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

Tartare of Tuna with Slow Cooked Jidori Egg in Dashi Broth
with Sea Urchin and Buckwheat
18.50

Ceviche of Sea Bass
with a Duo of Peruvian Pepper Purees, Trout Roe, Sunchoke Chips and Cilantro
17.

Sashimi of "Kampachi" Amberjack
with Japanese Mountain Potato Salad, Puffed Wild Rice and Umami Soy Sauce

18.50
Tempura "Poke"
with Ogo Seaweed, Hawaiian Sea Salt and Green Onions
17.

"Kaisen" Sashimi Salad
with Japanese Cucumber, Hijiki, Tobiko Caviar and Yuzu Soy Vinaigrette
28.

APPETIZERS

Chilled Capellini Pasta with American Sturgeon Caviar,
Lightly Smoked Ocean Trout and Meyer Lemon Oil
22.

Salad of Treviso and Watermelon Radish
with Crescenza Cheese Crostini and Marinated Chanterelles
16.75

Sautéed Foie Gras with Chestnut Crepe, Quince Syrup and Peppercorn Game Sauce
25.50

Salad of Roasted Heirloom Beets
with Local Goat Cheese, Pomegranate, Almonds and Goat Cheese "Ranch" Dressing
16.75

Sugar Pie Pumpkin Soup with Duck Confit, Chinese Five Spice
and Toasted Pumpkin Seeds
15.50

"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

Broiled Sake Marinated Alaskan Black Cod and
Shrimp Dumplings in Shiso Broth
35.

Fish Spontanée
M.P.

Grilled Half Maine Lobster and Hokkaido Scallops on Potato Gnocchi in
 Lobster Sauce with Forest Mushrooms and Caramelized Cipollini Onions
39.

Grilled Berkshire Pork Chop
with Bacon Roasted Cauliflower, Crispy Brussels Sprouts and Sauce Dijonnaise
36.

Grilled Quail with Potato Bread and Porcini Mushroom Terrine,
Braised Fall Greens, Sunchoke Puree and Roasted Garlic Foie Gras Game Sauce
36.50

Grilled Dry Aged NY Strip Steak and Red Wine Braised Beef Short Rib
with Roasted Root Vegetables and Upland Cress Salad
39.