Dinner Menu

cold appetizers

HAMACHI SHOTS *

ponzu, avocado, ginger, jalapeño 42

TODAY’S OYSTERS *

half dozen 30 or dozen 58

TUNA TARTARE *

saffron rice, seaweed, avocado, yuzu ponzu 27

siberian osetra caviar supplement 55

CAVIAR 1 OZ. SIBERIAN OSETRA *

wasabi creme fraiche, egg, buckwheat blini 235

BEEF TATAKI *

edamame, onion, tofu, pickles, mustard vinaigrette 28

hot appetizers

LOBSTER ROCKS

almond purée, truffle, mitsuba 32

POPCORN CRAB

yuzu aioli, kale, garlic butter 31

GRILLED OCTOPUS

cranberry beans, tomatoes, arugula, olive, lemon 30

UNI SEA URCHIN

champagne beurre blanc, oven dried tomato, chives, brioche bread 72

THE SEA’S FRIED CLAM CHOWDER

fingerling potatoes, bacon, carrot, celery 25

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

tasting

195 per person (maximum of 6 guests)
wine pairings 95 per person
full table participation, before 8pm

JAPANESE YELLOW TAIL SASHIMI*

sea urchin, radish, yuzu

Osetra Caviar supplement 55

Riesling, Weingut Keller, Trocken, Rheingau 2020

SEARED SCALLOP* (WILD MAINE)

squash, vinegar, black truffle, lime

Verdicchio, Villa Bucci, Castelli di Jesi, Classico Riserva 2016

SEARED MERO SEA BASS (WILD HAWAII)

meyer lemon, kale, radish, paprika

Chablis, Jean Collet, Montmains 2019

GRILLED WAGYU TAJIMA*

asparagus, wild mushrooms, artichoke

Miyazaki A5 supplement 80

Cabernet Sauvignon, Shafer Vineyards, One-Point-Five, Napa Valley 2018

BANANA CREAM PUFF

chocolate, butterscotch, vanilla cream, candied pecans banana ice cream

Sémillon / Sauvignon-Blanc, Dolce, Napa Valley 2013

Executive Chef YuMin Lin

the land

WAGYU FLAT IRON*(IMPERIAL)

corn tempura, bordelaise 87

WAGYU RIBEYE*(IMPERIAL)

charred broccolini, green peppercorn sauce 95

CAB PRIME NEW YORK*

crispy polenta, parmesan, tomato compote, bordelaise 72

TAJIMA F1 STRIP (AUSTRALIA)*

butterball potato, green peppercorn sauce 155

CAB FILET MIGNON*

corn ravioli, smoked paprika, bordelaise 75

sides

HARICOT VERTS

garlic, butter 14

SEASONAL VEGETABLES

shallot, butter 14

MAC N’ CHEESE

ham, a blend of eight cheeses 14

WILD MUSHROOMS

chives, garlic 15

TRUFFLE FRIES

parmesan, truffle aioli 15

SHISHITO PEPPERS

balsamic vinegar, bonito flakes 14

LOBSTER FRIED RICE

the sea entrée

SEARED SCALLOPS TWO-WAY (JAPAN) *

peas, tomatoes, potato purée, aged vinegar 59

MISO BLACK COD (WILD MONTEREY)

lobster soboro, bell pepper, rice cake, kale 58

GRILLED LOBSTER (WILD MAINE)

edamame, shimeji mushroom, squash, parsnip purée 82

SEAFOOD PAELLA (WILD SPAIN)

cuttlefish, wild gulf shrimp, chorizo, artichoke 59

GRILLED CATCH OF THE SEA

caramelized cauliflower, chimichurri, lemon 57

SEARED MERO (WILD HAWAIIAN) *

meyer lemon, grapes, brussel sprouts, aged vinegar 68

JOHN DORY (WILD NEW ZEALAND)

saffron risotto, trumpet mushrooms, truffle, yuzu 68

fullblood Japanese wagyu

4 oz increments / cut to order / served with king oyster mushrooms, carrots, bordelaise

北海道 *HOKKAIDO, JAPAN A5

privately farmed in below freezing temperatures 45/oz.

宮崎 *MIYAZAKI, JAPAN A5

warm climate / ideal for raising cattle 40/oz.

market feature

WAGYU TRIO (JAPAN, AUSTRALIA, USA)

trio of salts, trio of sauces 240

WINTER BLACK TRUFFLE

choice of pasta, risotto or egg AQ

Bar Menu

Hand-crafted Cocktails

Hot Buttered Old Fashion

Toki Japanese Whiskey, orange juice, luxardo cherry liquor, smoked honey butter batter 18

Carrot Top

Haku Japanese Vodka, Ginger Juice, Lemon, Simple and fall spiced Carrot foam 18

Fat Guy Little Coat

Clarified Milk Punch featuring Argonaut Fat Thumb California Brandy 18

Blood in the Water

Jalismer Indian Gin, Organic Blood Orange Puree, Velvet Falernum, Lime, Simple, Burlesque Bitters 18

