Restaurant Week Prix Fixe $55
Three Course Wine Pairing $30
Split Plate $25
Course 1
Heirloom cherry Tomato Raw, Cooked, & Slightly Dehydrated
Chilled Tomato Dashi, Thai Basil Pudding, Basil Seed Vinaigrette
Course 2
Summer Squash Koji Cured & Ember Roasted
Peanut Pesto, Lemon Balm, Pickled Okra
Course 3
Royal Trumpet Mushroom Pick Your Set
Wagyu beef ribeye Grilled Over Charcoal * +$15
Beer Braised Caraflex Cabbage, Chinese Mustard, Watermelon Kimchi
Or
Pork Coppa Lovage Crusted
Sweet Corn, Pickled Chanterelles, Curried Brown Butter
Or
Scallops Pan Roasted
Eggplant Puree, Blistered Shishitos, Tomato Honey, Marigold
Course 4
Thai Tea Popsicles
Hokkaido Brown Sugar Boba, Sweetened Condensed Milk
Or
Yuzu 5.0
Or
Summer Peach Poached in Jasmine Tea
Coconut Cloud, Lemon Balm
Kitchen love $7
buy your chefs a round
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
