Sample Dinner Options

Appetizer Options

+Roasted Marrow Bone on Garlic Toast

+Oysters on the Halfshell Mignonette or Kiwi Granita

+Oysters with Caviar, Uni, Salmon Roe, Ponzu

+Dungeness Crab Cakes with Saffron Aioli

+O -Toro. Bluefin Belly with Caviar, Yuzu White Truffle and Aged Shoyu

+Sea Urchin Toast with Cauliflower, Shiso and Lime 

+Kampachi Sashimi Tostada with Caviar, Wasabi Lemon Cream, Grapefruit, Coriander Oil and Avocado

Next (Salad) 

+Caesar Brussel Sprouts, Mint and Rose Pickled Red Onions, Caraway Croutons, Pecorino 

+Burrata with Summer Squash, Shisho-Thai Basil Herb Oil with Sourdough Crouton

+Persimmon Salad with Grapes, Walnuts, Avocado and Sherry Vinegar 

OR

Next (Soup)

+Sunchoke and Fennel Soup

+Five Onion Soup with Provolone Toast

+Carrot Ginger Soup

Pasta (or Main) 

Orecchiette with White Truffles and Wild Mushrooms 

 Squid Ink Risotto with Seafood of Choice, Lobster-Saffron Sauce 

Spinach and Ricotta Dumplings in a Parmesan Broth

Tagliatelle with Uni, Meyer Lemon and Sesame Tuile

Lobster Wontons in a Yuzu-Butter Broth, Green Garlic Oil 

Next Main 

+Coriander-Mint-Honey Rack of Lamb with Sweet Potatoes with Anori Mascarpone Butter, Feta and Honey and Rainbow Chard

+Chilean Sea Bass, Nuom Choc, Green Papaya Salad and Potato Croquettes 

+Black Miso Cod with Zucchini, Ginger Coconut Black Rice 

+Wagyu Tomahawk Steak, Yukon-Parsnip Puree,, Wild Mushroom Confit 

+Zaatar Fried Chicken with Mustard Brussel Sprout Salad and Crispy Hash Potatoes 

Dessert

+German Chocolate cake with Coconut Pecan Frosting 

+Almond and Orange Cake, Roasted Strawberries, Young Coconut Cream 

+Feijoa or Vanilla Bean-Buttermilk Panna Cotta, Grilled Strawberry Compote