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

SMALL PLATES

red butter leaf salad | 22
sugar snap peas, shaved market vegetables, spring onions, rhubarb vinaigrette, gouda

shigoku oysters | 33
spring onion glacage, green garlic mignonette

hamachi crudo | 36
tomato & strawberry dashi, green shiso, fresh strawberries

white asparagus | 28
vichyssoise, pickled green strawberry, fried sourdough, chervil

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

english pea agnolotti | 34
porcini mushroom, preserved meyer lemon, pickled ramps, chicken skin

chicken chawanmushi | 32
morel mushroom, spring onion, peas, chicken jus

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

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

bone marrow | 33
short rib, morel mushrooms, pickled pearl onion, horseradish

EMBER ROASTED

local ling cod, glazed baby bok choy, rice grits, smoked cod broth | 58

king river flat iron | 75

wagyu bone-in short rib, mulberry jus | 135

australian wagyu filet mignon | 90 / 130

bryan flannery 14 day dry-age ribeye | 125

hybrid wagyu new york | 110

westholme wagyu tomahawk | 295

a3 mother | 140 / 270

a4 satsuma | 150 / 290

a5 bushu | 160 / 300

tasting of japanese wagyu | 275/375

SIDES

crispy potato wagyu fat, chickpea miso | 20

grilled broccolini, black garlic miso bagna cauda, crispy furikake | 19

hitomebore rice, morel mushroom xo, crispy shallot, scallions | 32

glazed peas, pea shell dashi, fermented ramps, gorgonzola | 26

confit maitake mushroom, douglas fir cure | 24

buckwheat parker house rolls, cultured butter | 12

pickled market vegetables | 12

DESSERT

bay laurel posset | 18
strawberries, rhubarb, strawberry mint, “birdseed” crunch

hojicha tart | 18
hojicha caramel, creme fraiche, toasted milk ice cream

sunchoke and pear mille-feuille | 18
sunchoke pastry cream, pickled pear, creme fraiche ice cream

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.