OUR MENU
One Menu. One Unforgettable Experience.
Our tasting menu evolves with the seasons, featuring hyper-scratch cooking and flavors inspired by both classic and modern techniques. Every ingredient is thoughtfully sourced—often from our own garden—and crafted into dishes that are as inventive as they are delicious. Beverages are integral to the experience, and we offer two pairing choices: a mix of cocktails and wine, or a thoughtfully crafted, spirit-free option.
$275 per person, inclusive of beverage pairings.
Tax and gratuity are not included. Limited to 16 guests per evening.
Sample menu below. Menu is subject to change.
Due to the nature of our experience, substitutions are not available. Should you require accommodations, please contact us prior to booking to confirm that we are able to meet your needs.
10-Course Tasting Menu
$275 per person, inclusive of beverage pairings (exclusive of tax + gratuity).
Our menu is ever-evolving, guided by the seasons and chef’s creative inspiration. This sample reflects the style and spirit of our offerings, and is subject to change at any time.
While we are not able to accommodate vegetarians for our Thur-Sun tasting,
we offer a Weekly Vegetarian Night every Monday.
Welcome Drink
GUAVA SPRITZ
Homemade Italian Apertif, Orange Rind Stock, Verjus Blanc
Welcome Bites
HATOYAKI
55 HOUR HERITAGE CHICHARRON
DUCK RILLETTE EMPANADA
SMOKED BASS CHARCOAL TARTELETTE
LAMB TARTARE TARTELETTE
10-Course Tasting Menu
ROCK SHRIMP AND COBIA CEVICHE
Chilis, Tiger’s Milk, Peppers, Lime, Dashi, Scallop Powder, Cilantro, Popcorn, Red Corn Cracker, Aji Amarillo Crema
CHARRED OCTOPUS
Seared a la Plancha, Blood Orange Ginger Glaze, Chorizo Hash, Potato Espuma, Beet Tuile
DRY AGED BLACK COD
Cauliflower Hummus, Ramp Jelly, Tomato-Water Beurre Blanc, Zucchini Blossom
SPORK GARDEN GREEN SALAD
Shallot, Freeze-dried Lacto-Fermented Blueberries, Sweet Amazake
RYE NOODLE SEAFOOD RAMEN
Freeze-Dried Peruvian Bay Scallop & King Crab in a Pork & Chicken Broth
DREAM MOUNTAIN RANCH GOAT
Smoked, Cured & Braised, Curry, Chilies, Pineapple,Compressed Watermelon, Pickled Melon, Yogurt-Honey Foam, Savory Beignet
DUCK PIZZA
Naturally Leavened Pizza Dough, Duck Confit Cherries,
Caramelized Onions, Wine-Cap Mushrooms
DRY AGED FRESH DUCK
Dauphine Potato, Peach Squash-Miso Reduction, Roasted Carrot
GOAT CHEESE RICOTTA ICE CREAM
Guava Pate de Fruits, Blood Orange Tuille,
Apricot Gel, Aerated Milk Chocolate
UBE FLAN
Mango Chamoy, Freeze-Dried Cornbread
Crumbles, Caramel Cremeux
Beverage Pairings
Every experience includes your choice of The “One” pairing of wine & cocktails, or an equally thoughtful zero-proof pairing
The “One” Pairing
GRAHAM BECK NON-VINTAGE BRUT ROSE
VACOPOT BLOOD ORANGE SANGRIA
Spanish White Wine, Singani 63, Sherry Vermouth, Peach, Ginger, Apple, Cinnamon
SELBACH OSTER RIESLING 2022
FURIKAKE SOUR
St George Green Chili Vodka, Empirical Ayuuk, Yuki Otoko Cloudy Sake, Furakake Syrup & Acid, Ginger Bitters
COLLEFRISIO CONFRONTO VINO BIANCO 2017
EAST INDIA COCKTAIL
Pierre Ferrand Cognac, Plantation Pineapple Rum, Clairin Hatian Rum, Acid Adjusted Clarified Pineapple Gomme, Curry Tincture, Angostura Bitters
HARTFORD COURT ‘LANDS EDGE’ VINEYARDS PINOT NOIR 2022
also available:
“Zero Proof Pairing”
TOMATO MARGARITA
Toasted White Sesame, Coriander, Ginger, Savory Tomato-Water Syrup, Kaffir Lime Acid
VACOPOT BLOOD ORANGE SANGRIA
Verjus Blanc, Peach, Ginger, Apple, Cinnamon
BUTTERNUT SQUASH MISO
Brown Butter, Maple Syrup, Apple, Lemon, Yogurt
FURIKAKE SOUR
Green Chili Hydrosol, Ginger Amazake, Furikake Syrup & Acid
HIGHBALL
Lime Peel, Peppercorn, Black Garlic Honey, Peach Amazake, Carrot-Orange Soda, Cilantro Air
EAST INDIA COCKTAIL
Burnt Sugar, Vanilla Bean, Caco Nib, Lapsung Tea, Acid Adjusted Clarified Pineapple Gomme, Curry Tincture, N/A Aromatic Bitters
GIESEN RED WINE BLEND