Hen Rillette cold dish. elderberry, stambler’s rye
Pheasant in the style of alain chapel
Arctic Cod seaweed, onions
Santa Barbara Uni cold dish. almond milk, wild guava
Akaushi Beef pistachio, mustard juice
Trout Roe cold dish. peas, lemon curd
Biodynamic Leeks cold dish. yuzu, buttermilk
Sweet Potatoes smoked tofu, tamarind
Chicken Dumplings caramelized sugar, confitures
Wild Yellowfin Tuna cold dish. roasted kale oil, quince
Foraged Mushrooms brown butter, balsam fir
Pork Cheeks red currant, arctic rose
New England Scallops cooked over hot river stones
Imperial Wagyu Beef Brisket braised for 36 hours with palm sugar and fish sauce
Heritage Pork Belly glazed with roasted rice syrup
Six Course Menu Tasting $65, Beverage Pairing $35.
Wild Brook Trout Roe buried beneath a savory lemon custard, sunflower seed granola, raw snap peas and an ice made from their shells, extra virgin sunflower seed oil, frozen yogurt powder, dried meringue made from lemon thyme, tender pea vines, baby onion bulbs brined in vinegar.
A Custard Of Fresh Cream surrounded by young anthocyanin roots, and stalks, roasted walnut marzipan, dried cabbage, sour rhubarb juice infused with fragrant verbena.
Dungeness Crab From The Oregon Coast seasoned with butter infused with its shell and liver, soft biodynamic egg yolk, charred lettuce, a buttery porridge made from salicornia and lovage, pickled velvet pioppini mushrooms, sunchokes and their crispy skins, spicy leaves.
Young Potatoes gently poached in a cream of cultured sweet butter and yeast, crisp rice dumplings, wild grasses, flowers, and succulents foraged from the malibu coast, an aromatic sauce of raw wheatgrass and chive juice.