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.

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) 
2.00

Lightly Smoked Tasmanian Ocean Trout “Mi cuit”
with Apple Fennel Salad, Trout Roe
and Horseradish Crème Fraiche
17.50

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

Sea Urchin Bruschetta with Lardo and Sea Salt
17.50

APPETIZERS
Fricassee of Miyagi Oysters and Bacon in a Vol au Vent
with Leeks and Forest Mushrooms
16.50

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

Cream of Jerusalem Artichoke Soup
with Foie Gras Duck Tortelloni
15.50

Grilled Monterey Calamari
on a Stew of Swiss Chard and Chickpeas with Saffron Aioli
16.50

Roasted Heirloom Beet Salad
 with Goat Cheese “Ranch” Dressing and Marcona Almonds
16.50

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

MAIN COURSE

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

Spaghettini with a One Pound Maine Lobster
36.

Fish Spontanée
M.P.

Grilled Berkshire Pork Chop
with Boudin Noir, Caramelized Apples, Mashed Potatoes
 and Sauce Dijonnaise
34.

Grilled Breast of Liberty Farm Duck
with Foie Gras “Stuffing”, Sweet Potato Puree  and
Huckleberry Cabernet Sauvignon Sauce
35.

Grilled Dry-aged NY Strip Steak
on Winter Greens with Crispy Sweetbreads
and Forest Mushroom Sauce
38.