“as chefs, we ask ourselves if there’s such a thing as culinary poetry. we hope that together, we can find it. want to delight the senses and awaken emotional memories with a cuisine of wisdom.”
Chef Santi Santamaria
roulade of FOIE GRAS, almond milk, hibiscus, beet
or
chilled DUNGENESS CRAB, young coconut, roasted banana, candied peanut
monterey bay ABALONE, butternut squash, toasted pepitas, cocoa nibs
or
japanese KANPACHI, parsley meringue, citrus, ice plant, lobster knuckle
PINTADE, salt baked celery root, peppercress, celery leaves
or
RIBEYE, smoked eggplant, black garlic, barley miso, sea cress
or
whole roasted grimaud farms DUCK for two, date, saffron. schezuan peppercorn
(supplement of 20 dollars per person)
ARTISAN CHEESES (supplement of 16 dollars)
citrus TART, tangerine sorbet, olive oil sable
or
TANARIVA cremeux, passion fruit, banana ice cream
four courses • 89 dollars per person
wine pairing • 75 dollars per person
“of course, there will always be those who look only at technique,
who ask how, while others of a more curious nature will ask why.
personally, i have always preferred inspiration to information”
Man Ray
| DIVER SCALLOP |
FOIE GRAS |
ABALONE |
PINTADE |
COFFEE |
| BLACK TRUMPET |
DUNGENESS CRAB |
ALMOND MILK |
SEA URCHIN |
RIBEYE |
| COCOA |
EGGPLANT |
BLACK GARLIC |
PIZ BEVER |
CAVIAR |
| LEMONGRASS |
PASSION FRUIT |
NYANGBO |
CARAMEL |
DONUTS |
spontaneous chef’s tasting menu • 125 dollars per person
sommelier’s wine pairing • 110 dollars per person
tasting menu is offered for your entire table
a twenty percent service charge will be added to each guest check
Executive Chef– Justin Cogley
Executive Pastry Chef – Ron Mendoza
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