TASTING MENU

Offered Wednesday - Sunday

5:00 PM - 9:00 PM

12-Course Tasting Menu
By Executive Chef Buddha Lo

SPRING TASTING MENU

  • King Salmon, Crème Cru, Kaluga Hybrid Caviar
  • Lobster, English Peas, Trout Roe
  • Leek, Black Truffle, 18-Month Comté
  • Young Potatoes, Smoked Sturgeon, Osetra Caviar
  • Foie Gras, Shallots, Brioche
  • Bluefin Tuna, Blood Orange, Watermelon Radish
  • Scallop, Morel, White Asparagus
  • Dry Aged Duck, Rhubarb, Alsace Bacon
  • Lamb En Croute, Artichoke, Green Asparagus
  • Apricot, Sheep’s Milk Yogurt, Magnolia Honey
  • Oishii Koyo Berry, White Chocolate, Pine
  • Petits Fours

  • MENU
  • Tasting Menu: $265
  • Chef’s Table Menu (Private Dining): $265
  • SUPPLEMENTS
  • Truffle Supplement: $90
  • Caviar Supplement: $120
  • Caviar and Truffle Supplement: $195
  • BEVERAGES
  • Standard Wine Pairing: $200
  • Premium Wine Pairing: $450
  • Non-Alcoholic Beverage Pairing: $95

Please note, dietary restrictions are taken seriously, and unfortunately, we are unable to accommodate the following dietary preferences for this special menu: dairy-free, vegetarian, vegan, no-sesame, no-soy, no-seafood.

 

Please note, all members of the party must participate in our tasting menu ($265/pp)