Summer 2008

Popcorn soup, shrimp, jicama, tamarind  ....  16
Razor clams, sake noodles, kimchee chips  ....  16
Foie gras, fennel, malt, sherry vinegar jam  ....  17
Squid linguine, canteloupe melon, serrano ham, sweet paprik  ....  15
Corned duck, rye crisp, purple mustard, horseradish cream  ....  14
Hamachi, Asian pear, parsnip-olive, shiitake  ....  16


Cod, smoked mashed potato, pickled mushrooms, red pepper oil  ....  29
Turbot, barbecued lentils, cauliflower, dried apricot  ....  29
Scallops, black trumpet mushrooms, cranberry, pecan, spice bread consomme  ....  30
Duck breast, spaghetti squash, almond “polenta,” pomelo molasses  ....  29
Pork belly, sunchoke, ancho-pineapple, caper emulsion  ....  24
Wagyu flat iron, coffee gnocchi, coconut, cipollini, sylvetta  ....  29


Toasted coconut cake, carob, smoked cashew, brown butter sorbet  ....  14
Passionfruit “tart,” sesame, argan oil, meringue  ....  14
Pistachio ice cream, pineapple, pandan  ....  14
Cornbread pudding, lemon grass, prune  ....  14
Jasmine custard, black tea, banana  ....  14
Soft chocolate, cinnamon, sour cream, tortilla  ....  14

Pastry Chef: Alex Stupak    Pastry Sous Chef: Rosio Sanchez   
Sous Chefs: Kevin Heston, Jon Bignelli