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APPETIZERS

Kobe Beef Sliders

crispy shallots, aged cheddar bleu cheese, violet mustard barbeque sauce, frisee, brioche
nineteen

Daily Charcuterie Board

today’s selection of cured meats and terrines with violet mustard, pickled vegetables, and toasted baguette
eighteen

Flight of Caviar

osetra, hackleback, salmon
market

Chilled Seafood Platter

seasonal shellfish, west coast oysters, poached jumbo shrimp, cocktail sauce, sparkling wine mignonette, green goddess dressing
market

Classic Shrimp Cocktail

poached jumbo shrimp, cocktail sauce, green goddess dressing
five dollars per shrimp

Oysters on the Half Shell

chef’s selection, sparkling wine mignonette
three dollars per oyster

Potato-Crusted Crab Cake

malt aioli, salt and vinegar potato crisp, giardiniera
eighteen

Hoisin- and Cab-Braised Short Rib

vanilla-ginger sweet potatoes, walnuts, edamame, brûléed bay scallops, amaranth
fifteen

Mushroom “Toast”

seasonal mushrooms, crispy risotto cake, gruyère mousse, black truffles, quail egg
fifteen

Himalayan Salt-Seared Tartare

Wagyu with smoked aioli, pickled mushrooms, french breakfast radish, potato gaufrettes
Lamb with black quinoa tabbouleh, sourdough tartine, harissa
Tuna with mustard wasabi vinaigrette, avocado, togarashi rice puff
fifteen

SALADS and SOUP

Caesar Salad

baby hearts of romaine, parmigiano-reggiano cheese, polenta croutons, caesar dressing
eleven

Lobster Wedge

baby iceberg, tarragon aioli, sweet pea tomatoes, lobster crackers, cucumber maytag dressing
eighteen

Beet Salad

baby kale, roasted beets, toasted almonds, citrus cherry aigre-doux, crème fraiche
twelve

Scallop Noodle Ramen

scallop, quinoa ramen noodles, roasted mushrooms, radish, scallions, nori, XO broth
twelve

Kabocha Squash Soup

Pepita granola, crème fraîche panna cotta, miso toast
eleven

ENTRÉES

Niman Ranch Filet Mignon

9-oz filet from Niman Ranch, a producer of all natural, humanely-raised beef, with Robuchon potatoes, lemon herb butter, grilled asparagus salad, red wine demi, mushroom powder
forty-nine

Roasted Chicken

gruyère gnocchi, earl gray jus, heirloom carrots, baby mustard greens, fermented lemon aigre-doux
twenty-three

Duck, Duck, Goose

Barbecued Duck with cabbage puree, fennel kraut
Duck Fat-Fried Chicken with sesame honey purée, waffle purée, pickles, compressed watermelon
Foie Gras Dumpling with kuri squash, spicy peanuts, fig jus, amaranth
twenty-eight

Maine Lobster Chitarra Pasta

Maine lobster tail, house-made saffron chitarra pasta, lobster essence, uni bottarga, baby swiss chard, blistered tomatoes
twenty-nine

Atlantic Salmon via Southwest

salsa verde, polenta, cumin crema, avocado, black turtle beans, pepitas, cilantro
twenty-eight

Iridescence Bento Box

Crispy Tuna with piquillo pepper piperade, wasabi pea purée, rice cake
Tempura Shrimp with house-made giardiniera, yuzu sake emulsion
Seared Sea Bass with coconut broth, watercress, radicchio, carrots
thirty-nine

Colorado Lamb Chops

bacon-infused lyonnaise potatoes, rosemary mustard jus
fifty-nine

Smoked Veal Chop

14 oz provimi veal chop, brown butter haricots vert almandine, potato purée, hunter’s sauce
seventy-five

Vegetarian Special of the Day

chef’s inspiration
market price

Prime Ribeye

24 oz 21-day dry-aged prime bone-in ribeye, creamed spinach, roasted garlic aioli, sweet onion jus
seventy-five

New York Strip

12 oz 28-day prime strip steak, served three ways:
Detroit – house-made worcestershire sauce, bone marrow croquette, pickled red onion
Oscar - crab cake, brown butter béarnaise
Classic - Robuchon potatoes, grilled asparagus, red wine mustard
fifty-nine

Chateaubriand

16 oz grilled Niman Ranch filet, melted leeks, lobster potato cannoli, rossini sauce
ninety-five

Surf, Surf, and Surf

Maine lobster, king crab legs, black tiger shrimp, fingerling potatoes, chili garlic buerre blanc
market

SIDES

Fingerling potatoes

six

Robuchon potatoes

six

Grilled asparagus

six

Charred broccolini

five

Wild mushrooms

nine

Haricots vert

almonds, brown butter
five

South African lobster tail

market

FINISHING TOUCH

Crème fraîche cream, apricot soup, strawberry sorbet

ten

Ricotta almond tart, brandied cherry ice cream

ten

Strawberry mousse, angel food cake, strawberry cheesecake ice cream

ten

Hazelnut cake, gianduja cream, citrus glaze

ten

Baileys mousse, chocolate custard, cappuccino crunch ice cream

ten

Peanut butter mousse, milk chocolate ganache bar, roasted peanuts, caramel

thirteen
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