august 19-25 first hamachi, pickled chanterelle, radish, black garlic, dashi vinaigrette or pork tonkatsu, napa cabbage, hot mustard, katsu sauce pierre tailleur blanquette de limoux brut mauzac languedoc-roussillon, france 2016 second okonomiyaki, bay scallop, corn, cabbage, bonito badenhorst family secateurs chenin blanc swartland, south africa 2018 third ribeye, tempura Japanese eggplant, kohlrabi, miso jus château […]
first ahi tuna tataki lacinato kale, hazelnut, avocado or jumbo lump crab cake avocado, puff pastry, arugula, ponzu, furikake dominio tharsys cava brut rosé cava, spain n/v second truffle chicken wonton wood ear mushroom, soy pearls or white kimchi potato latke lemon crème fraiche, morel mushroom, pearl onion vinterra pinot noir waipara valley, new Zealand […]
tuesday, december 31, 2019 first salmon tataki caviar, wasabi aioli, local radish, thai basil charred carrot and pumpkin soup saffron, crème fraiche, crispy kale kir royale toad hollow risqué sparkling mauzac, caviar of chambord second scallop confit potato, chili butter, lacinato kale, burre blanc fried brussel sprout whipped miso ricotta, chili-citrus vinaigrette, marcona almond, local […]
Chuseok at Soba, Monday-Sunday, September 24-30. Chuseok is the Korean Peninsula's food-and-family-centric celebration of the fall harvest, a Thanksgiving festival in the middle of autumn that pays tribute to the ancestors... especially the ones that could cook. The four course Chuseok menu at Soba celebrates Korean food itself, with Korean-style grilled ribeye (bulgogi, or literally "fire meat") and Korean-style fried chicken with Oktoberfest beer.