Dinner

sunchokes, mojo de ajo, cilantro, crispy bone marrow, WAGYU BEEF CARPACCIO

peperonata, garlic scapes, pickled vegetables, cognac jus, GRILLED OCTOPUS

heirloom tomatoes, basil sorbet, tomato emulsion, BURRATA SALAD

celtuce, young coconut, goji berries, crispy rice, tom yum, PAN-SEARED SCALLOPS

foraged mushrooms, mushroom soil, crispy piave, HAND-CUT TAGLIATELLE

english peas, crab consommé, ginger, DUNGENESS CRAB CHAWANMUSHI

mushrooms, pickled onions, vegan xo sauce, OVEN-ROASTED CAULIFLOWER

sorrel, fava beans, garbanzo beans, smoked buttermilk, OLIVE OIL POACHED HALIBUT

mustard spätzle, salsify, red cabbage, brown butter jus, DRY-AGED DUCK BREAST

green asparagus, charred broccolini, potato rosti, black garlic, spruce tip jus, GRILLED LAMB RACK

lavender, sourdough, smoked salmon roe, dill, BLACK PEPPER-CRUSTED SALMON

summer vegetable ratatouille, pickled zucchini, crispy potato, bordelaise, DRY-AGED BEEF STRIPLOIN

salted cod cannelloni, shishito peppers, smoked carrots, baby artichokes, bonito, STEAMED SABLEFISH

wild mushrooms, kombu, homemade kimchi, CABBAGE ROLL

vegetable ragu, ricotta salata, pine nuts, basil, CAVATELLI

lemon, crispy garlic, vegan xo sauce, SAUTÉED GAI LAN

chives, fermented carrots, parmesan, PAN-ROASTED PETITE POTATOES

balsamic vinegar, goat's cheese, walnuts, SALT-ROASTED BEETS

‘We’ll Take It From Here’ Six-Course Tasting Menu