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Fresh Puglia Burrata
Creamy artisan burrata, ripe heirloom tomato carpaccio, 18-year aged Modena balsamic glaze, cold-pressed basil oil, toasted sourdough.
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Wild-Caught Squid
Tender Monterey calamari lightly dusted with semolina, charred lemon, smoked paprika, house yuzu-garlic aioli.
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Organic Baby Romaine
Crisp baby gem lettuce, sliced Hass avocado, shaved vegan parmesan, house garlic sourdough crisps, creamy vegan Caesar dressing.
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Japanese Black Cattle (Miyazaki)
Charcoal-grilled Japanese A5 Wagyu ribeye, roasted black garlic bone marrow butter, grilled asparagus, red wine truffle reduction.
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House-Extruded Egg Pasta
Fresh tagliatelle, winter black truffles, cultured French butter, 24-month aged Parmigiano Reggiano, cracked Tasmanian black pepper.
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Sustainable Wild Catch
Pan-roasted Chilean sea bass marinated in sweet white miso & mirin, ginger dashi broth, baby bok choy, crispy lotus root chips.
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Acquerello Aged Rice
Creamy aged Acquerello carnaroli rice, sautéed king oyster, chanterelle and morel mushrooms, fresh thyme, vegan aged parmesan.
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Signature Smoke Infusion
Small-batch Kentucky bourbon, aromatic bitters, demerara syrup, torched organic rosemary sprig, expressed orange peel.
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Non-Alcoholic Botanical
First-harvest Uji ceremonial matcha, fresh Japanese yuzu juice, elderflower tonic, crushed mint, sparkling spring water.
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Warm Dark Chocolate
Warm molten cake made with 70% Valrhona Guanaja chocolate, Madagascar bourbon vanilla bean gelato, roasted Sicilian pistachios.
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