Summer 6-course prix fixe menu $95 Mon-Fri + $125 on Sat-Sun 

 

1st Course  

BINCHOTAN KISSED FLORIDA OYSTER 

beef tallow | wild ramps | white asparagus foam 

WAGYU BEEF TARTARE* 

milk bread | kumquat gel | papaya & radish kimchi | crispy leek 

 

2nd Course 

OITA PREFECTURE ISHIDAI 

green tomato & wild ramp aguachile
blueberry relish | bay rum & blueberry granita 

 

3rd Course 

STRIPED SEA BASS 

zucchini | arugula chimichurri | fennel & sunchoke purée
confit fennel | shiitake beurre blanc | dill fennel oil 

 

4th Course 

KOJI MARINATED LAMB LOIN 

braised baby leek | spring purée | toasted pistachio
king oyster mushrooms | sour cherries | allspice jus 

 

Palate Cleanser 

HEIRLOOM TOMATO SORBET 

fennel granita | rosemary gel 

 

Dessert by Chef Leiti Gonzalez 

CORN CREAM REVERIE 

miso pannacotta | passion fruit gelée
mango vinegar pastry cream | corn & miso crumble
toasted corn ice cream 

 

Adds-on 

ELEVATED EXPERIENCE $80 

AMBER KALUGA CAVIAR $90 Royal Siberian 

STUBBORN SEED WINE PAIRING $50 

 

**The above offerings are seasonal and subject to change.