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
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
SHRIMP TOAST SKEWER
shiitake mushroom, lemon, paprika, garlic 24
OCEAN ESCARGOT (WILD - JAPAN)
lobster knuckle, garlic butter, parsley, lemon, toasted baguette 35
tasting
HAMACHI TATAKI (JAPAN)*
yuzu, spicy radish, ikura, avocado, ponzu, lemon
Osetra Caviar Supplement 55
Champagne, Bolieu, Feur de Craie, Blanc de Blancs
ABALONE (MONTEREY BAY)
hand pulled noodle, sesame vinaigrette, blood orange, cucumber, onions
Costa d'Amalfi, Marissa Cuomo, Fiorduva 2022
SEARED MAINE SCALLOPS (WILD STONINGTON)
morel mushrooms, polenta, peas, cheese, aged vinegar
Chardonnay, Brewer-Clifton, 3-D Vineyard, Sta. Rita Hills 2022
KERWEE WAGYU (AUSTRALIA)*
wild leeks, asparagus, potato
Miyazaki A5 Supplement 80
Saint-Emilion, Croix Canon 2022
VANILLA CAKE
crème fraiche ice cream, yuzu curd, blueberries, and toasted meringue
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*
portobello mushroom raviolis, caramelized onions, green peppercorn jus 78
CAB PRIME NEW YORK*
crispy polenta, tomato compote, parmesan cheese, bordelaise 75
WAGYU FLAT IRON STEAK (USA)*
tempura asparagus, jimmy nardello sweet pepper chimichurri, garlic herb sauce 87
IMPERIAL WAGYU RIBEYE (USA)*
corn kakiage, sweet paprika, green peppercorn jus 115
KERWEE WAGYU STRIP (AUSTRALIA)*
potato fondant, wild mushrooms, bordelaise 155
sides
BRUSSELS SPROUTS
balsamic vinegar, shallots, bacon 16
WILD MUSHROOMS
chives / garlic 18
SHISHITO PEPPERS
balsamic vinegar / bonito flakes 16
GARLIC MASHED POTATO
butter and chives 16
BLACK FOREST HAM MAC N’ CHEESE
a blend of eight cheeses / truffle oil 16
TRUFFLE FRIES
parmesan, truffle aioli 18
LOBSTER FRIED RICE
bacon, egg, garlic, green onions 30
the sea entrée
HALIBUT T-BONE (WILD ALASKA)*
flat beans, oyster mushrooms, tomatoes, lemongrass shellfish emulsion, basil 79
JOHN DORY (WILD - NEWZELAND)*
creamy fregola, fava beans, wild mushrooms, meyer lemon, smoked paprika 68
SEARED MERO SEABASS (WILD - HAWAII) *
zucchini, tomato compote, sweet potato, shallot, red wine sauce 67
MISO BLACK COD (WILD - HALF MOON BAY)
koshihikari rice, lobster soboro, bell pepper miso, kale, aged vinegar 60
GRILLED LOBSTER (WILD - MAINE)
lemon risotto, tarragon, asparagus, parmesan cheese, wild mushroom 95
SEARED BLACK SEABASS (WILD - MARYLAND)
shimeji mushroom, parsnip, cabbage, saffron 60
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