“as chefs, we ask ourselves if there’s such a thing as culinary poetry. we hope that together, we can find it. want to delight the senses and awaken emotional memories with a cuisine of wisdom.”
Chef Santi Santamaria
roulade of FOIE GRAS, charred fava bean, rhubarb, shallot
or
maine LOBSTER, young coconut, roasted banana, cilantro, candied peanut
monterey bay ABALONE, bamboo shoot, umeboshi, sea lettuce, alba mushroom
or
japanese KANPACHI, parsley meringue, citrus, chervil, tarragon
spring SALMON, asparagus, miners lettuce, smoked roe, marrow
or
pavé of SUCKLING PIG, english peas, black garlic, foie gras vinaigrette
or
whole roasted DUCK for two, white miso, kinome, turnip, yuzu
(supplement of 18 dollars per person)
ARTISAN CHEESES (supplement of 16 dollars)
STRAWBERRIES, ricotta ice cream, elderflower, crispy angel food
or
ABINAO truffles, raspberry, rose, mint
four courses • 89 dollars per person
wine pairing • 75 dollars per person
“of course, there will always be those who look only at technique,
who ask how, while others of a more curious nature will ask why.
personally, i have always preferred inspiration to information”
Man Ray
| MAINE LOBSTER |
FOIE GRAS |
STRAWBERRY |
PINTADE |
THAI LONG PEPPER |
| MORELS |
WASABI |
FAVA BEAN |
LEMON VERBENA |
RIBEYE |
| RHUBARB |
ARDI GASNA |
ALBA MUSHROOM |
GREEN ALMOND |
UMEBOSHI |
| ABALONE |
TANGERINE |
CARAMEL |
YOUNG COCONUT |
CUTTLE FISH |
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
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