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executive chef mourad lahlou - chef de cuisine sung anh - pastry chef melissa chou
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starters
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olive
raw almond, rosemary |
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7 |
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lentil soup
medjool date, celery, parsley |
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8 |
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spreads
chickpea, yogurt-dill, piquillo-almond, flatbread |
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11 |
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beet
spring onion, peanut, crème fraiche |
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12 |
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amberjack
seaweed, black trumpet, snap pea, ash |
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15 |
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big fin squid
preserved lemon, king oyster mushroom, radish, ginger |
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17 |
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chicken wings
sunchoke, currant, garlic, celery |
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16 |
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sweetbread
apple, cucumber, lettuce, aleppo jam |
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15 |
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duck confit basteeya
raisin, almond |
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22 |
entrée
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green farro
legumes, truffle |
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22 |
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couscous
couscous, artichoke, ramp, baby corn, sesame |
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19 |
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branzino
eggplant, mustard greens, pepper, jalapeño |
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28 |
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chicken
hen of the woods, celery root, green garlic |
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27 |
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squab
huckleberry, sweet potato, horseradish |
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29 |
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short rib
carrot jam, nettle soubric, date |
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28 |
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lamb shank
barley, prune, saffron |
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26 |
desserts
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guava sorbet
kiwi granita, coconut, peanut |
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strawberry parfait
beet sorbet, rhubarb, kumquatm pistachio |
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lavender panna cotta
malted vanilla ice cream, walnut cake, rye |
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pound cake
lemon ice cream, mint, caramel, blood orange |
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chocolate brioche french toast
green cardamom, coffee, hazelnut |
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tasting menu
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tasting - $95 per guest
participation of entire table required |
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