SeaGrass Restaurant

Humboldt fog goat cheese, toasted hazelnuts, tossed in a pear lime citronee dressing

With tomato concassee, pistachios, mint, red wine syrup and basil oil

Herbed drakes family goat cheese, red onion marmalade and roasted garlic

Jeres vinegar cream sauce, apple-wood smoked bacon and spinach

In a tomato coconut milk broth, accented with a pinch of curry, chili flake, lime juice and cilantro

Spicy candied carrot puree, radish, pea tendrils

Asian style red cabbage slaw, caramelized lime fish sauce glaze accented with sriracha

Humboldt fog goat cheese, toasted hazelnuts, tossed in a pear lime citronee dressing.

Valdehon blue cheese, candied walnuts, perfumed with curry and black pepper, dried apricots, emulsified olive oila and beet syrup.

Ogo seaweed, scallions, sesame seeds mirin, fine herb vinaigrette

Carrots, radish and parsnip puree, ornage chilli flake sauce

Udon noodles, maitake mushrooms, scallions, carrots and bok choy in a spicy pork belly dsashi

Asian stye red cabbage slaw, apricot ginger soy glaze, fried soba noodles

Braised niman ranch pork belly, aidelles andouille sausage and onions in a sherry tomato broth, accented with coconut milk, curry, chili flake and lime juice

Baby bok choy, forbidden rice, togarashi, yuzu gastric, lemongrass ginger emulsion

Baby scallions, roasted mushrooms, white bean salad, fried capers and caramelized blood orange sauce

Basque piperade braised bell peppers, onions, fennel, tomato, orange juice and chili flake, fingerling potato chips

Butternut squash chutney, roasted cauliflower, english peas and yuzu gastric

Slow braised pork belly, brussels sprouts with bacon, garlic and nutmeg, red wine sauce

With summer market vegetables, tomato vinaigrette, basil oil, emulsified olive oil

Served with baby carrots, roasted shallots, roasted onion foam

Dragon tongue mustard greens, turmeric infused tapioca pearls, lemon grass ginger emuslion

Udon noodles, maitake mushrooms, scallions, carrots and bok choy in a spicy pork belly sashi

Artichoke barigoule braised with carrot, onion and fennel, fingerling potatoes

Potato mousseline, roasted cauliflower, osetra caviar and chives

With breaded lamb sweetbread nuggets, roasted bone morrow and rocket

Slow braised pork belly, german style braised red cabbage, apple compote and calvados apple brady sauce

On wilted psinach, with celeriac puree, roasted yellow feet mushrooms and red wine sauce

Served with red wine sauce and rouille

Ponzu vinaigrette

Herbed goat cheese, red onion marmalade and roasted garlic

Breaded and fried risotto balls accented with saffron and served with rouille

Marinared white anchovy fillets on a crostini, topped with blood orange zest and italian parsley

Grated daikon and apple, olive tapemade, ponzu chili flake vinaigrette

Quickly sauteed prawns with garlic, chili flake, white wine, lemon and parsley

With applewood smoked bacon, garlic and nutmeg

Served with homemade mayonnaise

Apple and red wine vinegar migonette

Confit cherry tomatoes, tomato tartare, lemon cous-cous, watermelon, olive powder, herbs and greek yogurt

Filled with dungeness crab salad, sorrel cream sauce, radish, chives and celery heart

Andouille sausage, fava beans, mandarin segments, pistachios and a sudachi mirin chili flake dressing

Herbed goat cheese, red onion marmalade and roasted garlic

Ratatouille, chinese long beans, fingerling potato chips, chili oil

In a white wine cream sauce, served with turnips, baby carrots, celery and pearl onions