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Tasting Menu

March 2025

Tartelette

Pargo Salad, Chintextle, Roe

Takoyaki

Sawara, Caramelized Shallot, Myoga

Tartar

Egg Yolk Fudge, Sunchoke

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Kampachi Ceviche

Kosho, Daikon, Leche de Tigre

Scallop

Sunchoke Ragu, Truffle, Mole Verde, Dill

Agnolotti

Koginut Squash, Délice de B, Minus 8 Vinegar

Striped Bass

Pilpil, Nixtamalized Squash, Summer Tomato

Aged Duck

Morel, Quince, Ancho Chile, Foie Gras

Pain au Lait

Agave, St Brigid’s Butter

Veal

Black Garlic, Poblano Chile, Meyer Lemon, Oca

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Paleta

Ohme Carrot, Yuzu Cremeux

Basque Cheesecake

Rhubarb, Almond, Sake Kasu

Petit Fours

$195

A la Carte

Appetizers

Oysters

Granny Smith Apple, Jalepeño, Lime

28 - 56

Hokkaido Scallop

Brown Butter, Shoyu, New Potato, Marigold, Trout Roe

Blue Fin Tuna Carpaccio

Salt Baked Celeriac, Umami Mayo, Black Truffle, Sourdough

Kampachi Ceviche

Winter Citrus Aguachile, Poblano, Fresno Chile Kosho, Kohlrabi

Beef Tartare

Jimmy Nardelo Pepper Conserva, Kosho Bagna Cauda, Sourdough

Baby Gem

Black Garlic “Caesar”, Le Clos-des-Roches, Anchovy

Pain au Lait

St Brigid’s Butter, Agave

A la carte

Mid-Course

Foie Gras Terrine

Quince, Ancho, Hazelnut, Endive, Brioche

Agnolotti

Koginut Squash, Délice de Bourgogne,
Concord Grape, Pepitas, Truffle

Koshihikari Rice

Lobster, Grilled Squid, Ajo Blanco

Nixtamal Quesadilla

Smoked Maitake Mushroom, Al Pastor, Salsa Roja

Roasted Beets

Mole Rosa, Pine Nuts, Smoked Crème Fraîche, Orange

Duck Confit Momos

Pozole Consommé, Watercress, Guajillo Chile

A la carte

Main Course

Arctic Char

Brioche Crust, Poblano Crema, Wilted Greens, Dill

Canadian Prime Striploin – 7.5oz

Sunchoke, Grilled Escarole, Sweet Onion, Demi Glace

Iberico Pork Chop

Buttered Beans, Pomelo Salad, Mint, Lemongrass

Lamb Saddle

Atlas Carrots, Mole Verde, Merguez Sausage, Labneh

SRF Wagyu Zabuton – 8oz

Sonora Flour Tortillas, Bone Marrow Salsa, Grilled Onion, Condiments

A la carte

Desserts

Fromage

Selection of 3 Cheeses, Honeycomb

Banana & Buckwheat

Milk Chocolate Cake, Banana Ice Cream,
Buckwheat, Mascarpone Mousse

“Basque cheesecake”

Rhubarb, Sake Kasu, Almond, Caramelized White Chocolate

Petit Gateau

Tres Leches Cake, Tonka Bean Mousse,
Seabuckthorn Sherbert

Lunch

2 Courses – $75

APPETIZERS

Beef Tartar

Smoked Jalapeno Tonnato, Preserved Garlic, Sourdough

Ceviche

Kampachi, Leche de Tigre, Crème Fraiche, Melon

Poached Hokkaido Scallop

Brown Butter, Shoyu, Trout Roe, New Potato

Niçoise Salad

Confit Tuna, Potato, Olives, Hard Boiled Egg, Sherry Vinaigrette

Leeks Vinaigrette

Sourdough, Leeks, Hazelnuts, Burrata

Foie Gras Terrine

Mushroom Vinaigrette. Crème Fraiche. Marsala. Brioche + 12

Striped Bass

Mushroom Consommé, Guajillo Chile, Yolk

MAINS

Agnolotti

Koginut Squash, Délice de Bougogne, Black Truffle

Wild Halibut

Koshihikari Rice, Dragon Kale, Apple, Cauliflower

Prime Beef Striploin

Wild Mushroom, Broccoli, Smooth Pomme, Jus

Aged Duck

½ Breast + Leg, Habanada, Atlas Carrots, Apricots, Jus + 20

Wagyu Zabuton

Scorched Kale, Smooth Pomme, Jus + 45

Bucatini

Beef Cheek Ragu, Parsley, Mimolette

Omelette

Crab and Lobster, Sauce Americane, Chives, Add Caviar + 25