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

Tempura “Poke”
with Ogo Seaweed, Hawaiian Sea Salt and Green Onions
16.50

Lissa’s Staff Meal; Cuttlefish Noodles Tossed
with Sea Urchin, Quail Egg, Umami Soy Sauce and Wasabi
15.
with Optional Sonoma Tezukuri Natto (fermented Soybeans) 
add 2.00

Lightly Smoked Tasmanian Ocean Trout
with Avocado Mousse, Jicama Salad and Preserved Lemon Pistachio Salsa
16.50

“Kaisen” Sashimi Salad
with Japanese Cucumber, Hijiki, Tobiko Caviar and Yuzu Soy Vinaigrette
17.50

Sea Urchin Bruschetta with Lardo, Lemon and Sea Salt
18.50


APPETIZERS

Farmers’ Market Vegetable Salad
with Burrata Cheese and Bagna Cauda Vinaigrette
16.50

Cream of White Corn Soup
with Seared Scallop, Corn Scallion Fritters and Huitlacoche
15.50

Napoleon of Foie Gras and BBQ Eel with Sansho Pepper Balsamico Sauce
22.

Grilled Asparagus
with Panko Fried Jidori Egg, Bottarga and Asparagus “Noodle” Salad
16.50

Crispy Soft Shell Crab on Potato Fondue
with Bacon Chips, Maitake Mushrooms, Okra and Lemon Caper Beurre Blanc
17.50

“Chawan-Mushi” Japanese Savory Custard
with Lobster, Eel, Fava Beans, 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
34.

Grilled Whole Maine Lobster
with Gai-lan and Sea Urchin Yuzu Brown Butter Sauce
39.

Fish Spontanée
M.P.

Crispy Suckling Pig in Wholegrain Mustard Pork Sauce,
Yukon Gold Potato Puree, Caramelized Pearl Onions, and Petits Pois à la Française
 34.

Grilled Breast of Liberty Farm Duck
with Forest Mushroom Foie Gras Bread Pudding and Sour Cherry Duck Sauce
36.

Grilled Dry Aged NY Strip Steak with Red Wine Braised Short Rib,
Sweet Corn Barley Succotash and “Purple Haze” Carrots
36.