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

SMALL PLATES

chicory salad | 22
winter citrus, sweet potato lavash, calamansi vinaigrette, candied walnuts, gouda

shigoku oysters | 33
pomegranate gelee, katsuobushi, pickled apple, mustard oil

vermilion crudo | 32
fennel vinaigrette, green apple relish, serrano chili, sorrel

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

sunchoke agnolotti | 32/56
crispy potato & sunchoke crumble, pickled sunchoke, sunflower sprouts

dungeness crab chawanmushi | 32
brown butter glaze, crab & daikon salad, brown rice vinegar gelée

potato and lobster dumpling | 34
spiny lobster veloute, savoy cabbage, pea tendrils

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

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, myoga jus | 125

king river filet mignon | 90 / 130

bryan flannery 14 day dry-age ribeye | 125

grass fed new york strip| 120

westholme wagyu tomahawk | 275

a3 mother | 140 / 270

a4 satsuma | 150 / 290

a5 sendai | 160 / 300

tasting of japanese wagyu | 275/375

SIDES

crispy potato wagyu fat, chickpea miso | 20

koshihikari rice, dungeness crab, salsa macha xo, fried shallot | 34

grilled broccolini, black garlic miso bagna cauda, chicken skin furikake | 19

confit maitake mushroom, douglas fir cure | 24

buckwheat parker house rolls, cultured butter | 12

pickled market vegetables | 12

DESSERT

bay laurel posset | 18
cara cara, pomello, mandarin, goji berries, “birdseed” crunch

pandan honeycomb cake | 18
guava sorbet, chili, coconut, kataifi

sunchoke and pear mille-feuille | 18
sunchoke pastry cream, pickled pear, cream 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.