One Sweet Corn Soup, Maine Lobster, House Cured Ham, Wild Mushrooms Chino Farm’s Vegetable Salad, Pine Nuts, Feta Cheese, Snow Peas, Artichokes Marcho Farm’s Veal Filet Mignon Tartare, Smoked Mascarpone Heirloom Tomato Salad, Basil Aioli, Basil “Caviar,” Shaved Young Onions Crispy Tempura Soft Shell Crab, Green Curry Vinaigrette, Corn Salad, Thai Basil “Chirashi Sushi” Blue Fin Tuna, Hamachi, Salmon Pearls, Uni Half Dozen Iced Fanny Bay Oysters, Cocktail Sauce, Mignonette ½ oz Osetra Caviar, Sour Cream, Egg Yolk Jam, Egg White “Caviar”, Lemon-Herb Blinis Two Sweet Corn Agnolotti, Parmigiano Reggiano, Sage Squid-Ink Farfalle Pasta, Maine Lobster, Asparagus Risotto with Wild Chanterelle Mushrooms, House Cured Ham, Preserved Lemon Uova da Raviolo, Pancetta, “Carbonara” Style Shaved Italian Summer Truffles (Agnolotti, Raviolo or Cheese Pizza) Bincho Grilled Tandoori Quail, Marinated Lentils, Tomato Bengali Chutney Three California Wild King Salmon, Confit Heirloom Cherry Tomatoes, Summer Squash Purée Steamed Red Snapper, “Hong Kong” Style, Jasmine Rice, Bok Choy Crispy Scale Maine Black Bass, Littleneck & Razor Clams, Miso Sand, Herb Coulis Bone-In Grilled Turbot, Baby Artichokes “en Barigoule”, Asparagus, Basil (For Two) Smoked Jidori Chicken Breast & Leg, Young Garlic, Chanterelle Mushrooms Grilled Lamb Rack, Falafel Macaroons, Harissa Aioli, Cucumber-Mint Raita Roasted Veal Chop, Black Garlic, Purée of Asparagus, Preserved Lemon Snake River Farm’s Braised “Wagyu” Short Rib, Grain Mustard, Fresh Horseradish Grilled Dry-Aged New York Steak, Potato-Bacon Terrine, Sauce Bordelaise A-5 True Japanese Rib Eye Steak, Red Wine Reduction (Miyazaki Prefecture) Prime Cotede Bouef, Pomme Aligot, Armagnac Peppercorn Sauce (For Two) From the Garden Tempura Squash Blossoms, Basil Aioli, Goat Cheese Roasted MaitakeMushrooms, Mitsuba, Leeks Sautéed Broccolini, Sun Dried Tomatoes, Garlic Romano Beans, Haricots Verts, Garlic, Shallots Stir-Fried Eggplant, Thai Garlic Sauce, Green Curry Aioli Smoked Fingerling Potato Purée, Crème Fraîche Executive Chef, Lee Hefter Chef De Cuisine, Tetsu Yahagi
One
Sweet Corn Soup, Maine Lobster, House Cured Ham, Wild Mushrooms
Chino Farm’s Vegetable Salad, Pine Nuts, Feta Cheese, Snow Peas, Artichokes
Marcho Farm’s Veal Filet Mignon Tartare, Smoked Mascarpone
Heirloom Tomato Salad, Basil Aioli, Basil “Caviar,” Shaved Young Onions
Crispy Tempura Soft Shell Crab, Green Curry Vinaigrette, Corn Salad, Thai Basil
“Chirashi Sushi” Blue Fin Tuna, Hamachi, Salmon Pearls, Uni
Half Dozen Iced Fanny Bay Oysters, Cocktail Sauce, Mignonette
½ oz Osetra Caviar, Sour Cream, Egg Yolk Jam, Egg White “Caviar”, Lemon-Herb Blinis
Two
Sweet Corn Agnolotti, Parmigiano Reggiano, Sage
Squid-Ink Farfalle Pasta, Maine Lobster, Asparagus
Risotto with Wild Chanterelle Mushrooms, House Cured Ham, Preserved Lemon
Uova da Raviolo, Pancetta, “Carbonara” Style
Shaved Italian Summer Truffles (Agnolotti, Raviolo or Cheese Pizza)
Bincho Grilled Tandoori Quail, Marinated Lentils, Tomato Bengali Chutney
Three
California Wild King Salmon, Confit Heirloom Cherry Tomatoes, Summer Squash Purée
Steamed Red Snapper, “Hong Kong” Style, Jasmine Rice, Bok Choy
