| Four Course |
$89.00 |
|
| Spontaneous Chefs Tasting Menu |
$125.00 |
|
| Tomato |
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Saffron in gelee, smoked salmon, flavors of gazpacho. |
| Mousse Of White Corn |
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Mint, lobster knuckle, basil. |
| Monterey Bay Abalone |
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Umeboshi, sea lettuce, alba mushroom, plum. |
| Diver scallop |
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Fumet infused with lemongrass, radish |
| King Salmon |
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Marrow, sake cured roe, amaranth, turnip |
| Maine Lobster |
|
Broth of galangal, turmeric, chamomile |
| Ribeye |
|
Yellow beet, tonka bean, black garlic (supplement of $12.00) |
| Artisan Cheeses |
|
(Supplement of $18.00). |
| Huckleberry sorbet, cream cheese, pine, macha |
|
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| Chocolate parfait, violet, blackberry, yogurt |
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| Items |
|
Lemon verbena, uni, diver scallop, cucumber, blackberry, white corn, thai long pepper, sea lettuce, basil, ribeye, tomato water, watercress, green tea, maine lobster, spot prawn, abalone, honeydew, c |
