Today’s Crudo Simply Prepared with
Extra Virgin Olive Oil, Lemon and Sea Salt
M.P.
Tempura "Poke" with Ogo Seaweed,
Hawaiian Sea Salt and Green Onions
15.50
Sunomono of Hokkaido Scallops, Abalone and Sweet Shrimp
In Tosazu with Japanese Cucumber
16.50
Lightly Smoked Tasmanian Ocean Trout
with Asparagus and Hearts of Palm Salad, Trout Roe and Fried Quail Eggs
17.50
Big Eye Tuna Tartare
with Shaved Sake Marinated Foie Gras, Avocado and Nori Tuile
21.
Sashimi of Kampachi
with Sea Urchin Sauce, Radish Salad and American Sturgeon Caviar
19.
APPETIZERS
Sautéed Ezo Abalone on Grilled Asparagus
with Shimeji Mushroom Yuzu Kosho Butter Sauce
17.50
Grilled Lamb Tongue with
Braised Half Moon Bay Artichokes and Green Olive Tapenade
16.50
Cream of Sausalito Springs Watercress Soup with
Goat Cheese Tortelloni and Toasted Almonds
15.50
Spring Market Vegetable Salad
with Burrata Cheese and Balsamico Caper Vinaigrette
16.50
"Vol au Vent" of Duck liver and Poached Jidori Egg
With Morel Mushroom Sauce and Pickled Ramps
17.
"Chawan-Mushi" Japanese Savory Custard
with Shiitake, Maine Lobster, Sea Urchin and Mitsuba Sauce
(Please Allow an Extra 15 Minutes for This Preparation)
18. 50
MAIN COURSE
Broiled Sake Marinated Alaskan Black Cod
and Shrimp Dumplings in Shiso Broth
34.
Seared Maine Diver Scallops and Grilled Half Lobster Tail
In Parsley Nage with Agretti and New Potatoes
38.
Fish Spontanée
M.P.
Braised Anderson Valley Lamb Shank
with Mint Yogurt Sauce, English Pea Fritter and Spice Roasted Organic Carrots
35.
Grilled Squab with Foie Gras Ravioli in Game Sauce,
Spring Onions and Pickled Cherries
36.
Grilled Kurobuta Pork Chop with Green Mustard Emulsion,
Warm Potato Salad and Fava Beans with Pancetta
34.