Main

four course chef’s tasting menu $59

Live Scallop

$14.00

new bedford, ma, french butter and yuzu

Egg

$13.00

cauliflower, mustard sabayon, regianno, pine essence

Lobster Salad

$12.00

a not so ordinary carrot soup

Shigoku

$3.00

oysters, “shigoku,” washington, served on ice

63 Degrees

$15.00

duck egg “63 degrees”, charred onion, brown butter emulsion, thyme

Red Beets

$15.00

wild berries, sheep’s yogurt, tapioca, nasturtium

Barbara’s Babies

$13.00

radish, carrot, wild flowers, herb cream, macadamia nut

Japanese Kampachi

$17.00

ginger, toasted buckwheat, yuzu, tomato dashi

Vaudovan

$37.00

poached maine lobster, “vaudovan” udon noodles, brown butter, yuzu

Red King Salmon

$29.00

roasted cauliflower, winter black truffle

Porcini Mushroom

$26.00

carmel, ca, soft scramble goose egg, black truffle

Prime Wagyu Beef

$39.00

charred leek, pickled sansho pepper, béarnaise

Raisins

$24.00

organic chicken, shiitake, heirloom tomato “raisins”, root vegetable

Wild Strip Bass

$32.00

rhode island, green spinach, roasted shiitake, lemon

Glacage