Same menu. If we get a reasonable amount of reservations we will be open. If you are industry and you come in the kitchen and introduce yourself we’ll give your party a reduced price on the tasting menu on December 16, 23, 29, and 30th. We’ll give it to you for the low low price of just $130!!! What a deal!!! That’s a forty dollar price drop!!! Are we making money? I don’t know, who cares. Wagyu from preservation meat collective, local black cod, extra work expensive French style jus, maybe morels, definitely chanterelles, Alaskan scallops, spices from exotic locals half way around the globe, American peanut butter, hand dug farmer grown market vegetables, it’s a bonanza!!!

wagyu steak tartar, crab chip, uni butter, pine nut, bonito flakes

chicken liver mousse, sweet and sour carrot salad with vietnamese flavors including peanuts

mixed culture salad, escarole, olives, butternut squash in pumpkin seed dressing wrapped in rice paper with carrot vinaigrette and fried shallot

fried cauliflower, lightly smoked, hummus, dill, spicy oil with celeraic

pink peppercorn cured scallop, warm beet salad dressed with fishy beet vin and coconut bubbles

green veg congee with nori oil, parmesan broth, zhoug seasoned shredded chicken

smoked black cod, sautéed chanterelle mushrooms and spinach with ramen jus

coffee ice, banana cream, coco nibs, cardamom

wagyu pure country steak, cooked on the charcoal, anchovy sauce, taleggio cheese, fried fish sauce brussel sprouts

peanut butter mousse, butternut compote, peanut crunchies

pear slushie, tulsi poached asian pear, frozen cream cheese, graham cracker crumb

*house made toasted bread and butter in there if you want somewhere but we don’t suggest it because this is a lot of food