Chef Richard Potts

Bread Service - Sour dough Fermented with Nutmeg + Local Honey, California Olive Oil, Confit Garlic Butter

Amuse - California Avocado, Sushi Grade Tuna, Watermelon, Preserved Caracara Orange, Coriander + Cumin Dust

Appetizer - Butter Poached Lobster Tail, "Melted" Leeks, Sweet Potatoes 'Anna', Oaked Chardonnay Beurre Blanc

Soup - Cream Braised Fennel Hearts, Charred + Candied Fennel, Meyer Lemon Oil, White Truffle Flan

Salad - Heirloom Tomato, Local Burrata Cheese, Gold + Red Beets with their Leaves + Stems. Sweet Basil, Pickled Shallots, Persian Cucumber, 14 Year old Balsamic

Entrée - Sous Vide Grass Fed Beef, with Napa Red Wine Reduction

Sides - 'Micro' Marbled New Potatoes, Braised Wild Mushrooms, Rosemary + Lavender Baby Carrots

Cheese - Hand selected California Artisanal cheese, Fresh and Dried Fruit, Crystalized Local Honey

Dessert - Grapes & Their Raisins, Red and Green Grapes, Drunken Golden Raisins, White Chocolate Chiboust Cream, Rye Dust

Bread Service - Gluten free sour dough fermented with nutmeg + local honey, beurre d’isigny, clotted cream, confit garlic butter

French Onion Soup, Five Varieties of Onions, Rye Crouton, Gruyere and Comte Cheeses

Salade Rachel - Endive, Celery, Truffles, Artichoke Hearts, Marble New Potatoes, Asparagus, Lardons, and Saffron Aioli

Entree- Chateaubriand, Sauce Béarnaise + Sauce Crapaudine, Maître d'hôtel Butter

Sides - Roasted Garlic and Mushrooms, Duchess Potatoes, Baby Carrots in Honey Rosemary & Lavender

Crème Caramel, Honeycomb Sugar, Fresh Seasonal Berries, Sauce Mûre

Ahi Tuna Caper, Raisin and Orange Emulsion, Fines Herbs, Pomegranate Arils

White and Black Truffle Deviled Eggs, Smoked Paprika, Chive, and Beet Root

Butternut Squash Agnolotti, Beef Cheek Bolognese, Wild Mushrooms, Sage, Whipped Ricotta

Baby Arugula, Grilled Stone Fruit, Five Spice Chicken, Smoked Goat Cheese, Candied Pecans, Three Citrus Emulsion

Main - Beef (Vegetarian Beet) Wellington, Wild Mushroom and Fine Herb Duxelles, Red Wine Reduction

Sides - Roasted Garlic, Confit of Ramps and Rainbow Pearl Potatoes, Baby Carrots in Honey Rosemary & Lavender Butter, Steamed Asparagus

Organic Dark Chocolate Cake, Fudge Mousse, Whipped Ganache, Raspberry Fluid Gel

Traditional Sashimi - Ginger, Sliced Garlic, Wasabi, Daikon

Roasted Bone Marrow, Braised Short Rib, Yuzu Kosho, Wasabi Shiso Bavaroise, Warishita

Misoyaki Salmon, Asparagus, Poached Shiitake Mushroom, Black Sesame Tofu, Citrus Curry Reduction, Red Ikura

Naka-Choco of Melon, Ice, and Mint

Niku - Niku Jyaga "Meat and Potatoes", Roast Shallot, Marble Potato, Wild Mushroom, Yuzu Kosho, Wasabi, Arima Sansho Pepper Reduction

Meshi - Miso Soup, Steamed Rice & Tsukemono Pickles

Matcha - Gun Powder Green Tea, Red Bean Mochi

Raindrop Cake, Yuzu Crumble, Black Grape, Blackberry Sake Fluid Gel

Hass Avocado Guacamole + Fresh Salsa, Pico de Gallo, Hand Cut Corn Chips, Chicharrones

Street Tacos, Pollo Asado, Carne Asada, Pork Al Pastor with Red and Green Salsas, Mexican Onions + Cilantro

Free Range Green Chicken Pozole, Tajin Tostadas, Mexican Rice, Cabbage, Radish, Sweet Onions, Avocado, Fresh Chili Oil

Tres Leches Cake and Rum Caramel Flan

Tequila Jell-O Shots, Assorted Mexican Candy, Mexican Pan

Modern Zukuri (Modern Interpretation Of Sashimi) Fresh Japanese Scallop, English Pea, Yuzu Foam, Ponzu

Saki Zuke Potato, Sea Urchin, Truffle, Cauliflower Puree

Zensai lotus, avocado, tofu, eggplant, mushrooms, wasabi

Owan Seabass, Bamboo, Mitsuba, Dashi Broth

Traditional Sashimi Ginger, Sliced Garlic, Wasabi, Daikon

Yakimono Gyoza, Zucchini, Bell Pepper, Green Onion, Black Soy

Naka-Choco Melon and Mint

Mushimono Asparagus, White Truffle Chawan Mushi

Shiizakana (not bound by tradition, the chef’s choice dish) Smoked Unagi Spätzle

Niku Niku Jyaga "Meat and Potatoes"

Sunomono Cucumber, Wakame, Fennel, Beets

Shokuji Seasonal Fish, Miso Soup, Rice

Mizumono Ube Cheesecake, Charred Pineapple Sabayon, Honey Crisp

Tortilla Espanola, Wood Roasted Beets, Preserved Meyer Lemon Yogurt, Dill, Pistachio

Tuna Carpaccio, Capers, Raisin, Sun Dried Tomato, Mustard Oil, Fines Herbs

Roasted Cauliflower Soup, Celery Root, Caramelized Onion, Gruyere

Arugula, Fig, Castelvetrano Olive, Lardons, Crispy Shallot, Parmesan, Sherry Vinaigrette

Butternut Squash Agnolotti, Beef Cheek Bolognese, Wild Mushrooms, Sage, Whipped Ricotta

Black Cod Fromage, Carrot Purée, Roasted Garlic Cumin Oil, Confit Leek Tart

Olive Oil + Greek Yogurt Brownies, Preserved Lemon + Wild Honey Gelato

Charred Peaches with Vanilla Labneh and Pomegranate

Medu Wadas + Idlis, Coconut Cilantro Chutney, Aromatic Sambhar Masala Dust

Aloo Chaat, Spiced Chaas, Tamarind Gel, Green Onion Salad, Red Onion Chutney

“Sea Water” + Ghee Poached Lobster, Papadum Crisp, Carrot Salad, Coconut Mint Chutney

Diver Scallop on Petite Rawa Dosas, English Pea Matae Ka Shorba, Red Beet Raita

Chettinaad Fried Chicken, Arugula + Dandelion Saag Paneer, Roasted Garlic Naan

Lamb Lukhmi, Pumpkin Kumro Chechki, Kele Ki Chutney, Basmati Rice

Ancient Grains, Grapes + Their Raisins, Toasted Cumin Custard, Rasmalai “Californios”

Apricot Khubani Ka Meetha, Toasted Almond, Black Chai Ice Cream