Chef Abigail Schmitt

Oysters with Smoked Celery Mignonette, Mussels Escabeche, Clams with Preserved Lemon

Market Crudo cured in kombu, Apple, Heirloom Tomato Dashi, Yuzu Koshō

Dungeness Crab, Passionfruit, Yellow Chile Xcatic, Charred Corn

Smoked Scallop, Umeboshi, Plums, Mustard Greens, Sesame

Smoked Tuna-Potato Croquette, Roasted Red Pepper, Fried Shallot

Fried Calamari and Spiced Chickpeas, Roasted Tomato Aioli,

Garlic Prawns, Oregano, Mint, Lemon, Olive Oil, Fleur de Sel

Market fish poached in sake beurre blanc, asparagus, sugar snap peas

Miso Marinated Tuna/Swordfish steak, roasted tamari carrots, black sesame-rye crisp

Butter-Poached Lobster, Watercress, Ginger Scallion Sofrito, Roti

Grilled Octopus, braised in orange juice, Cipollini Onion-Persimmon jam

Matcha Cheesecake, Maple-Buckwheat Brittle

Black Sesame Olive Oil Cake in Chocolate Ganache

Meyer Lemon Tart, Almond Crust, Vanilla Meringue

Bellini, creme fraiche and caviar

Fruit and Pastry Tower

Matcha chia pudding with biscotti

French Omelette (cheese, spinach, tomatoes, roasted garlic, salmon roe, capers, ham)

Spanish Tortilla, Crispy potatoes, roasted red peppers

Quiche Lorraine with spinach, lardons and Gruyère

Lox, bagels, capers, red onion, chive cream cheese

Shakshuka, sourdough

Eggs Benedict, tarragon hollandais,

Bacon, egg and cheese minis

Belgian Waffles, blackberry gastrique, whipped cream

Pannekoeken, maple-poached pears, maple powdered sugar

Blueberry pancakes, whipped butter, maple syrup

Buckwheat Crêpe, hazelnut butter, cinnamon-chili spiced hazelnuts

Oysters and Clams, Smoked Celery Mignonette, Fresh Horseradish Cocktail Sauce

Beet/Beef Tartare Umeboshi Emulsion, Watercress, Puffed Rice

Toastettas, with Whipped Butterbean and Sesame, Charred Nectarine, Olive Tapenade

Butternut Squash Dumplings, Dashi, Shallot Crisps

Bone marrow, umeboshi butter, crispy shallots

Butter Lettuce, Parmesan Crisp, Red wine Poached Egg, rose vinaigrette

Chickpea Panisse, Seasonal Mushrooms, Crispy Chicken Skin

Fennel Citrus Salad, Fresh Ricotta, Candied Pistachio, Shallot Vinaigrette

Parisian Gnocchi with honey-roasted baby carrots, fresh ricotta, herbs

Roasted Chicken with Apricot and Fresno Glaze, Pomme Puree

Wild Mushroom Risotto, Oyster Mushroom "Croutons", Cherry Tomato Medley

Braised Pork Shoulder, Roasted Apples, Heritage Potatoes, Cippolini Onions, Parsnip Puree

Butter-Poached Market Fish, Sweet Pepper Sofrito, Fennel Herb Salad, Black Garlic Sabayon

Creme Brûlée with Candied Citrus

Chocolate Hazelnut Cake With raspberries and honey mascarpone

Olive Oil Cake with Seasonal Fruits and Amaro Glaze

Pear Galette, Vanilla Ice Cream

Basque-Style Cheesecake

Tuna and Hamachi Crudo, umeboshi, stone fruit, lemon granita,

Ribbons of Vegetable Crudo, clarified tomato water, herb yuzu kosho oil

Black Sesame Chilled Asparagus, Blood Orange, Mint

Crudo Trio with Oysters, Clams and Mussel with Yuzu Koshō Mignonette, Shiso Oil, Wasabi Horseradish

