435 N Fairfax Ave
308 N Stanley Ave
7360 Beverly Blvd
707 N Stanley Ave
6333 W 3Rd St Ste 318
6333 W 3rd St Ste 110
four course chef’s tasting menu $59
Live Scallop
new bedford, ma, french butter and yuzu
$14.00 |
Egg
cauliflower, mustard sabayon, regianno, pine essence
$13.00 |
Lobster Salad
a not so ordinary carrot soup
$12.00 |
Shigoku
oysters, “shigoku,” washington, served on ice
$3.00 |
63 Degrees
duck egg “63 degrees”, charred onion, brown butter emulsion, thyme
$15.00 |
Red Beets
wild berries, sheep’s yogurt, tapioca, nasturtium
$15.00 |
Barbara’s Babies
radish, carrot, wild flowers, herb cream, macadamia nut
$13.00 |
Japanese Kampachi
ginger, toasted buckwheat, yuzu, tomato dashi
$17.00 |
Vaudovan
poached maine lobster, “vaudovan” udon noodles, brown butter, yuzu
$37.00 |
Red King Salmon
roasted cauliflower, winter black truffle
$29.00 |
Porcini Mushroom
carmel, ca, soft scramble goose egg, black truffle
$26.00 |
Prime Wagyu Beef
charred leek, pickled sansho pepper, béarnaise
$39.00 |
Raisins
organic chicken, shiitake, heirloom tomato “raisins”, root vegetable
$24.00 |
Wild Strip Bass
rhode island, green spinach, roasted shiitake, lemon
$32.00 |
Glacage
atlantic cod, norway, smoked walnut and leek, tomato “glacage”
$29.00 |