Á La Carte

TEPPANYAKI STARTERS
DINNERS Stuffed Heirloom Tomato
sushi rice · consomme· provencal

Shaved Vegetable Salad

Dinners include seasonal first course, ogo · seaweed · riesling vinegar · apple · wasabi sorbet

choice of appetizer and entrée, Summer Squash

ume · piquillo pepper · marcona almond
teppanyaki asparagus, fried rice,
and seasonal dessert Bluefin Tartare
avocado · crispy shallots · soy

Rock Shrimp Cakes

Course One compressed watermelon · yuzu kosho buerre blanc

Black Sesame Tofu · Summer Kosho

Veal Sweetbreads
truffle · peach · snap peas· jicama· peach · leaf jus

Course Two Wagyu Dumplings

(Choice of) fresh wasabi · shiitake · consomme

Shaved Vegetable Salad

Stuffed Heirloom Tomato
Caviar Service (1oz)
blue corn blini · cured egg yolk· chive ·creme fraiche
Baby Summer Squash
Miso Bone Marrow
Caviar ENTREES
Heirloom Cauliflower Steak
spiced tomato compote · french bean relish

Course Three Kampachi

(Choice of)
miso eggplant japanese “boullibase”

Heirloom Cauliflower Steak Whole Maine Lobster (1 lb)

Potato Scaled Red Snapper corn· kosho custard · miyoga butter

1/2 Sonoma Chicken

Half Sonoma Chicken
USDA Prime Culotte(6 oz) braised leeks · coutnry bread · comté · salted plum
USDA Prime New York(10 oz)
USDA Prime Chateaubriand (6oz) Usda Prime New York Steak
koji cured summer vegetables · okomiyaki
A5 Wagyu Ribeye, Miyazaki, Japan (3oz)
A5 Wagyu Striploin, Kobe, Japan (3oz) A5 Wagyu Ribeye (3 oz)
Miyazaki, Japan

A5 Wagyu Striploin (3 oz)

Kobe, Japan

Choice of One Sauce

SIDES
Red Wine
Kinome Bearnaise Sword Leaf
perigordine sauce
Kizami Au Poivre
Sprouting Broccoli
Soy Beurre Noisette teriyaki · crispy garlic

A L’Americaine Pommes Anna

raclette · chrysanthemum teriyaki

Maitake Mushrooms
preserved yuzu · scallion

Wasabi Mashed Potato

beurremont butter