STARTERS

• Puree of Kabocha Squash Soup
• 9
• Brioche : Smoked Ginger Cream : Scallion Pistou
• Grilled Sonoma Foie Gras
• 18
• Black Beauty Grapes : Brentwood Corn : Soy Caramel
• Salad of Marinated Eggplant
• 9
• Katsuo Braised Leeks : Black Sesame : Quail Egg
• Berkshire Pork Pâté
• 12
• Spiced Peanuts : Pickled Rainbow Carrots : Pan Fried Crostini
• Silken Tofu Mousse
• 8
• Toasted Nori and Wasabi Furikake : Ginger Jus
• Tataki of Hawaiian Albacore
• 12
• Japanese Cucumber : Kabayaki Glaze : Umeboshi
• Steamed Manila Clams
• 11
• Smoked Bacon : Serrano Chili and Sake Jus

MAIN COURSE

• Togarashi Honey Glazed Duck Breast
• 27
• Caramelized Asian Pear : Tokyo Turnips : Roasted Rice Polenta
• Handmade Egg Noodles
• 17
• Brown Buttered Cauliflower : Swiss Chard : Hatcho Miso Ragout
• Pan Roasted Quail
• 21
• Tomato and Yellow Wax Bean Stew : Toasted Haiga Rice and Barley
• Grilled Berkshire Pork Loin
• 25
• Nabemono of Fingerling Potato and Daikon : Reisling Dashi
• Seared Local Black Cod
• 26
• Bok Choy : Shiitake Mushroom : Lap Xuong Sausage
• Broiled California White Bass
• 24
• Chardonnay Braised Cardoons and Kabocha : Soymilk Soubise
• Soy Braised Short Ribs
• 26
• Blue Lake Beans : Smoked Potato Puree : Wasabi Cream

• Executive Chef : Michael Hung