Our menu is subject to change based on seasonality and our chef’s creativity.

SMALL PLATES

petite lettuce salad | 22
charred avocado, green garlic, pecorino, leek & wakame vinaigrette

amberjack | 32
grilled aprium, salt-baked kohlrabi, sudachi & aji amarillo dressing, elderflower

kusshi oysters | 33
albion strawberries, pickled green strawberries, créme fraîche, yuzu kosho

beef tartare | 32
fermented pepper & lime, shinko pear, fudgy egg yolk, crispy beef tendon

bintje potato | 25
blistered shishito peppers, charred onion jus, fermented spring onion, watercress

soft shell crab | 36
green tomato chow-chow, ramp hollandaise, "rampch" powder, avocado

english pea agnolotti | 31
chicken sausage stuffed morel mushrooms, chicken skin togarashi, meyer lemon

crispy pig ears | 24
chili de arbol, fish caramel sauce, cilantro leaves, allium flowers

wagyu tsukune | 24
domestic & japanese wagyu, ginger, scallion, egg yolk, tare sauce

bone marrow | 31
roasted short rib, morel mushroom, black garlic jus, pickled spring onion

EMBER ROASTED

dry-aged halibut, glazed english peas, fermented tokyo turnip | 58

australian wagyu flat iron | 75

king river filet mignon | 90 / 130

44 farms new york strip | 120

bryan flannery 14-day dry-aged ribeye | 125

westholme wagyu tomahawk | 275

a3 mother-gyu | 140 / 270

a4 satsuma | 150 / 290

a5 bushu-gyu | 160 / 300

tasting of japanese wagyu | 275 / 375

SIDES

crispy potato wagyu fat, chickpea miso | 20

dungeness crab rice, aged black vinegar, salsa macha x.o. | 26

grilled broccolini, black garlic miso bagna cauda | 19

porcini & maiktake mushroom escabeche, douglas fir | 24

buckwheat parker house rolls, cultured butter | 12

pickled market vegetables | 12

DESSERT

goat cheese custard | 18
blueberry compote, goji berries, “birdseed” crunch

makrut lime shortcake | 18
strawberries, amazake rice pudding, yuzu curd

banana mille-feuille | 18
cherries, banana pudding, vanilla semifreddo

wagyu fat brownie | 18
okinawan brown sugar ice cream, white soy caramel

daily selection of ice cream and sorbet | 8

A 6% surcharge will be added to provide a living wage and benefits to our employees.