Vegetables, dill, orzo and lemon.
Candied squash, shiitake mushroom and roasted pepitas.
Oxtail confit, herbs, toast points with roasted garlic.
Pear-garlic-soy marinade, yuzu pickled vegetables and sriracha aioli.
Confit, duck pho broth, chili oil, cilantro, basil, fresno chili, honshimeji mushrooms, garlic and shallot chips.
Pistachio, pomegranate, craisins, tahini sauce and fresh garden herbs.
Pinenut ricotta, marinated tomatoes, crushed avocado, basil and red wine reduction.
Egg yolk, gherkins, capers, red onion, spicy mustard and crouton.
Veal sweetbreads, english pea puree, shiitake, honshimeji and summer truffles.
Marinated flat iron steak strips.
Peppercorn and herb crusted filet, roasted garlic aioli, croutons, radish, warm pickled honshimeji mushroom and baby arugula.
Sesame tempura, herbs, dynamite and avocado dip.
Corned beef, everything spice, Dijon mustard and charred cabbage kraut.
20 pieces chef selection.
3 pieces tuna, 3 pieces atlantic salmon, 3 pc hamachi and spicy tuna roll.
8 pieces sushi, 9 pieces sashimi, one kame-kaze roll.
Cooked spicy tuna, cucumber, avocado, sun-dried tomato and spicy teriyaki.
Hamachi, torched ora king salmon, cucumber, umami glaze and truffle snow.
Tuna, salmon, cucumber, avocado and sweet soy sauce.
Spicy tuna, avocado and spicy aioli.
Chilean sea bass, cucumber, tuna, avocado, sweet, and spicy miso.
Kani-avocado, salmon, chipotle, truffle teriyaki and panko crusted.
Avocado, cucumber, kani tempura, spicy tuna and spicy salmon on top, tobiko.
Avocado mousse, aromatic citrus emulsion, chili oil and housemade chips.
Pickled daikon, spicy tobiko aioli and wasabi oil.
Passion-ponzu, japanese seven-spice, apple, cucumber and mango mignonette.
Ahi tuna, wasabi mayo, cilantro, truffle essence, citrus salt and sweet soy.
Baby arugula, cucumber, candied walnuts, bartlett pear, radish and toasted walnut dressing.
Mango, pistachio, basil, arugula and port wine reduction.
Gem mustard greens, farro, quinoa, sprouts, craisins, chickpeas, pine nuts, raisins and tahini dressing.
Field greens, radicchio, endive, watermelon radish, tomato, chioggia beets, cucumber, red onion and aged red wine vinaigrette.
Chicken yakitori skewers, Thai herbs, bean sprouts, long beans, cashews, cabbages, fresno chili, mango and ginger peanut dressing.
Stir fry vegetables and ginger-soy reduction.
Soba noodles, cucumber, scallion and soy ginger tea.
Spring pea puree, baby carrots, watermelon radish and truffle vinaigrette.
Green olive salsa verde, charred tomato and peperonata.
Braised leg of veal, la valle - neapolitan sauce, spinach, asparagus and pearl onion ragout.
Roasted breast, confit thigh, haricot verts, truffled mashed potato and pan jus.
Herb de provence, zucchini, patty pan squash and fingerling potatoes.
Ground veal breast, braised veal, truffle aioli, brioche roll and french fries.
8 oz. herb emulsion, cherry tomato.
12 oz. roasted maitake, wild mushroom coulis.
14 oz. wet aged 28 days, chili rubbed, blistered jalapeño, firecracker onions.
20 oz. dry aged 28 days with whiskey and herbs, bone marrow, royal trumpet mushroom.
12 oz. grilled red wine onions.