Japanese Kanpachi

truffle vinaigrette, cherry tomatoes, burgundy amaranth.

Maine Lobster Bloody Mary

celery/tomato gelee, horseradish creme fraiche, celery salt, tabasco vinaigrette.

Foie Gras Parfait

tokaji gelee, poached asian pears, toasted brioche.

Dungeness Crab

mango, pickled red jalapeno, cilantro, sesame crisp.

Kumamoto Or Malpeque Oysters (Les 6)

traditional mignonette, cocktail sauce consomme.

Caviar

petrossian tsar imperial transmountanus american caviar.

Squid

pig’s ear, piquillo pepper, frisee, marcona almonds.

Japanese Freshwater Eel

carnaroli rice, shimeji mushrooms, scallions, tomato compote.

Foie Gras Saute

braised quince, port wine, foie powder.

Gallette De Crabe

jumbo lump crabmeat, old bay, egg-less remoulade.

Lobster

cinnamon-scented butternut squash, spring onion.

Wild King Salmon (Columbia River)

medium rare, a la plancha, yellow beets, baby kale, capers.

New Zealand Tai Snapper

compote of vine ripened tomatoes, puree of artichoke, basil.

Wild Striped Bass (New York)

tahitian squash puree, chanterelle mushrooms, bacon, smoked paprika syrup.

Pacific Big Eye Tuna

chorizo, japanese sword squid, fennel, oven-dried tomatoes.

Muscovy Duck

ashmead apples, walnuts, duck jus.

Pineland Farms Prime Angus New York Strip (Maine)

bone marrow, shallot confit, cauliflower, baby carrots.

tasting menus require the participation of the entire table and are offered until 9:30pm.

Spiced Pork Belly

comice pear, green onions, tomato confit, vaudouvan.

Barbequed Freshwater Japanese Eel

crushed potato, truffle fondue, frisee, quail egg.

Foie Gras Ravioli

summer truffle, parmesan.

tasting menus require the participation of the entire table and are offered until 9:30pm.

Japanese Kanpachi

soy, matsutake mushrooms, wasabi sorbet vinho verde, neblina 2005.

Santa Barbara Sea Urchin Sabayon

served in an eggshell, truffle, brioche croutons hakkaisan, junmai ginjyo.

Maine Lobster

heart of palm soup, truffle fondue muscat sec, mas las cabes 2005.

Pork Belly

parsnip puree, red beets, cippolini onions vernaccia di san gimignano, mormoraia 2005.

Cobia (Lemonfish)

cranberry beans, squid, chorizo, artichoke rioja, montebuena 2004.

Quinault River Wild King Salmon

celery root, red kale, applewood smoked bacon, chanterelles lagrein, h. lun 2004.

Market Cheeses

malbec, el felino, paul hobbs 2004.

Grapefruit Sorbet

campari, tarragon.

Pumpkin Bread

“mole”, carrot-coconut ice cream.

Five Courses

75/105 with wine pairing