily selection of artisanal cheeses

a daily selection of cured meats, sausages end pate, traditional accompaniments

one-halr dozen of our daily selection of fresh oysters served with a spicy cocktail sauce, horseradish and JRDN mignonette

kaffir lime aioli and maache salad

half pound, served with drawn butter

topped with sauteed domestic mushrooms, tomato coulls, and levain toast

herbed-dashi broth and crispy pancetta

garnished with sugarcane lobster skewer and chive oil

pumpkin seed oil and pumpkin sprout garnish

sauteed spinach, clama, garlic-yuzu glaze

fresh squeezed orange juice, granola, nonfat yogurt and fresh fruit

smoked salmon, toasted bagel, cream cheese, capers and onions

egg whites, bacon, sausage and gruyere cheese

bell peppers, jalapeno jack, cilantro, avocado and fresh salsa

cheddar cheese, domestic mushrooms and fresh herbs

seasonal vegetables, egg whites and low fat cheese

two eggs any style, breakfast potatoes, toast or short stack of buttermilk pancakes with your choice of bacon, ham steak or sausage.

marinated flat-iron steak, two eggs any style breakfast potatoes and, smoked tomato salsa

with sliced smoked ham and hollandaise sauce

jumbo lump crab cake with citrus hollandaise sauce

choice of wild berry with chantilly cream or stuffed with ricotta cheese and blueberry cream

choice of blueberry or buttermilk with vermont maple syrup

meyer ranch flat-iron steak, two eggs any style, breakfast potatoes and smoked tomato salsa

crispy basil, diced maine lobster

kaffir lime aioli and organic mache greens

shrimp, scallops, fresh fish, avocado, maverick ranch bacon, red onion, hearts of palm, roasted peppers and lemon-mustard dressing

warm chicken breast, napa cabbage, snow peas, Japanese cucumbers and spicy oriental dressing with crispy wonton garnish

served on toasted brioche with tarragon aioli

ground meyer ranch chuck topped with white cheddar and traditional garnish

hand-cut rosemary and olive oil bread, tomato, avocado, radish sprouts, cucumbers, organic greens and pesto, served open face

toasted ciabatta, fontina cheese and aioli

French levain bread, crispy pancetta, fresh herb mayonnaise

stemed clams, garlic, scallions and parsley-chardonnay broth

lemon pasta, heirloom tomatoes, fresh mozzarella tossed in a light tomato sauce, finished with garlic oil

with citrus hollandaise

with sliced smoked ham and hollandaise sauce

with citrus hollandaise

with sauteed seasoned spinach and local tomato

stuffed with ricotta cheese and blueberry crema

with chantilly cream

choice of blueberry or buttermilk with vermont maple syrup