MENUS
TASTING MENU
CRUDO OF WILD PACIFIC MOON FISH
red maradol papaya, smoked oil, tomato seeds, asin tibuok
SUN GOLD TOMATOES
smoked almond cream, boiled peanuts, grilled shelling beans, squash compote, gooseberries
“RISOTTO” OF JOB’S TEARS
caramelized lettuce, aged sheep’s milk cheese, macambo beans, serrano chili
—CHOICE OF—
PACIFIC STRIPED BASS
nightshade, hoja santa, smoked tomato tea
or
DAY AGED DUCK
coal-roasted sweet onion, blackberries, brown butter, spruce
or
PRIME BEEF RIBEYE
runner beans, smoked rhubarb sambal, tamarind
high desert prime beef $35
grass-fed wagyu beef $60
FROZEN SWEET CORN MOUSSE
hearth-roasted pineapple, hazelnut praline, tonka bean cream, mezcal caramel
RARE / SEASONAL
FLAME-SEARED OYSTERS
flaming beef fat, smoked tomato compote, allspice
16
DRY-AGED BEEF TARTARE
emulsion of smoked bone marrow, pickled yellowfoot mushrooms, vinaigrette of toasted seeds and dried chiles, grilled cinnamon bark
16
DEEP SEA SCARLET PRAWN
served over hot stones served with a tempura of the prawn bodies, smoked prawn shell-infused butter, spicy green peppercorn paste, coconut flatbread for wrapping
35
BURNT MURASAKI YAM
smoked trout roe, sauce of grass-fed butter and yeast, cucumber, grilled hazelnuts
20
BLACK TRUFFLE RICE
heirloom indica rice crisped in black clay with a light glaze of sea lettuce, plantain, araucana egg yolk, freshly-shaved Australian black winter truffles
35
WINE PAIRING
curated wines to seamlessly complement tonight’s menu
75
JUICE PAIRING
inventive juice blends and infusions to complement tonight’s menu
45
sample menu
CHEF’S OMAKASE
arava melon, melon seed milk, habanero
sungold tomato, smoked almond cream
pacific oyster, flaming beef fat
wild moonfish, asin tibuok
deep sea sweet crab, chicken fat emulsion
striped bass, sorrel
burnt yam, smoked trout roe
tartare of grass-fed wagyu beef
dry-aged duck, blackberry
ribeye of grass-fed wagyu beef
squash blossom filled with warm custard
frozen sweet corn, hearth-roasted pineapple
ancient fig leaf cake
grilled mamey and mayan sea salt
sample menu
MULTI-COURSE BRUNCH
—CHOICE OF—
SANGRE DE FRUTA
organic red maradol papaya, palo santo, young coconut cream, huacatay
or
EMBERED CHERRIES
burnt onion dressing, whipped fresh cheese, benton’s ham, soft chicory leaves
or
ANCIENT PORRIDGE BREAD
caramelized plantain butter with banana skin honey & savory herb paste with heirloom pistachios
or
SPIRAL CINNAMON BEIGNET
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, wild herbs
add grass-fed wagyu beef ribeye
or
GOLDEN HINAIDORI EGGS
gently-poached and dressed in spiced brown butter, smoked tomato jam, green chickpeas, young spring herbs
or
COAL-ROASTED AVOCADO
flaky einkorn pastry crust, soft cheese curds, grilled lettuces, wild jungle peanuts, vinaigrette of smoked rhubarb and toasted chiles
or
SMOKED WAGYU BRISKET
grilled cucumber, spicy green peppercorn paste, heirloom sesame cream, tamarind, soft lettuce for wrapping 25pp
SUPPLEMENT
freshly-shaved italian black summer truffles 14pp
FOR THE TABLE
FLAME-SEARED OYSTERS
flaming dry-aged beef fat, spiced tomato compote, allspice
DEEP SEA SCARLET PRAWN
seared over hot stones served with a tempura of the prawn bodies, smoked prawn shell-infused butter, burnt wheat-coconut milk flatbreads
CARAMELIZED PLANTAIN DUMPLINGS
whipped creme fraiche, mandarin rind, aji amarillo
topped with choice of:
smoked trout roe 22
kaluga caviar 38
CRISPY SQUASH BLOSSOMS
lightly coated with a batter of aged rum, filled with warm tonka bean custard, lime, woodruff (3 pcs)
CARAMELIZED HEARTH CAKE
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
SALT-ROASTED POTATOES
caramelized shallots, smoked dates, warm horseradish emulsion
SMOKED BACON STEAK
caramelized over the grill, glazed with guava juice and spruce needles
sample menu
