woman holding black bowl containing tomatoes and flowers

MENUS

BEVERAGE

NATIVE

EROSUS
fresh sugar cane juice, jicama, pineapple, ginger, lemongrass-infused pisco, pox

COMOSUS
kiwi, verbena, pineapple, yuzu, destillado de pulque, mezcal

DESERT MANGO
crushed mango nectar, osmanthus flower, lime, aji amarillo, pisco, aged rum

GALIUM
grilled concord grape, single-malt scotch, ancestral corn whiskey, sherry, candycap, woodruff

SPIRITUELLE
gin, sparkling chenin blanc, kiwi, aloe, lemon thyme, douglas fir

TIMELESS

PALOMA MILK PUNCH
tequila, ancho chile, grapefruit, hoja santa, clarified coconut, lime

AMAZONIA GIN & TONIC
wild amazon gin, cinchona bark, granadilla

CLOUD FOREST MARGARITA
grilled papaya juice, aged tequila, clarin le rocher, allspice, sea buckthorn, lime

FIG LEAF MARTINI
a stirred blend of ancestral pox, gin, aquavit, fig leaf-infused vermouth

ANCIENT OLD FASHIONED
whiskey, aged rum, ancient purple corn, dark spices, lime, sacred pepper leaf

WINE

RED BLEND
Mateus Nicolau de Almeida 2021 Trans Doura Express Cima Corgo

DRY RIESLING
Tegernseerhof 2021 Smaragd Wachau

PINOT GRIGIO
Elena Walch 2022 Alto Adige

BRUT CHAMPAGNE
Charles le Bel NV ‘Inspiration 1818’ Mareuil-sur-Ay

SANGIOVESE
Fattoria Lavacchio 2019 ‘Cedro’ Chianti Rufina

full wine list available upon request

LOUNGE

FIRE-ROASTED PEANUTS
volcanic salt, urfa chili

COS LETTUCE
grilled lettuce cream, pistachio

EMBERED PERSIMMON
charred onion, whipped quark, soft lettuce

CARAMELIZED PLANTAIN FRITTER
heirloom corn, aji amarillo, creme fraiche
*supplement add santa barbara uni

GRILLED OYSTERS
flaming beef fat, spiced tomato

SCALLOP “NIGIRI”
hearth-roasted pineapple, mezcal

DRY-AGED BEEF TARTARE
smoked marrow emulsion, puffed cassava

GRILLED AVOCADO & CAVIAR
queen kaluga caviar, shaved lardo

GRILLED LOBSTER SKEWER
caramelized guava, habanero

GRILLED SWEET POTATO FLATBREAD

naturally fermented with heirloomwheat

–ADDITIONS–

CARAMELIZED PLANTAIN BUTTER
smoked banana skin honey

GRILLED BONE MARROW
jungle peanuts, rhubarb sambal

WHITE TRUFFLE HEARTH CAKE

caramelized shallot hearth cake, fresh cheese, roasted plantain, freshly grated white truffle from Albe

AGED DAIRY COW

wild pepper, tamarind, grilled cucumber

GRILLED MAITAKE MUSHROOM RICE

claypot heirloom brown rice, crispy chicken skin, lime, chili

sample menu

TASTING MENU

WEATHERVANE SCALLOP
heirloom banana, macadamia nut milk, roasted kombu, asin tibuok

 

SMOKED PUMPKIN
almond milk, grilled peanuts, dates, aji amarillo

 

“RISOTTO” OF JOB’S TEARS
caramelized lettuce, aged sheep’s milk cheese, macambo beans, serrano chili

CHOICE OF

 

PACIFIC STRIPED BASS
habanero sourdough crust, beech mushrooms, sacred pepper leaf

or

ACORN-FED PORK
coal-roasted sweet onion, forest berries, brown butter, spruce

or

PRIME BEEF RIBEYE
caramelized chicory, beef fat labne, tamarind

supplement – high desert prime beef $35
supplement – grass-fed wagyu beef $60

RIO ACARA WILD CACAO
amazon cacao “cake”, brazil nuts, cucumber cream, jungle peanuts

RARE / SEASONAL

FLAME-SEARED OYSTERS
flaming beef fat, smoked tomato compote, allspice

 

DRY-AGED BEEF TARTARE
emulsion of smoked bone marrow, pickled yellowfoot mushrooms, vinaigrette of toasted seeds and dried chiles, grilled cinnamon bark

 

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

 

BURNT MURASAKI YAM
smoked trout roe, sauce of grass-fed butter and yeast, cucumber, grilled hazelnuts

 

WHITE TRUFFLE HEARTH CAKE
caramelized shallot hearth cake, fresh cheese, roasted plantain, freshly grated white truffles from Alba

 

WINE PAIRING
curated wines to seamlessly complement tonight’s menu

 

JUICE PAIRING
inventive juice blends and infusions to complement tonight’s menu

 

sample menu

CHEF’S OMAKASE

arava melon, melon seed milk, habanero

 

embered persimmon, fresh cheese

 

eastern oyster, flaming beef fat

 

weathervane scallop, heart-roasted pineapple

 

striped bass, sorrel

 

burnt yam, smoked trout roe

 

tartare of grass-fed wagyu beef

 

acorn-fed pork, forest berries

 

ribeye of grass-fed wagyu beef

 

squash blossom filled with warm custard

 

hachiya persimmon, mezcal caramel

 

golden raspberry, sweet potato

 

red papaya, meringue

 

sample menu

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