Donburi, Pickled Enoki, Crispy Mushrooms, Watermelon Radish, Tea Egg

Fennel and Mandarin Salad, Shaved Almonds, Plum Blossom Vinaigrette

Chicken Karaage, yuzu kosho mayo, shaved cabbage, pickled jalapeño

Fried Mushroom Spring Roll, Chili Crisp, Tamarind

Pork Tenderloin, Black Garlic Sabayon, Fermented Fresno

Miso-soy glazed black cod, parsnip puree, sesame crisp

Steak, Umeboshi Butter, Roasted Garlic, Kabocha Fries

Grilled Baby Eggplants, Black Sesame Foam, Garlic Shallot Chili Crisp

Matcha Cheesecake, Maple-Buckwheat Brittle

Black Sesame Olive Oil Cake, Chocolate Ganache

Chocolate Lava Cake with persimmon

Tostada with caramelized mushroom and shallot marmalade, seared wild mushrooms, salsa matcha

Ceviche with shrimp, red onion, mango, avocado, lime, black lime powder

Sweet Corn salad, mango, black beans, sweet peppers, cilantro, spring onion

Guacamole, salsa matcha, chips

Pozole with chicken or vegetable, chips, crema

Tuna tostada, habanero black garlic mayo, hoja santa furikake

Roasted Sweet potato with crema and queso cotija, pipian, crispy shallots

Braised and seared pork belly, pineapple, Hoja Santa furikake

Grilled Chicken adobo with radish, avocado, salsa verde, garlic greens, tortillas or rice

Pork Carnitas, tortillas, salsa verde and rojo, lime, avocado, radish, onion, cilantro

Whole Market Fish, Poblano Pepper and Orange Sofrito, salsas, herb salad, tortillas

Chiles en Nogada (stuffed chiles), crema, pomegranate

Flan

Coconut pannacotta, mango granita

Pineapple Rum Cake

Mamey Tart with figs and Oaxaca Chocolate

Dates stuffed with tahini labneh, walnut gremolata, mint

Fresh Roti with olive tapenade and Calabrian chili emulsion

Grilled peach and fennel salad, pistachio, shallot vinaigrette

Beef/Beet Tartare, black garlic + anchovy, shaved macadamia

Smoked oyster caesar salad, parmesan, garlic croutons

Savory Galette: caramelized shallot and burrata, basil, balsamic

Caramelized Sunchokes, Chicken Liver Mousse, Plums in Black Vinegar, Hazelnuts, Tarragon

Grilled Baby Eggplants, Black Sesame Cracker, Garlic-Shallot Chili Crisp

Roasted Cauliflower Steak, Labneh, Pistachio, Preserved Citrus

Saffron-Rice Stuffed peppers, pine nuts, golden raisins, garlic spinach

NY Strip Steak, smashed fingerling potatoes, rosemary-brown butter sabayon, spring carrots

Beef Short Rib braised in Blackberry Wine and Juniper, Crispy Miso-Chickpeas, Celery Root Puree, Sorrel

Grilled Fluke, Chimichurri, Scalloped Potatoes in Roasted Garlic

Tiramisu

Chocolate Hazelnut Cake With raspberries

Raspberry Fig + Halva Tarte

Maple Crème Brûlée

Amuse Buche

Mid Course

Main course

Surprise

Fennel and citrus salad, Pistachio, shallot vinaigrette

Caponata en crostini, eggplant, olives, almonds, basil, balsamic reduction

Butter lettuce, Forelle pears, butter-roasted chestnuts, ricotta, oregano honey

Smoked scallop, olive crisps, baby greens dressed in plum blossom vinaigrette

Grilled zucchini and red pepper bruschetta, crusty bread, crunchy salt, Sicilian olive oil

Butternut squash tortellini en brodo, fried hazelnut, sage oil

Garlic prawns, skewered and grilled with olive oil, lemon, oregano and mint

Fried calamari, roasted red pepper remoulade, walnut dukkah

Saffron-Rice Stuffed peppers, pine nuts, golden raisins, garlic spinach

Gnocchi, pistachio, basil, preserved lemon, burratta

Butter-Poached Market Fish, Sweet Pepper Sofrito, Fennel Herb Salad, Black Garlic Sabayon

Beef Short Rib braised in Blackberry Wine and Juniper, Crispy Miso-Chickpeas, Celery Root Puree, Sorrel

Wild Mushroom Risotto, Oyster Mushroom "Croutons", Cherry Tomato Medley

Chocolate hazelnut cake with honey whipped ricotta

Olive oil cake with amaro glaze, seasonal fruit

Lemoncello, pannacotta, fig leaf oil

Chocolate persimmon ”lava” cake