Executive Chef: Matt Bata6.17.15

Pasadena

for the table

edamame warm truffle butter / lemon / chili soy 9

shishito peppers flash fried / aged lemon miso / garlic sesame 9

hamachi shots 3.0 dashi / avocado / fresno / ponzu / negi / arare 24/6pk

todays oyster chardonnay vinegar ice / oyster cream / celery 4ea

dry aged tataki burdock root / charred onion ponzu / egg yolk / negi 18

course one

tartare of beef korean bbq crme frache / yuzu mustard / puffed tendon 18

hamachi and jamn cured hamachi / grilled jamn vinaigrette / melon / aji panca /

macadamia 22

bone marrow custard lentils / yuzu black pepper / wasabi kizami / grilled crostini 16 chilled foie gras tonka truffle torchon / peach molasses / yuzu vanilla /

smoked sable 24

grilled octopus pepitas ash romesco / roasted garlic / kale / mezcal 19

course two

iceberg calamansi egg yolk dressing / lop xeong / green tea leaves / radish 12

little gem & romaine anchovy miso dressing / furikake / fennel / squid ink croutons 13

tomato sumac lemon yogurt / avocado / shiso / fresh wasabi 15brentwood corn soup cured beef tongue / smoked corn pure / pine nut gremolata 14

not steak

cook pigs ranch ribeye / belly confit / nectarine / carrot / black sesame 48

passmore ranch trout lightly smoked / corn marrow pure / tomato / trout roe 42

butter poached lobster cOXtail sauce / uni toast / cherry tomato / haricot vert jam 56

jidori organic chicken masa dumplings / liver mousse / cured yolk / hibiscus 36

braised shortrib smoked beet / pickled beet / marrow / confit garlic 38