Sesame, ginger, Fuji apple relish, and sweet sake foam.
Romaine lettuce, applewood smoked bacon, avocado, Fuji apple, dried cranberries, toasted pecans, feta cheese, cherry tomato, and apple cider vinaigrette.
Petite hearts of romaine, garlic croutons, white anchovies, shaved radish, and Parmesan.
Parsnip chips, toy box tomato, fried faro, burrata mousse, and yuzu vinaigrette.
Balsamic marinated portobello mushroom, caramelized onions, spinach, roasted red bell pepper, provolone cheese, fig jam, and ciabatta bun.
Romaine lettuce, avocado, heirloom tomatoes, cucumber, and cilantro aioli.
House-made pickles, and Parmesan french fries.
Grilled Ahi tuna, fried Maui onions, tomato, mizuna, brioche bun, and honey wasabi aioli.
Crab, avocado, cucumber, pickled ginger, and wasabi.
Spicy crab, shiso leaves, yamagobo, torched hamachi, and yuzu aioli.
7 pieces maguro, hamachi, and sake.
15 pieces maguro, hamachi, and sake.
Onion, cabbage, shiitake mushrooms, squash, bell pepper, and yakisoba noodles.
Enoki mushroom, carrot, hardboiled egg, Chinese broccoli, and daikon radish.
Leek compote, mozzarella cheese, peppercress, lemon olive oil, and fried capers.
Saffron rice, red radish, carrot, romanesco, and orange-ginger sauce.
Steamed rice, avocado, scallion, furikake, pickled ginger, and yuzu vinaigrette.
Forbidden rice, edamame, hijiki seaweed, marinated bean sprouts, kimchi, and bok choy. Choice of: crispy tofu, chicken, charbroiled glazed flank steak.
Wild mushroom, spicy corn with raclette cheese, seasonal vegetable, and kaffir-lime Beurre blanc.
Spinach, Yukon gold potato, carrot, and green onion.
With soft drink or tea.
2 pieces. Crab, cucumber, avocado, daikon sprout, and soy wrap.
2 pieces. Crab, cucumber, avocado, daikon sprout, and soy wrap. With soft drink or tea.
Steamed rice, avocado, scallion, furikake, pickled ginger, and yuzu vinaigrette.
Steamed rice, avocado, scallion, furikake, pickled ginger, and yuzu vinaigrette. With soft drink or tea.
With soft drink or tea.
With soft drink or tea.
Available upon request.
Available upon request.
Yogurt, seasonal fruits, and honey.
Brown butter, golden raisins, and toasted almonds.
Roasted strawberry and vanilla compote, and lemon chantilly cream.
Candied citrus, and vanilla bean whipped cream.
2 eggs any style, roasted red potatoes, and fresh herbs, with a choice of Applewood smoked bacon, country pork sausage, or chicken apple sausage.
Bacon, sausage patty, fried egg, avocado, and grilled sourdough toast.
Toasted English muffin with Canadian bacon, 2 poached eggs, and hollandaise.
Fresh scrambled eggs, black beans, sauteed spinach, corn salsa, shredded cheddar cheese, and sour cream.
Grilled rustic bread, has avocado schmear, soft boiled eggs, blistered cherry tomatoes, and crispy pork belly.
Toasted bagel, cream cheese, sliced tomatoes, red onions, and capers.
Egg whites, wilted spinach, Laura Chenel goat cheese, cherry tomatoes, and marble potatoes.
White chocolate clouds, jalapeno, edamame relish, and orange beet vinaigrette.
Ankinmo torchon, black truffle soy emulsion, and cranberry ginger compote.
Spicy tuna, salmon, avocado, cucumber, lime, cilantro, jalapeno, and ponzu.
Crab, shrimp tempura, spicy tuna, cucumber, spicy mayonnaise, and unagi sauce.
Tamago, snow crab, cucumber, takuan, and tobiko.
Spicy tuna, hamachi, and avocado.
Marinated tuna, seaweed salad, red onion, avocado, furikake, and togarashi aioli.
Shrimp tempura, avocado, cucumber, salmon, tuna, and preserved jalapeno.
Maple foam, pumpernickel croutons, and shiso.
Wild arugula, Asian pear kimchee, and black garlic miso aioli.
Pickled butternut squash carpaccio, fines herbs, toasted pecans, and bourbon soy reduction.
Fuji apple puree, compressed celery, walnuts, pt. Reyes blue cheese, and sesame soy dressing.
Celeriac puree, pear, shaved radish, pickled serrano, and pomegranate gastrique.
Sashimi, nigiri, and makimono.
10 oz. leek fondue, roasted butternut squash, trumpet mushrooms, and mint gremolata.
8 oz. kabocha squash mousse, roasted chestnut, bloomsdale spinach, and bordelaise ravioli.
6 oz. braised daikon radish, pickled bamboo shoots, lotus root, and ginger soy reduction.
28 oz. garlic ginger chimichurri, and red wine shallot sauce.
22 oz. dried apricot mostarda, and maple pork jus.
Snow crab, black cod, salmon belly, scallops, furikake brioche, and miso tomato consomme.
Sweet onion soubise, roasted yakiimo, crispy pickled onion, and thyme chicken jus.
Farro and edamame pilaf, heirloom carrots 3 ways, and lemon parsley relish.
Wild mushrooms, lacinato kale, and cauliflower cream sake poached golden raisins.
Roasted sunchokes, maitake mushrooms, mizuna, truffle dashi broth, and sunchoke crisps.
Parsnip puree, romanesco, pomegranate seeds, and honey soy duck jus.
Brussels sprouts puree, confit shallot, beech mushrooms, and winter spiced demi.
2 pieces.
Truffle dashi.
Balsamic, bonito, and almonds.
Garlic oil.
Lotus Root, daikon, and carrot.
Toasted sesame.
Edamame, and piquillo peppers.
Sesame soy dressing.