MENUS
TASTING MENU
STONINGTON SCALLOP
hearth-roasted pineapple, longaniza oil, habanero ash
BURNT YAM
yeast butter emulsion, smoked trout roe, red maradol papaya, grilled hazelnuts
SPRING PEAS
grilled over the embers, smoked almond cream, boiled peanuts, candied morita chile
CHOICE OF:
WILD PACIFIC HALIBUT
mustard leaf, turnips, heirloom bananas, praline of smoked chiles, spruce
or
21-DAY AGED DUCK BREAST
smoked beets, roasted cacao, grilled chicory leaf, duck caramel
or
GRASS-FED WAGYU
grilled asparagus beans, charred cucumber, heirloom sesame cream, tamarind
WHOLE MANDARIN SORBET
tiger nut mousse, young coconut, woodruff-almond pastry, parsnip milk
RARE / SEASONAL
FLAME-SEARED OYSTERS
flaming beef fat, smoked tomato compote, allspice
CARROT-FED BEEF TARTARE
emulsion of smoked bone marrow, pickled yellowfoot mushrooms, vinaigrette of toasted seeds and dried chiles, grilled cinnamon bark
PACIFIC PRAWN COOKED OVER HOT STONES
served with spicy green peppercorn paste, soft lettuce for wrapping, and an aromatic coconut butter infused with smoked prawn heads
HEIRLOOM BROWN RICE
crisped in black clay with a light glaze of sea lettuce, organic egg yolk, charred onion
topped with a choice of:
caramelized lobster
himalayan morels
WINE PAIRING
curated wines to seamlessly complement tonight’s menu
JUICE PAIRING
inventive juice blends and infusions to complement tonight’s menu
sample menu
BRUNCH
CHOICE OF:
ORGANIC RED PAPAYA
young coconut cream, palo santo, huacatay
or
EMBERED CHERRIES
whipped fresh cheese, benton’s ham, burnt onion dressing, soft lettuces for wrapping
or
ANCIENT PORRIDGE BREAD
caramelized plantain butter with banana skin honey & savory herb paste with heirloom pistachios
or
WARM CINNAMON SPIRAL
whipped apricot seed cream, date toffee, celestun sea salt
CHOICE OF:
BIODYNAMIC ARAUCANA EGGS
cooked in an ancient clay pan with grilled blue oyster mushrooms, charred onion, and a sauce of smoked chiles and roasted hazelnuts
add fresh italian black summer truffles
or
GOLDEN HINAIDORI EGGS
gently-poached and dressed in spiced brown butter, smoked tomato jam, green chickpeas, young spring herbs, lime
or
COAL-ROASTED AVOCADO
flaky einkorn pastry crust, fresh cheese, young lettuces, wild jungle peanuts, vinaigrette of smoked rhubarb and toasted chiles
or
GRILLED WAGYU BEEF RIB
heirloom sesame cream, marinated cucumber, spicy green peppercorn paste, tamarind, soft lettuces for wrapping
FOR THE TABLE
FLAME-SEARED OYSTERS
flaming dry-aged beef fat, spiced tomato, allspice
CARAMELIZED PLANTAIN DUMPLING
whipped creme fraiche, mandarin rind, aji amarillo
topped with choice of:
smoked trout roe
kaluga caviar
CRISPY SQUASH BLOSSOMS
lightly coated with a batter of aged rum, filled with warm tonka bean custard, lime, woodruff
GRILLED HEARTH PANCAKE
finished over the fire with a crisp layer of caramelized birch sap, served with whipped brown butter infused with cloud forest cardamom, preserved forest berries
ASTERIX POTATOES
caramelized shallots, smoked dates, warm horseradish emulsion
SMOKED BACON STEAK
quince juice glaze, spruce
sample menu
