"A craftsman is someone who does well, what they already know.
An artist is someone who does things that they do not yet know."
Pierre Gagnaire
spot prawn, emulsion of rau ram, pomelo, jicama
or
young coconut, dungeness crab, geranium, rose water
maine diver scallop, cooked in its shell, lemon balm
or
asparagus, its juice, oil of wild ginger
japanese kanpachi, date, saffron, vanilla, smoked roe
or
king salmon, coastal herbs, pineapple weed
or
ribeye, yellow beet, tonka bean, black garlic
(supplement of 16 dollars)
cheese from the cave (supplement of 20 dollars)
japanese cheesecake, blackberry, cucumber, shiso
or
nyangbo crémeux, wood sorrel, avocado, coconut milk
four courses • 98 dollars per person
wine pairing • 75 dollars per person
Tasting Menu
| CANDY CAP |
ABALONE |
PRESERVED
SORREL |
OYSTER |
RIBEYE |
| RAW MILK |
GREEN TEA |
HIJIKI |
FERMENTED PLUM |
DIVER SCALLOP |
| MEYER LEMON |
DEVIL'S CLUB |
ENGLISH PEAS |
TANGERINE |
CHOCOLATE |
spontaneous chef’s tasting menu • 125 dollars per person
sommelier’s wine pairing • 110 dollars per person
tasting menu is offered for your entire table
a twenty percent service charge will be added to each guest check
Executive Chef– Justin Cogley
Executive Pastry Chef – Ron Mendoza
26 March 2013
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