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 32 or dozen 60
CAVIAR 1 OZ. GOLDEN OSETRA*
wasabi crème fraîche, egg, buckwheat blini 180
CINCO JOTAS JAMON IBERICO*
truffle mushroom, tomato, olive, idiazábal cheese 40
BIG EYE TUNA TATAKI*
watermelon radish, crispy garlic, avocado, sesame 35
FARMER'S MARKET SALAD
seasonal selection hand picked by Chef Yumin 25
hot appetizers
LOBSTER ROCKS
almond purée, truffle, mitsuba 32
POPCORN CRAB
jumbo lump crab, togarashi, sriracha aioli 38
THE SEA FRIED CLAM CHOWDER
potato, celery, carrot, bacon 27
GRILLED JAPANESE SWORD SQUID
tomato, arugula, butter bean, pine nut, piquillo pepper, olive aioli 31
SHRIMP TOAST SKEWER
shiitake mushroom, lemon, paprika, garlic 24
tasting
TOMBO AHI TATAKI (WILD OREGON)
tomato ponzu, seaweed, lime, onion, tobiko
Osetra Caviar Supplement 55
Champagne, Bolieu, Feur de Craie, Blanc de Blancs
SQUID RISOTTO (WILD JAPAN)
barley, garlic chive, fava bean, chorizo, sesame
Costa d'Amalfi, Marissa Cuomo, Fiorduva 2022
MERO (WILD HAWAII)
parsnip, red cabbage, salmon roe, buerre blanc
Chardonnay, Brewer-Clifton, 3-D Vineyard, Sta. Rita Hills 2022
KERWEE WAGYU (AUSTRALIA)*
potato, chanterelle mushroom, peas
Miyazaki A5 Supplement 80
Pauillac, Reserve de la Comtesse 2021
HONEY BUTTER TOAST
caramelized apples, apple butterscotch, vanilla ice cream
Dolce, Late Harvest, Napa Valley 2019
195 per person (maximum of 6 guests) wine pairings 100 per person full table participation, before 8pm
the land
CAB FILET MIGNON*
long green beans, roasted shallots, green peppercorn sauce 78
CAB PRIME NEW YORK*
kabocha squash puree, garlic spinach,
bordelaise 75
WAGYU FLAT IRON STEAK (USA)*
tempura eggplant, jimmy nardello sweet pepper chimichurri, garlic herb sauce 87
IMPERIAL WAGYU RIBEYE (USA)*
celery root confit, grilled shiitake mushrooms, green peppercorn sauce 115
KERWEE WAGYU STRIP (AUSTRALIA)*
tempura squash, wild mushrooms,
bordelaise 155
sides
BRUSSELS SPROUTS
balsamic vinegar, shallots, bacon 14
WILD MUSHROOMS
chives, garlic 14
SHISHITO PEPPERS
balsamic vinegar, bonito flakes 14
GARLIC MASHED POTATO
butter and chives 14
BLACK FOREST HAM MAC N’ CHEESE
a blend of eight cheeses, truffle oil 14
TRUFFLE FRIES
parmesan, truffle aioli 15
LOBSTER FRIED RICE
bacon, egg, garlic, green onions 28
the sea entrée
SEARED WILD KING SALMON (WASHINGTON)*
burdock root, radish, champagne glaze, peas, tomatoes, ikura 58
HALIBUT T-BONE (WILD - ALASKA)
morel mushroom, cauliflower risotto, truffle, lemon butter, potato chips 78
SEARED MERO SEABASS (WILD - HAWAII) *
zucchini, tomato compote, sweet potato, shallot, red wine sauce 67
MISO BLACK COD (WILD - HALF MOON BAY)
koshihikari rice, bamboo shoot, sun-dried tomato miso, kale 58
GRILLED LOBSTER (WILD - MAINE)
lemon risotto, tarragon, fava beans, parmesan cheese, lobster mushroom 95
SEARED BLACK SEABASS (RHODE ISLAND)
chanterelle mushroom, parsnip, cabbage, saffron 59
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 45/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
HONEY BUTTER TOAST
caramelized apples / apple butterscotch / vanilla ice cream 20
BERRY SWEET
mascarpone cheesecake / strawberry / graham cracker crumble 15
BANANA CREAM PUFFS
caramelized banana / banana ice cream / dulce de leche 15
SUNSET
coconut crème brûlée / strawberry / vanilla pineapple chutney / crispy honey 15
BURNT ALMOND BOMBE
amaretto ice cream / toasted almonds / vanilla cream / devil's food / espresso caramel 16
RISE N' SHINE
spiced pear 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