Scallop Ceviche Wrapped in Radish
with Chile Citrus Vinaigrette and Cilantro
16.50

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

Lightly Smoked Tasmanian Ocean Trout with
Asparagus and Hearts of Palm Salad,
Trout Pearls and Fried Quail Eggs
18.50

“Lissa’s Staff Meal” Cuttlefish Noodles
Tossed with Sea Urchin, Wasabi and Umami Soy Sauce
17.50

Big Eye Tuna Tataki
with Shaved Sake Marinated Foie Gras, Hijiki, Arugula and Ponzu
19.50

Tuna Tartare
with Onsen Tamago, Oregon Black Truffles and Jerusalem Artichoke Chips
19.50


APPETIZERS

Sautéed Ezo Abalone on Grilled Delta Asparagus
with Yuzu Kosho Butter Sauce and Shichimi Peppers
17.50

Oxtail Soup
 with Green Garlic, Farro Verde,
Oxtail Tortelloni and Poached Egg
14.50

Dungeness Crab Fritters
with Avocado Citrus Salad and Thai Vinaigrette
19.

Salad of Radicchio and Escarole
with Redwood Hill Goat Milk Feta Cheese
and Forest Mushroom Vinaigrette
16.50

“Chawan-Mushi” Japanese Savory Custard
with Sea Urchin, Geoduck Clam, Shimeji Mushrooms and Mizuna Sauce
(Please Allow an Extra 15 Minutes for this preparation)
17. 50  

MAIN COURSE

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

Seared Maine Diver Scallops on Cauliflower Puree
with Spring Onion Black Chanterelle Fritters and Dandelion Greens
34.

Fish Spontanée
M.P.

Braised Anderson Valley Lamb Shank
with Nettle and Sheep Milk Ricotta Cheese Dumplings
34.

Grilled Quail on Saffron Risotto
with Fava Beans, Manila Clams and Spanish Chorizo
34.

Grilled Mishima Ranch Beef Strip Loin Steak
with Poutine, Foie Gras and Forest Mushroom Sauce
38.