Crispy Scale Maine Black Bass, Littleneck & Razor Clams, Miso Sand, Herb Coulis
Bone-In Grilled Turbot, Baby Artichokes “en Barigoule”, Asparagus, Basil (For Two)
Smoked Jidori Chicken Breast & Leg, Young Garlic, Chanterelle Mushrooms
Grilled Lamb Rack, Falafel Macaroons, Harissa Aioli, Cucumber-Mint Raita
Roasted Veal Chop, Black Garlic, Purée of Asparagus, Preserved Lemon
Snake River Farm’s Braised “Wagyu” Short Rib, Grain Mustard, Fresh Horseradish
Grilled Dry-Aged New York Steak, Potato-Bacon Terrine, Sauce Bordelaise
A-5 True Japanese Rib Eye Steak, Red Wine Reduction (Miyazaki Prefecture)
Prime Cotede Bouef, Pomme Aligot, Armagnac Peppercorn Sauce (For Two)
From the Garden
Tempura Squash Blossoms, Basil Aioli, Goat Cheese
Roasted MaitakeMushrooms, Mitsuba, Leeks
Sautéed Broccolini, Sun Dried Tomatoes, Garlic
Romano Beans, Haricots Verts, Garlic, Shallots
Stir-Fried Eggplant, Thai Garlic Sauce, Green Curry Aioli
Smoked Fingerling Potato Purée, Crème Fraîche
Executive Chef, Lee Hefter Chef De Cuisine, Tetsu Yahagi
Sweet Corn Soup, Maine Lobster, House Cured Ham, Wild Mushrooms
Chino Farm’s Vegetable Salad, Pine Nuts, Feta Cheese, Snow Peas, Artichokes
Marcho Farm’s Veal Filet Mignon Tartare, Smoked Mascarpone
Heirloom Tomato Salad, Basil Aioli, Basil “Caviar,” Shaved Young Onions
Crispy Tempura Soft Shell Crab, Green Curry Vinaigrette, Corn Salad, Thai Basil
“Chirashi Sushi” Blue Fin Tuna, Hamachi, Salmon Pearls, Uni
Half Dozen Iced Fanny Bay Oysters, Cocktail Sauce, Mignonette
½ oz Osetra Caviar, Sour Cream, Egg Yolk Jam, Egg White “Caviar”, Lemon-Herb Blinis
Two
Sweet Corn Agnolotti, Parmigiano Reggiano, Sage
Squid-Ink Farfalle Pasta, Maine Lobster, Asparagus
Risotto with Wild Chanterelle Mushrooms, House Cured Ham, Preserved Lemon
Uova da Raviolo, Pancetta, “Carbonara” Style
Shaved Italian Summer Truffles (Agnolotti, Raviolo or Cheese Pizza)
Bincho Grilled Tandoori Quail, Marinated Lentils, Tomato Bengali Chutney
Three
California Wild King Salmon, Confit Heirloom Cherry Tomatoes, Summer Squash Purée
Steamed Red Snapper, “Hong Kong” Style, Jasmine Rice, Bok Choy
Crispy Scale Maine Black Bass, Littleneck & Razor Clams, Miso Sand, Herb Coulis
Bone-In Grilled Turbot, Baby Artichokes “en Barigoule”, Asparagus, Basil (For Two)
Smoked Jidori Chicken Breast & Leg, Young Garlic, Chanterelle Mushrooms
Grilled Lamb Rack, Falafel Macaroons, Harissa Aioli, Cucumber-Mint Raita
Roasted Veal Chop, Black Garlic, Purée of Asparagus, Preserved Lemon
Snake River Farm’s Braised “Wagyu” Short Rib, Grain Mustard, Fresh Horseradish
Grilled Dry-Aged New York Steak, Potato-Bacon Terrine, Sauce Bordelaise
A-5 True Japanese Rib Eye Steak, Red Wine Reduction (Miyazaki Prefecture)
Prime Cotede Bouef, Pomme Aligot, Armagnac Peppercorn Sauce (For Two)
From the Garden
Tempura Squash Blossoms, Basil Aioli, Goat Cheese
Roasted MaitakeMushrooms, Mitsuba, Leeks
Sautéed Broccolini, Sun Dried Tomatoes, Garlic
Romano Beans, Haricots Verts, Garlic, Shallots
Stir-Fried Eggplant, Thai Garlic Sauce, Green Curry Aioli
Smoked Fingerling Potato Purée, Crème Fraîche
Executive Chef, Lee Hefter Chef De Cuisine, Tetsu Yahagi
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