2 dishes
Wood-fired pineapple, lime vinaigrette, aji amarillo, coconut milk, serrano, and herb oil
Ask whether the rockfish is the plant-based version.
Little gem, heirloom tomato, watermelon radish, wood fired olive, almond, champagne vinaigrette
Ask what is in the little gem, everything else on the list is a plant.
16 dishes
Caracara orange, pickled serrano, passion fruit dashi, sundachi, sesame oil
Kombu cured king salmon, cucumber buttermilk emulsion, fresh horseradish, dill
Umeboshi vinaigrette foam, shiso oil, watermelon radish, shio koji, seaweed
Gochujang butter, fermented umami cream, gochujang-tahini, and togarashi breadcrumbs
Tahini miso, brown butter pine nuts, almond, mustard seed vinaigrette, and fresh dill
Crispy potato, savory koji tare glaze, salsa macha, tomato kimchi, and fresh garden herbs
Dry aged 7 days, celery root puree, pickled radish, fresh grated wasabi
Dry aged black cod, black koji tare, pickled green tomato, wasabi buttermilk emulsion
Preserved lemon, dill, garlic, umami rich shio koji glaze, macadamia/roasted red pepper sauce
Dry Aged Blue Fin Tuna, charred scallion shio koji emulsion
Assorted daily special dry aged fish crudo
Seawolf bakery sourdough, served with shoyu koji butter
Hearth-kissed and served with herb butter, basil aioli, ginger-apple marmalade, and grilled sourdough
Lemon-pistachio ricotta enhanced with shio koji, dried tart cherry, vanilla, and premium olive oil, served with grilled sourdough
House-made ricotta, EVOO
Smoked garlic aioli
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