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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

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