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

SMALL PLATES

petite lettuce salad | 22
grilled stone fruit, burnt honey, toasted marcona almonds, pecorino, cherry vinaigrette

shigoku oysters | 33
piel de sapo melon gelee, serpent cucumber, cilantro flower, mint oil

local blue fin tuna crudo | 35
watermelon dashi, tokyo turnip, snap peas, trout roe, fig oil

baby tomato salad | 28
jimmy nardellos, galia melon, tomato glaze, pickled lemon cucumber, fino verde basil

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

corn cappalletti | 34
chanterelle mushroom, corn dashi, sorghum, serranos togarashi, pickled ramp

summer squash chawanmushi | 28
confit pattypan, demi sec cherry tomatoes, smoked zucchini dashi, sungold tomato oil, nasturtium

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

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, chanterelle mushrooms, concord grapes, pickled pearl onion, horseradish

EMBER ROASTED

local salmon, braised swiss chard, kohlrabi puree, watercress, tarragon oil | 63

stone axe flat iron | 75

wagyu bone-in short rib, huckleberry jus | 135

australian wagyu filet mignon | 90 / 130

abatti ranch ribeye | 135

australian wagyu new york strip | 125

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

lobster mushroom rice, salsa macha, toasted pine nut xo, crispy shallot, scallions | 23

corn congee, carolina gold rice, g&s yellow corn, cultured butter, koji | 22/38

grilled summer beans, dragon tongue, pickled wax bean, candied walnuts, goat gouda | 28

confit maitake mushroom, douglas fir cure | 24

buckwheat parker house rolls, cultured butter | 12

pickled market vegetables | 12

DESSERT

sweet yellow corn tart | 18
black vinegar caramel, creme fraiche ice cream

young coconut kakigori | 18
shaved coconut ice, nectarines, osmanthus, amazake & lime

strawberry & absinthe mille fuille | 18
pastry cream, pickled green strawberries, toasted milk 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.