Today's Crudo Simply Prepared with Extra Virgin Olive Oil, Lemon and Sea Salt
M.P.

Ceviche of Amberjack
with Avocado, Ruby Grapefruit, Charred Fresno Chili and Lime Salt
18.50

Tea Crusted Tuna Tataki
with Seaweed Salad, Grilled Radish and Cherry Blossom Broth
18.

Tempura “Poke”
with Ogo Seaweed, Hawaiian Sea Salt and Green Onions
17.

Lissa's Staff Meal; Cuttlefish Noodles Tossed
with Sea Urchin, Quail Egg, Umami Soy Sauce and Wasabi
16.50

with Optional Sonoma Tezukuri Natto (Fermented Soybeans) add 2.00

 “Kaisen” Sashimi Salad
with Japanese Cucumber, Hijiki, Tobiko Caviar and Yuzu Soy Vinaigrette
18.

APPETIZERS

Salad of Brussels Sprouts Three-Ways
with Croquettes of Local Goat Cheese and Lemon Mustard Vinaigrette
16.75

Tart of Roasted Heirloom Beets
with Gorgonzola, Toasted Walnuts and Watercress
17.

Spring Garlic Agnolotti
with Poached Maine Lobster in a Shellfish Nage, Alliums and Foraged Herbs
22.

Agedashi of Miyagi Oyster’s In Dashi Broth
with Wakame, Momiji Oroshi and Trout Roe
17.50

Velouté of Delta Asparagus
with Smoked Trout, Dill Toast, Preserved Meyer Lemon and Crème Fraîche
16.50

"Chawan-Mushi" Japanese Savory Custard
with Lobster, Sea Urchin, Shiitake and Mitsuba Sauce
(Please Allow an Extra 15 Minutes for This Preparation)
 17.50

MAIN COURSES

Grilled Maine Lobster and Hokkaido Scallops
with English Peas, Thai Red Curry Sauce and Grilled Cauliflower
39.

Broiled Sake Marinated Alaskan Black Cod and
Shrimp Dumplings in Shiso Broth
37.

Fish Spontanée
M.P.

Grilled Berkshire Pork Chop  with Shimeji Mushrooms,
Asparagus, Soy Glazed Pork Belly and Mustard Green Sauce
36.50

Grilled Brandt Family Ranch NY Strip Steak
 with Wild Nettles, New Potatoes, Fava Bean Pesto and Cabernet Reduction
39

Roasted Dry-Aged Liberty Farm Duck Breast
 with Artichoke Barigoule, Israeli Cous Cous, Confit of Leg in Duck Jus
38.50

Taste of Ame Sashimi Bar
Crudo, Poke, Lissa’s Staff Meal, Ceviche and Kaisen Salad
44.