Today’s Crudo, Simply Prepared
with Lemon, Extra virgin Olive Oil and Sea Salt
M.P.

Suzuki Sea Bass Sashimi “Arai”
with Hijiki, Myoga and Ume Plum-Soy Vinaigrette
17.50

Kampachi Carpaccio with Nuka Pickles,
Sun Gold Tomatoes, Mountain Caviar and Ponzu   
18.50

Tempura “Poke” with Ogo Seaweed, Hawaiian Sea Salt and Green Onions
15.50

Lightly Smoked Tasmanian Ocean Trout
with Cucumber Salad, Trout Pearls  and Quail Egg Vinaigrette
17.50

Tartare of Big Eye Tuna
with Shaved Sake Marinated Foie Gras, Avocado Mousse and Nori Tuile
18.50  

Ceviche of Hokkaido Scallops in Ruby Red Beet Gazpacho
with American Sturgeon Caviar and Potato “Salt”
16.50


APPETIZERS

Sautéed Ezo Abalone in Yuzu Kosho Sauce
with Shimeji Mushrooms and Shishito Peppers
17.

Burrata Cheese on Bruschetta
with a Salad of Summer Squash, Mint and Lemon Vinaigrette
16.50

Farmer’s Market Summer vegetable Salad
with Garum Vinaigrette and Panko Fried Organic Egg
16.50

Grilled American Wagyu Beef Tongue
with Japanese Eggplant Salad, Mizuna and Shichimi
15.50

Tempura of Ricotta Cheese Stuffe d Squash Blossoms
with Chanterelle Mushrooms, Purslane and Tapenade
16.50

Corn Bisque with Lobster Tortelloni and Pesto Sauce
16.50

Chilled Japanese Savory Custard “Chawan-Mushi” with Georgia White Shrimp
Accompanied by Chilled Soba Noodles with Shiso and Pickled Wasabi
17. 50

MAIN COURSE

Broiled Sake Marinated Alaskan Black Cod
and Shrimp Dumplings in Shiso Broth
34.

Butter Poached Maine Lobster Tail, Panko Crusted Claws
with Succotash and Fried Fingerling Potatoes
39.

Fish Spontanée
M.P.

Grilled Berkshire Pork Chop on Carolina Gold Rice and Tomato “Risotto”
with Seared Monterey Squid, Okra and Vadouvan Sauce
34.

Grilled Quail on Warm Summer Bean and Bacon Salad
with Heirloom Tomato-Goat Cheese Tartlet and Thyme Jus
32.

Anderson Ranch Lamb Three ways;
Grilled Loin Chop with Chickpeas, Gypsy Peppers and Green Olive Sauce
Kibbe with Cucumber Yogurt Salad and Sumac
Grilled Heart with Salsa Verde
36.

Grilled Masami Beef New York Strip Steak with Bordelaise Sauce,
Crispy Sweetbreads, Forest Mushrooms and Watercress Salad
38.