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Executive Chef: Matt Bata

solstice to equinox dinners


family style dining on the patio
9/10 - 10/15

9 /10
edamame & shishito

10 / 1
edamame & shishito

foiecamole

uni tamago

foie / avocado / toasted bread

uni / tamago / egg salad / potato chip

beef tartare

toast

marrow mayo / smoked carrot / puffed tendon

duck liver ragu / garlic kale rouille

little gem

fig & pork belly salad

miso anchovy dressing / egg / squid ink croutons

baby kale / ginger dressing

whole roasted jidori chicken

prime rib

roasted garlic gravy

jus

with

with

elote style corn


marble potatoes

taro
salt & pepper tofu

blueberry tart

german chocolate cake

85 per person

90

per person

9/17

10 / 8

edamame & shishito

edamame & shishito

shigoku oysters

miso eggplant

celery harissa mignonette

toasted nori cracker / babaganoush

dry aged tataki

crispy pork belly

barley miso / argan oil / horseradish

cumin dashi / pear cream / crispy ear

duck confit salad

apple & cucumber

watercress / goji berries / mint

grapes / yogurt dressing

crispy whole fish

roasted tenderloin

dashi hollandaise

coffee rub / bordelaise


with

with

summer succotash
fried rice

roasted maitake mushrooms


brussels sprouts

rootbeer float

sticky toffee pudding

90 per person

100

per person

9 / 24

10 / 15

edamame & shisihito


hamachi shots

edamame & shishito


wagyu gyoza

ponzu / dashi / negi / arare

jus ponzu / chive

chilled foie gras

grilled octopus

celery root / cubeb pepper / apple

pepitas ash romesco / roasted garlic / chili

iceberg wedge

roasted beet poke

bleu cheese dressing / lap xeoung / radish

nori / sesame / tokyo negi / crispy garlic

american wagyu ribs

stone valley pork chops

watermelon salsa

apple caramel

with

with

miso baked beans


mashed potatotes
lychee / red bean kakigori
95

per person

blue lake beans


macaroni & cheese
pumpkin swiss roll
90

per person