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Viewing food as an artform, Chef Cory Oppold and his culinary team take you on a food exploration through an explosion of both your taste and visual senses, using seasonality of products and a progression of flavor.
Reservations are Strongly Encouraged
Offered Friday and Saturday beginning 7/10
175
*AVOCADO • kaluga caviar • blue crab • avocado squash • finger lime • “green goddess”
*TUNA TREATED LIKE HAM • variations of melons • lemon cucumber • ginger • calamansi • chili
(Supplements • Caviar • MP)
BEEFSTEAK TOMATO • “mozzarella” • confit garlic • castlevetrano olive • basil • lemon
*MONTEREY SQUID • corn • aji amarillo • yucca • red onion • lime • sun daisy
(Supplements • Caviar • MP)
*KING SALMON • lentil • bell pepper • sungold tomato • summer squash • yellow carrot • lemongrass
(Supplements • Caviar • MP)
*PORK • tenderloin • sausage • rapini • jimmy nardello peppers • rosemary • mustard • pork demi-glace
*NEW YORK STRIP LOIN • vietnamese inspired • carrot • scallion • “puffed cracker” • serpent cucumber • sesame • peanut
(Supplements • Wagyu • MP)
BANANA • “nilla wafer” • pineapple • cherimoya • mangosteen • lime leaf • shiso
DIRT DESSERT • SUMMER TERRIOR • peach • root beer • carbonation • streusel • molasses
INDULGE • add ons
*“ANIMAL FRIES” caviar • crème fraîche • shallot • egg yolk • 35
*FOIE GRAS • mango • sauternes • shortbread • 40
SOMMELIER SELECTED WINE PAIRING • 155
RESERVE WINE PAIRING our sommelier’s more exquisite selection • 350
*THESE ITEMS MAY BE SERVED RAW OR UNDERCOOKED. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.
AUTOMATIC GRATUITY CHARGE OF 22% WILL BE ADDED TO PARTIES OF SIX OR MORE
Offered Tuesday, Wednesday, Thursday beginning 7/14
135
*AVOCADO • kaluga caviar • blue crab • avocado squash • finger lime • “green goddess”
1ST
*TUNA TREATED LIKE HAM • variations of melons • lemon cucumber • ginger • calamansi • chili
(Supplements • Caviar • MP)
2ND
BEEFSTEAK TOMATO • “mozzarella” • confit garlic • castlevetrano olive • basil • lemon
or
*MONTEREY SQUID • corn • aji amarillo • yucca • red onion • lime • sun daisy
(Supplements • Caviar • MP)
3RD
*KING SALMON • lentil • bell pepper • sungold tomato • summer squash • yellow carrot • lemongrass
(Supplements • Caviar • MP)
4TH
*PORK • tenderloin • sausage • rapini • jimmy nardello peppers • rosemary • mustard • pork demi-glace
or
*NEW YORK STRIP LOIN • vietnamese inspired • carrot • scallion • “puffed cracker” • serpent cucumber • sesame • peanut
(Supplements • Wagyu • MP)
5TH
BANANA • “nilla wafer” • pineapple • cherimoya • mangosteen • lime leaf • shiso
MIGNARDISE
DIRT DESSERT • SUMMER TERRIOR • peach • root beer • carbonation • streusel • molasses
INDULGE • add ons
*“ANIMAL FRIES” caviar • crème fraîche • shallot • egg yolk • 35
*FOIE GRAS • mango • sauternes • shortbread • 40
SOMMELIER SELECTED WINE PAIRING • 95
RESERVE WINE PAIRING our sommelier’s more exquisite selection • 250
*THESE ITEMS MAY BE SERVED RAW OR UNDERCOOKED. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.
AUTOMATIC GRATUITY CHARGE OF 22% WILL BE ADDED TO PARTIES OF SIX OR MORE
Prix Fixe
Multi Course Dining Experience
Our focus on the presentation of a “multi-course” dining experience, is to curate a sophisticated fine dining evening for you, and not just a meal.
We use the access and seasonality of products to go to the next level, by reinforcing a progression of flavors that you are sure to enjoy.
