
MENUS
MULTI-COURSE EXPERIENCE
STONINGTON SCALLOP
horseradish cream, heirloom banana, burnt habanero
BURNT YAM
yeast butter emulsion, smoked trout roe, roasted guava, grilled hazelnuts, lime
PRAWN
seared over hot stones, smoked prawn shell butter, unripe peppercorn paste, soft lettuces for wrapping
CHOICE OF:
PACIFIC STRIPED BASS
praline of smoked chiles, radish, plantain, spruce, brown butter
or
21-DAY AGED DUCK BREAST
smoked beets, roasted cacao, duck caramel
or
GRASS-FED WAGYU
grilled lettuce, mezcal-poached prunes, tamarind, labne
FROZEN CANDY CAP
tiger nut mousse, roasted pecan paste, crispy sunchoke, aged rum
RARE / SEASONAL
SANTA BARBARA SEA URCHIN
warm caramelized plantain dumplings, creme fraiche, sudachi aji amarillo
GRILLED SOURDOUGH FLATBREAD
jam of roasted corn truffle and smoked chiles, jungle peanuts, wild herbs
WILD KING CRAB RICE
dressed with roasted chicken drippings, heirloom brown rice crisped in black clay, biodynamic egg yok, crispy chicken skin
BLACK WINTER TRUFFLES
roasted futsu squash, black truffle crust, smoked cheese, koji
(sample menu)
BRUNCH
SANGRE DE FRUTA
local organic and biodynamic fruits, palo santo oil, whipped young coconut
or
GRILLED PERSIMMON
burnt onion dressing, fresh cheese, aged artisanal country ham, soft lettuce for wrapping
ANCIENT PORRIDGE BREAD
heirloom bananas, caramelized plantain butter, savory paste of fragrant herbs and heirloom pistachios
CHOICE OF:
EMBER-ROASTED AVOCADO PIE
flaky einkorn pastry crust, savory nettle-egg filling, wild jungle peanuts, grilled lettuces, smoked rhubarb
or
BIODYNAMIC ARUCANA EGGS
cooked in a black clay pot with a praline of smoked chiles, yellowfoot mushrooms, wild herbs
or
CARAMELIZED HEARTH CAKE
cooked over the fire with wild birch sap, cloud forest cardamom, wild forest berries
or
SMOKED WAGYU BEEF RIB WRAP
grilled cucumber, salted yogurt, green peppercorn paste, tamarind
PASTRY
CINNAMOMUM
heirloom cinnamon bark, barhi date toffee, bergamot rind, young coconut cream
CUSTARD FILLED SQUASH BLOSSSOMS
crispy amaranth batter scented with aged rum, warm tonka bean custard, woodruff
SUPPLEMENTS
GRILLED OYSTERS
flaming beef fat, spiced tomato compote, oregano succulent
SUGAR SNAP PEAS COOKED OVER HOT STONES
green chickpeas, hemp seed, bergamot, sizzling pork fat
CARAMELIZED PLANTAIN DUMPLING
smoked trout roe, cultured cream, aji amarillo, buddha’s hand
CRUDO OF KINGFISH
coal-kissed, charred heirloom pineapple, burnt habanero
CARROT-FED BEEF TARTARE
pickled yellowfoot mushrooms, burnt onion, crunchy seeds
SINE QUA NON
ASTERIX POTATOES
smoked dates, caramelized shallots, brown butter-horseradish
ACORN-FED SMOKED BACON
finished over the grill, glazed with fragrant guava juice and spruce needles
(sample menu)