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PINK SNAPPER CEVICHE
Cara Cara Orange, Myoga, Celtuce, Lime Leaf
First Course
SAN CLEMENTE ISLAND UNI CHAWANMUSHI
Spicy Trout Roe, Golden Cordycep Powder, Radish, Finger Lime
Second Course
POACHED PACIFIC SPINY LOBSTER
Sunchoke Custard, Cured Hen Yolk, Perigord Black Truffle
Third Course
Mediterranean SEA BASS
Baby Leek, Potato Pearls, Meyer Lemon, Saffron Fumet
Fourth Course
MIYAZAKI A5 JAPANESE WAGYU
Marinated Black-eyed Peas, Wilted Mustard, Sweet Onion Soubise
Fifth Course
Gold-Flecked Lemon Marmalade
Hazelnut Praline | Black Currant | Kaluga Caviar
Dessert
Welcome reception and wine pairings included.
Reservations are required. 21+ only please.
