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

Tai Snapper Sashimi “Kombu Jime”
with Seaweed, Crab and Cucumber Salad
17.50

Kampachi Carpaccio 
with Radish Salad, Hijiki,  Mountain Caviar and Ponzu   
18.50

Tempura “Poke” with Ogo Seaweed, Hawaiian Sea Salt and Green Onions
15.50

Lightly Smoked Ocean Trout with New Potato Croquette,
American Sturgeon Caviar and Crème Fraiche
18.50

Ceviche of Hokkaido Scallops with Grapefruit and Avocado Salad,
Kaffir Lime-Chile Vinaigrette
16.50

Big Eye Tuna Tartare
with Sea Urchin, Wasabi, Myoga, Quail egg and Umami Soy Sauce
18.50  


APPETIZERS

Sautéed Ezo Abalone on Grilled Asparagus
with Shimeji Mushroom Sansho Pepper Sauce
17

Chilled Green Tea Soba Noodles
                 with Sea Urchin Sauce , Purple Shiso and Pickled Wasabi leaves
18.50

Burrata Cheese on Bruschetta
with Salad of Little Gem Lettuce, New Carrots and Bagna Cauda Vinaigrette
16.50

Sautéed Foie Gras on Berkshire Pork Belly “Kakuni”
with Braised Daikon and Gobo Root
22.

Farmer’s Market Salad with Goat Cheese Fritters
and Bacon-Sherry Vinaigrette
16.50

Green Garlic Potato soup with Poached Organic Egg and Shaved Bottarga
14.50

“Chawan Mushi”
with Maine Lobster, English Peas, Shiitake and Mitsuba sauce
17. 50

MAIN COURSE

Broiled Sake Marinated Alaskan Black Cod
and Shrimp Dumplings in Shiso Broth
34.

Grilled Half Maine Lobster and Hokkaido Scallops
on Nettle Risotto with Sauce Americaine
38.

Fish Spontanée
M.P.

Braised Berkshire Pork Cheeks with Anson Mills Soft Polenta,
St George Cheese, Braised Artichokes and Cardoons
34.

Grilled Breast of Squab with Foie Gras Flan, Fava Beans,
Cipollini Onions and Squab leg “Coq au Vin” 
36.

Grilled Veal T-bone Steak on Herbed Spätzle
with Crispy Sweetbreads and Delta Crayfish in Oyster Mushroom Sauce
36.

“Surf and Turf”
Roasted Kona Abalone steak and Grilled Wagyu Strip Loin Steak
with Spring Vegetables and Cabernet Miso Sauce
42.