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.