The chef table is in the kitchen. I mean, literally, in the kitchen. this will be the same menu as in the dining room for the month of December.

170 dollars

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

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

salad, escarole, olives, butternut squash in pumpkin seed dressing wrapped in rice paper

green nori congee, parmesan broth, shredded chicken, zhoug

fried cauliflower, lightly smoked, tahina, dill, parsley, spicy oil with celeraic

seared scallop, warm beet salad dressed with fish sauce and coconut bubbles

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

coffee ice, banana cream, coco nibs, candied ginger, cardamom

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

peanut butter mousse, butternut candy, peanut crunchies

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

*we’ll throw house made toasted bread and butter in there somewhere but we don’t suggest that you eat it because there will be a lot of non-bread food