Kings of Old

Knob Creek Single Barrel Reserve, honey liquor, amaro, Luxardo cherry juice, cinnamon smoked glass 18

Winter Spiced Manhattan

Spiced Rum, Winter Spice Infused Sweet Vermouth, Barrel Aged Bitters 18

Beer On Tap

Bo Pils (Pilsner)

East Brothers Brew Co. 5% ABV Richmond Ca 10

Chimay White Label (Belgian Triple)

Chimay, 8.0% ABV Scourmont Abbey, Hainaut, Belgium 15

Space Cadet (Hazy IPA)

Narrative Fermentation, 8.4% ABV San Jose, CA 10

Ginger, Lemon, Hibiscus Kombucha

Strainge Beast, 7% ABV Chico Ca 11

Spirits List Available Upon Request

Non-Alcoholic Concoctions

Strawberry-Mint Jubilee

strawberry puree, fresh mint, lime, mexican sprite 12

Passion Fruit Soda

passion fruit puree, lemon, mexican sprite 12

Guava Peach Smash

guava puree, n/a peach cordial, lemon, sparkling water 12

Refreshments

San Pellegrino Soda

blood orange, grapefruit, orange 6

Soft Drinks

mexican sprite, mexican coco-cola & diet coke, cock n’ bull ginger beer, rootbeer 6

Handmade Yuzu Lemonade

Fruit Juices

cranberry, pineapple, orange, martinelli’s apple 6

Bottled Beer

Cuvee de Jacobins rouge sour

Belgium 5.5% ABV 12

Reissdorf

Kolsch Cologne, Germany 4.8% ABV 12

Scrimshaw Pilsner

North Coast Brew Co. Fort Brag, Ca 4.5% ABV 8

Allagash White – Witbier

Maine 5.1 % ABV 8

Hard Kombucha

Strainge Beast Chico, Ca 7% ABV 8

‘Hitachino Nest’ Red Rice Ale

Ibaraki, Japan – 8.0% ABV 12

Einstock Toasted Porter

Einstock BrewCo – Akureyri, Iceland – 6% ABV 10

Erdinger N/A

Germany Non-Alcoholic 7

Anderson Valley ‘Hop Ottin’ IPA

Anderson Valley, CA – 7.0% ABV 7

Dessert

Sweets

SUNSET

makrut lime crème brûlée / citrus / brown butter / crispy honey 15

MOCHI DOUGHNUTS

raspberry gel, chocolate sauce, powered sugar 15

PRETTY IN PINK

lychee panna cotta, guava gel, rose meringue, cranberry 15

BURNT ALMOND BOMBE

amaretto ice cream / toasted almonds / vanilla cream / devil’s food / espresso caramel 16

RISE N’ SHINE

mandarin soufflé, vanilla crème anglasie 20

Coffee

MONACO COFFEE

dark chocolate, almond, chrysanthemum 9

MONTE CARLO DECAF

plum, walnut, blueberry 9

ROUGE ESSPRESSO

raspberry, caramel, cacao 9

CAPPUCCINO

espresso, microfoam milk 12

LATTE

espresso, microfoam milk 12

HONEY LATTE

espresso, honey, microfoam milk 12

NUTELLA LATTE

espresso, nutella, microfoam milk 12

MOCHA

espresso, chocolate, microfoam milk 12

Tea

VIRGIN SILVER BUDS

(white tea) wild honey, amaretto, plum 14

STRAIGHT LEAF JASMINE

(green tea) lush, honeysuckle, floral 10

SPRING JADE

(green tea) creamy, honeydew, lilac 8

GENMAICHA

(green tea) toasted brown rice, nutty, delicate 8

BERGAMOT BLACK

(earl gray) sour orange , robust, fragrant 7

HEIRLOOM PU’ER

(black tea) rich, carmel, earthy 9

NILE VALLEY CHAMOMILE

(non-caffeinated) apple, melon, soothing 6

PACIFIC PEPPERMINT

(non-caffeinated) vibrant, cooling, refreshing 6

Dessert Wine

ICEWINE & LATE HARVEST

Inniskillin, Vidal, Icewine, Niagara

Dolce, Late Harvest, Napa Valley

Demeter Zoltán, late Harvest Tokaji 2016

Patricius, Tokaji, 5 Puttonyos 2013

Château Climens, Barsac, Sauternes 2009

Château Guiraud, Sauternes 2015

Château Rieussec, Sauternes 2005

Châeau d’Yquem, Sauternes 2014

PORT

Ferreira, Dona Antonia, Reserva Branco, White Port

Croft, Reserve Tawny

Ramos Pinto, Quinta do Bom Retiro, 20 Year Tawny

Quinta do Noval, Black Port

Taylor Fladgate, Late-Bottled Vintage 2013

MADEIRA

d’Oliveiras Frasquiera, Boal 1987

d’Oliveiras Frasquiera, Malvazia 1989

After Dinner Spirits

COGNAC

Hennessy VSOP

Martell “Cordon Bleu”

Remy Martin, Louis XIII – 1 oz pour

140