We are happy to accommodate dietary restrictions and preferences
Please make a mention of your preferences at the time of order and we will modify accordingly
cold appetizers
HAMACHI SHOTS*
ponzu, avocado, ginger, jalapeño 42
TODAY'S OYSTERS*
half dozen or dozen 60
CAVIAR 1 OZ. GOLDEN OSETRA*
wasabi crème fraiche, egg, buckwheat blini 180
HOUSE SMOKED SALMON (ICELANDIC)*
meyer lemon coulis, black perigord truffle, mustard greens 31
golden osetra caviar supplement 41
BLUEFIN TUNA TATAKI*
watermelon radish, crispy garlic, avocado, sesame 38
TAJIMA F1 BEEF TARTARE (AUSTRALIA)*
pomegranate gazpacho, fine herbs, black rice puff 31
golden osetra caviar supplement 55
SEA BREAM CARPACCIO (JAPAN)
makrut lime, croutons, aromatic green herb condiment, espelette 63
hot appetizers
LOBSTER ROCKS
almond purée, truffle, mitsuba 32
POPCORN CRAB
jumbo lump crab, togarashi, sriracha aioli 38
GRILLED OCTOPUS
nori-cauliflower, cherry tomatoes, red pepper coulis, pickled onion 30
JAPANESE SWORD SQUID CALAMARI
green chili aioli, sweet chili sauce with mint 31
MUSSELS (SALT SPRING, BC)
lobster broth, parsley, cherry tomatoes, olive oil 34
tasting
STEAMED ABALONE (WILD JAPAN)*
somen noodle, cucumber, citrus aioli
Osetra Caviar supplement 55
Champagne, Pascal Ponson, Prestige, Brut NV
SEARED SCALLOP (WILD MAINE)*
kabocha-ginger velouté, confit chestnuts, cappuccino
Costa d'Amalfi Bianco, Marisa Cuomo, Fiorduva Furore 2019
JOHN DORY (WILD NEW ZEALAND)
"ZAALOUK", toasted cumin, parsley, baby bok choy
Riesling Kabinett, Maximin Grühaus, Abstberg Mosel 2020
TAJIMA F1 STRIP (AUSTRALIA)*
grilled baby leek, mushrooms,
crushed potatoes, malabar pepper jus
Miyazaki A5 supplement 80
Pauillac, Château Pichon-Longueville,
Réserve de la Comtesse 2018
WINTER WONDERLAND
chocolate namelaka, cranberry compote, pistachio ice cream, honey tuile
Dolce Sémillon-Sauvignon Blanc Blend Late Harvest Napa Valley 2016
195 per person (maximum of 6 guests) wine pairings 100 per person full table participation, before 8pm
the land
CAB FILET MIGNON*
soft polenta, king trumpet mushroom, grilled broccolini, bordelaise 78
CAB PRIME NEW YORK*
wasabi-spinach, apricot, truffle jus 78
WAGYU SKIRT STEAK*
marinated steak, charred baby leeks, lemongrass, aromatic jus 87
IMPERIAL WAGYU RIBEYE*
grilled romaine heart, bitter herbs, miso 125
TAJIMA F1 STRIP (AUSTRALIA)*
grilled baby leek, mushrooms,
crushed potatoes, malabar pepper jus 155
sides
HARICOT VERTS
garlic, butter 14
BRUSSELS SPROUTS
yuzu cilantro, garlic, roasted bacon 14
WILD MUSHROOMS
chives, garlic 15
SHISHITO PEPPERS
balsamic vinegar, bonito flakes 14
LOBSTER MAC N’ CHEESE
a blend of eight cheeses, truffle oil 31
LOBSTER FRIED RICE
bacon, egg, garlic, green onions 33
TRUFFLE FRIES
parmesan, truffle aioli 15
the sea entrée
SEARED SCALLOPS (WILD MAINE)*
kabocha-ginger velouté, confit chestnuts, cappuccino 64
GLAZED MONKFISH (MASSACHUSETTS)
coco de paimpol fricassée, parma ham crisp, anise oil, gochujang 64
GRILLED LOBSTER (WILD MAINE)
white cabbage fondue, romanesco, maitake, madras curry sauce 82
SALMON (FAROE ISLAND)*
"IKURA", rainbow chard, chartreuse, aromatic oil 67
JOHN DORY (WILD NEW ZEALAND)
"ZAALOUK", toasted cumin, parsley, baby bok choy 68
SEARED MERO (WILD HAWAIIAN) *
soy-honey glaze, vermicelli, edamame, hon-shimeji, sesame 68
fullblood Japanese wagyu
4 oz increments / cut to order / served with king oyster mushrooms, carrots, bordelaise
北海道 *HOKKAIDO, JAPAN A5
privately farmed in below freezing temperatures 45/oz.
宮崎 *MIYAZAKI, JAPAN A5
warm climate / ideal for raising cattle 40/oz.
market feature
WAGYU TRIO (JAPAN, AUSTRALIA, USA)
trio of salts, trio of sauces 240
AMERICAN WAGYU TOMAHAWK CHOP 48 oz.
crushed potatoes, half lobster tail, green peppercorn sauce 375
Desserts
BANANA CREAM PUFFS
caramelized banana / banana ice cream / dulce de leche 15
SUNSET
coconut crème brûlée / strawberry / vanilla pineapple chutney / crispy honey 15
PRETTY IN PINK
lychee panna cotta / guava gel / rose meringue / cranberry 15
BURNT ALMOND BOMBE
amaretto ice cream / toasted almonds / vanilla cream / devil's food / espresso caramel 16
RISE N' SHINE
citrus soufflé / vanilla crème anglaise 20
Coffee & Tea
MONACO COFFEE
dark chocolate, almond, chrysanthemum 9
VIRGIN SILVER BUDS
(white tea) wild honey, amaretto, plum 16
MONTE CARLO DECAF
plum, walnut, blueberry 9
STRAIGHT LEAF JASMINE
(green tea) lush, honeysuckle, floral 12
ROUGE ESSPRESSO
raspberry, caramel, cacao 9
SPRING JADE
(green tea) creamy, honeydew, lilac 12
CAPPUCCINO
espresso, microfoam milk 12
GENMAICHA
(green tea) toasted brown rice, nutty, delicate 8
LATTE
espresso, microfoam milk 12
BERGAMOT BLACK
(earl gray) sour orange , robust, fragrant 8
HONEY LATTE
espresso, honey, microfoam milk 12
HEIRLOOM PU'ER
(black tea) rich, carmel, earthy 11
NUTELLA LATTE
espresso, nutella, microfoam milk 12
NILE VALLEY CHAMOMILE
(non-caffeinated) apple, melon, soothing 12
MOCHA
espresso, chocolate, microfoam milk 12
PACIFIC PEPPERMINT
(non-caffeinated) vibrant, cooling, refreshing 8
Executive Pastry Chef, Dan Huynh