chilled shrimp, lobster, oysters, clarified butter
cocktail sauce, horseradish, Cajun remoulade
lemon butter, Cajun remoulade
yuzu poppy creme fraiche, blinis
toasted sushi rice, serrano pepper, shoyu spritz, tobiko
black peppercorn, maple cotton candy
duck confit, whipped avocado, grape tomato salsa
chef selection of three artisan cheeses, jam, toast, candied pecans
sous vide egg yolk, bbq chips
popcorn, beurre monte
roasted bone marrow, sweet garlic, parsley salad, toast
wok-charred, cipollini, sesame, ginger
bacon, egg, Sweet 100 Tomato, fromage bleu, green goddess
romaine, Parmesan, crouton, Worcestershire
currants, Marcona almonds, lemon, Parmesan, extra virgin olive oil
Hand-Select, Evans Meats, Birmingham, AL
Mishima Reserve, Seattle, WA
2 oz min, BMS 11+, Kumamoto, Japan
Rangers Valley, Glen Innes, Australia
Mishima Reserve, Seattle, WA, BMS 8+
3 oz of each, BMS 11+, sous vide style: Omi Striploin, Olive Fed Striploin, Kobe Striploin
2oz min, BMS 11+, Kagawa, Japan
All Natural, Niman Ranch, Northern CA
All Natural, Niman Ranch, CA 28-day dry aged
2 oz min, BMS 11+, Hokkaido, Japan
2oz min, BMS 11+, Hyogo, Japan
2 oz min, BMS 11+, Shiga, Japan
furikake crust, oyster sauce, kimchi aioli, fresno pepper, scallion
smoked hazelnut gremolata, essential jus
miso maple marinade, black garlic molasses
20 oz, All Natural Niman Ranch, shoyu-chile glaze
fried egg, truffle oil
truffle Parmesan, malt vin, or Vulcan Fire Salt
Parmesan, alpine, béchamel
sautéed mushrooms, tamari, togarashi, demi
roasted jalapeño
vialone nano, brown butter, bread crumbs
Calabrese peppers, lemon zest, maldon
alpine, gruyère, mozzarella, crème fraîche
hot toffee sauce, mascarpone gelato
chocolate cake, chocolate mousse, chocolate ganache, hazelnut crunch, chocolate glaze, malted milk crémeux
