Golden Imperial Osetra Caviar, 28 Grams
$185
Royal Transmontanus Osetra Caviar, California 30 Grams
$120
Served with Potato Blinis, Kendall Farms Creme Fraiche,
Parsley, Onion and Lemon
FIRST COURSE
Artichoke Soup
Confit Roma Tomatoes, Parmigiano Reggiano
Egg Caviar
Poached Egg, Lemon-Chive Crème Frâiche
American Osetra Caviar
$20 Supplement
Monterey Abalone
Sorrel, Uni, Radish and Puffed Rice
Lobster Bolognese
Fresh Capellini, Black Truffles, Basil
True Day Boat Scallops
Salsify, Coconut and Lemongrass
Seasonal Vegetables
Burrata Cheese, Garden Herbs and Flowers
Dungeness Crab and Salted Cod
Roasted Carrots, Dehydrated Sunchokes, 7 Year Aged Acquerello Rice
SECOND COURSE
Black Bass “En Ecailles”
Peruvian Potatoes, Red Onions and Green Garlic
Maine Lobster
Chestnut-Coffee, Celtuce and Parsley
$5 Supplement
Chef’s Daily Seafood Selection
Dover Sole
Cuttlefish, Cardoons, Kale, Oro Bianco Sauce
ENTRÈE
Millbrook Venison Loin
Juniper-Praline Yam, Endives, Poivrade Sauce
Liberty Duck Breast and Confit
Turnips Roasted with Nasturtium, Grapes and Verjus
Prime Rib Eye, Braised Beef Cheek
Charred Broccoli, Pine Nuts, Comte and Meyer Lemon
Sweeetbreads
Finger Limes, White Mushrooms, Brussels Sprouts, Pinecone Honey Jus
TABLESIDE
Imported Dover Sole
Potato Gnocchi, King Oyster Mushrooms, Jus de Cuisson Truffee
$25 Supplement When Substituted on the Menu
Dry Aged “Cote de Boeuf Roti,” For Two
Potato-Leek Torte, Wild Mushrooms, Little Gems, Herb Jus
$35 Supplement When Substituted on the Menu
Rotisserie Chicken, Stuffed with Truffles-For Two
Morel Mushrooms, Roasted Root Vegetables, Sauce Albufera
$30 Supplement When Substituted on the Menu
FROMAGE
A Selection of Fine Cheeses
$15 Supplement
DESSERTS
Sticky Toffee Pudding
Caramelized Apples, Dates and Hibiscus
Passion Fruit Souffle Glace
Coconut Sorbet, Pistachio and Lemongrass
Lychee Meringue
Pear, Blueberry and Rose
Chocolate, Chocolate, Chocolate
CHEF DE CUISINE
Ken Takayama
