Sushi-grade blue fin tuna delicately seared with sesame and nori, complemented by ponzu, yuzu gel, avocado-wasabi mousse, and finished with a puffed rice crisp.
A duet of seasonal red and golden beets, balanced with seasonal fruit and truffle-whipped goat cheese, composed over organic leaves, with orange balsamic reduction and delicate balsamic "caviar"
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Suggested wine pairing: Rosé-Miraval, Cótes de Provence, France, 2023- delicate, floral
Avant Caesar Salad (RGF)
A refined interpretation of the classic, crisp romaine hearts, silky garlic anchovy emulsion, aged Gruyère, finished with a toasted ciabatta crisp
Tender Wagyu beef meatballs enriched with smoked cheddar, served over a cool sweet-savory tomato marmalade. A refined play on comfort and indulgence, elevated by umami depth and balanced acidity
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Suggested wine pairing: Sangiovese - Castello d i Bossi, Chianti Classico DOCG, Tuscany, Italy, 2022
Coastal Prelude
Today's inspiration - a harmonious composition of seasonal delicacies and global ingredients, crafted to embody the essence of coastal elegance.
Priced daily
Blue Crab and Reef Fish Cake
Delicately seared blue crab and local reef fish, paired with a smoked pepper emulsion and fermented garlic aioli. Finished with crushed toasted hazelnuts for nuance and texture
Filleted in-house, gently seared and roasted to perfection. Presented over a tomato-essence ferro risotto with delicate fennel aromatics, finished with a silky Pernod-saffron crema.
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Suggested wine pairing: Viognier - Cambria, Santa Maria Valley, 2023 – apricot, floral
Daily Oceanic Discovery
Chet Je's daily seafood creation
An inspiration from the sea, featuring the freshest catch, artfully paired with seasonal accompaniments and coastal aromatics.
Buttery Chilean seabass glazed in sweet white miso, set atop a cloud of cauliflower mousse and tender couscous with confit wild mushrooms. Finished with an aromatic yuzu dashi, umami-rich with a bright citrus finish.
Bone-in cut dry-rubbed with aromatic spices and seared to a golden crust and tender-center. Presented over a: three-bean ragout, accented by Swiss chard, caramelized pearl onions, and pancetta.
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Suggested wine pairing: Chardonnay- Chalk Hill, Russian Rivet Valley, 2023 - stonefruit, vanilla
Slow-braised, finished in a rich port-wine jus, over and a beluga lentil ragout with confit baby 'vegetables, served with confit baby potatoes, velvety parsnip mousseline, herb chermoula, finished with gremolata.
Glazed with Black Mission fig and paired with a silken Jerusalem artichoke mousse. Served alongside nutty freekeh and charred sweet corn, then finished with a savory bacon jam. Rustic yet refined elegance.
Revealed tableside from a domed cloud of applewood smoke, meltingly tender short rib paired with truffle pommme puree, orange·honey glazed heirloom rainbow carrots, with onion jam and a chocolate infused demiglace.
