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)

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)