Sepia

Slices of Japanese scallop and Maine sea urchin glazed in black vinegar syrup sit atop Koshihikari rice.

Garnished with a salad of nori, snow peas, pea tendrils, cilantro, genmai (crispy rice), sesame seeds, and smoked trout roe.

Finished with a warm, clarified consommé inspired by kimchi stew.

Hokkaido scallop & sea urchin. The flavors of bibimbap, in broth form.

A deep dive into chocolate.

Opening snacks featured on our tasting menu.

Croque Madame Donut: A savory “corn dog” filled with gouda béchamel and egg yolk curd, lady Edison ham, and finished with sherry gel and black truffle.

Smoked Sablefish Cannoli: A potato cannoli shell filled with “chips and dip” flavors, trout roe, and dill vinegar.

Poached Oyster: Lightly poached in a pickled ramp ponzu with cultured butter sauce.

Foie Gras Cone: Malted foie with apple cider caramel in a yeasted sugar cone.

Beef Carpaccio Tartlet: Caramelized onion crust, pastrami-cured beef, and caramelized onion mayo.

A fan-favorite, with a slightly new treatment.

Osetra caviar, citrus-cured fluke tartare, and grilled spinach with a tableside pour of shiro dashi beurre blanc.

Black truffle toast.

Coddled egg yolk that rests in the center of lightly toasted brioche, glazed with sweet truffle jam, délice de bourgogne, fermented garlic scapes and a consommé of black truffle and celery.