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1 dish
5 dishes
A sweet finale to conclude the evening
Ask whether it contains butter, milk or egg.
Ask whether it contains dairy, egg, or an animal-based stock.
An evening designed to be remembered. A multi-course dining experience featuring the finest seasonal ingredients and signature creations, thoughtfully prepared by Chef Andrew Joo. By reservation, an experience thoughtfully prepared in advance. Chef's Tasting Menu is served for the entire table. No modifications or substitutions. Cancellations require a minimum of 24 hours' notice
Ask what is in it.
Le Jardin d'Artichaut Sauvage - Seasonal Market Greens, Yuzu Ponzu Vinaigrette, Tempura Crown Daisy, Black Sesame Soil
Ask for oil and vinegar, the house dressing is where the dairy or anchovy hides.
Farmers' market greens, white ponzu dressing
Ask for oil and vinegar, the house dressing is where the dairy or anchovy hides.
58 dishes
Crab, shrimp, eight seaweeds, house dressing
Uni Butter, Santa Barbara uni, and Uni bottarga Add Kaluga caviar for an additional
Champagne Lobster Sauce, clams, and Lobster bottarga
Seabass, oyster & cabbage - wasabi beurre blanc Add Kaluga caviar for an additional
Gnocchi, sweet corn purée, bacon, apple
Garlic wine Aju, House Phuf
New Zealand lamb, Moroccan spices
Maitake Mushroom, potato purée, wasabi
Live Shigoku Oyster (shuck to order) Moscato granité, apple, shallot, yuzu. Add Caviar
"Kaluga Imperial Caviar", Served warm with house-made potato chips & lemon crème fraîche
Tartare de Thon Rouge - avocado hummus, crispy capers, sesame oil, yuzu, kataifi crisp, Served w/ tapioca chips. Add Caviar
Crudo di Ricciola - kombu-cured yellowtail, yuzu vinaigrette, togarashi, nori powder, micro herbs & premium extra virgin olive oil. Add Caviar
Shigoku oysters, chilled lobster tail, jumbo shrimp & snow crab over crushed ice. Yuzu oyster garnish, cocktail sauce, garlic aioli & fresh lemon. Add Caviar
S de Bourgogne, French Burgundy style snails, Échiré butter, Dulse, shallot, parsley, served with crostini
24-Hour sous vide pork belly, house pickles, honey dijon vinaigrette, fresh lettuce wraps
Barcelonian Gambas al ajillo - confit garlic, shishito pepper, cherry tomato, olives, smoke paprika, served Aïoli Provençal, Chef's memory of "Camino de Santiago" 2012
Galettes de Crabe, True Maryland style Fresh jumbo lump crab, wasabi buerre blanc
Calamari Fritti, Crispy Calamari Fritti, garlic, shaved ginger, jalapeño, and Shichimi
Boulettes de Wagyu & Aubergine Tempura, Wagyu beef, veal, pork blend meatballs, fennel-potato purée & basil pesto, served with criispy tempura eggplant
Roasted lobster bisque, butter-poached Maine lobster, flaky puff pastry
Spaghetti tossed with house-seasoned mentaiko, pancetta, sweet onion, and peperoncino. Finished with roasted mentaiko, shrimp-oil pangrattato, chive, and nori.
Charred hanger steak, lightly emulsified roquefort sauce, toasted walnuts, golden raisins, cracked black pepper
Côtes courtes de boeuf Cold smoked prime beef short rib then 48 hour sous vide, House Multi Grain Pilaf, Korean Red wine galbi au jus (레드와인 갈비양녕)
Steak de à l'Umami (旨味 デンバーステーキ) 8 oz Flat iron steak, marinated in house umami tare. and whipped horseradish cream
Le Steak au Poivre - cold hanger steak, truffle fries, pink peppercorn sauce
Marocain carré d'agneau, New Zealand lamb rack marinaded with morrocan spices, Potato fennel puree, Svegetable medley, meyer lemon puree
Confit de Canard, 8-hr slow cooked whole duck leg in Duck Fat, Potato fennel puree, Sauteed vegetable medley, Blueberry orange gastrique
Entrecôte de Wagyu A5 du Japon Kagoshima A5 Wagyu(鹿児島 A5和牛), maitake mushroom fricassée, fresh wasabi
Légine australe patagonian toothfish, white wine ginger brine, roasted artichoke, wasabi-buerre blanc. Add 0.5 oz Caviar
Coquilles Modernes, U10 scallops, cheese gnocchi, sweet corn purée, bacon bites, lemon brown butter
Bouillabaissen pan seared Sea scallop, shrimp, 1/2 lobster tail, calamari, cod, clam, mussel, crispy soft shell crab, and French tomato base broth served with Fregula
(Also known as a Croffle) vanilla Bean Ice Cream, Macerated Berries, Candied Walnuts
Diplomat cream, seasonal fruits, candied walnut, vanilla crumble
Coconut and vanilla infused panna cotta, fresh berries, crispy coconut, vanilla crumble
TARTA DE QUESO - served with fresh seasonal berries, berry coulis, whipped cream, vanilla crumble, a warm memory of "Camino de Santiago" 2012
Vanilla bean custard, torched sugar crust, fresh seasonal berries
Warm bread assorted, accompanied by Roasted Dulse Butter and Maldon Sea Salt
Soupe à l'oignon - 18hr Caramelized Onion, House made Rich beef bone broth · Emmental Gratin
Vacuum-infused watermelon, mint, basil, feta, candied walnuts & aged balsamic
Salade de vinaigrette au fromage Roquefort - Prosciutto, candied walnuts & egg mimosa
Santa Barbara uni and clam in a rich uni butter sauce with housemade tuxedo pasta top with Uni Bottarga うにからすみ (karasumi)
Lobster tail with housemade tuxedo pasta in a silky champagne lobster sauce
Inspired by the chef's favorite seafood pasta from 1983 Hollywood. Fresh extruded picci, rich seafood brodo, clams, mussels, shrimp & scallops
Housemade tuxedo pasta in a light coconut rose sauce with sweet crab and crispy soft shell crab
Fresh extruded spaghetti, San Marzano tomatoes, Zucchini anchovy, olives, capers & peperoncino
Yumepirika Japanese premium rice, mushroom stock, mushroom medely, Parmigiano, truffle oil, parmesan tuile
Yumepirika Japanese premium rice, lobster stock, heirloom cherry tomatoes, 1/2 Australian lobster tail, parmesan tuile
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