new year’s eve

monday, december 31, 2018

first

hamachi tataki
scallion, ginger, white soy, red chili, west coast uni

golden beet tartare
avocado, red onion, sesame, cilantro, soy pearls, lavosh

fukucho “seaside” junmai sparkling sake
hiroshima, japan n/v

second

shrimp and lobster lo mein
uni butter, caviar, swiss chard, shallot, marcona almond

korean fried trumpet mushrooms
charred carrot puree, white truffle oil, watercress

argyle “nuthouse” riesling
willamette valley, oregon 2013

third

braised short rib
fois gras, black current jus, celery root puree, bok choy

wild mushroom tteok-bokki (rice cakes)
black trumpet and shiitake mushrooms, dashi, asparagus, miso, fried shallot

montoya zinfandel
lodi, california 2014

dessert

cranberry mousse torte
chocolate, caramel, star anise orange ice cream

fonseca bin 27
porto, portugal n/v

tasting menu $55
wine pairings $25