The Chef's Special Menu

This menu enables our Chefs to offer creative selections using the freshest available seasonal produce, seafood and meats. These special menu selections will change approximately every eight weeks.

Appetizer

Hot Sashimi*   
Seared rare Ahi tuna complemented with Japanese rice noodle soup, Kimchee slaw and edamame Kewpie mayonnaise.   GFP   $15 

Entrées

Pan Roasted Pheasant     
Semi boneless, steroid and antibiotic free breast basted in sweet corn butter.  Accompanied by a silky fig and chestnut “pudding”, blackberries,  pan fried crackling, vanilla scented farro pilaf, Brussel sprouts, and sunflower corn crumble.   $38
 
Grilled Venison Steak*    
All natural, free range sustainable New Zealand venison served  with roasted Japanese pumpkin, chestnuts, and winter greens.  Accompanied by a caramelized smoky cranberry jam and syrupy fig glaze.  GFP $37
 
Char-Crusted Lamb Loin*   
Boneless mild farm raised Australian lamb served with a pistachio and Chèvre rosti cake, tamarind citrus sauce, marcona almond pesto, sweet and sour tomatoes, yuzu yogurt and pomegranate molasses.  GFP  $34
 
Seared Ahi Tuna*     
Generously crusted in a dry Japanese seasoning blend.  Served rare with a rice flour red bean cake, Chinese kale, Jade turnip puree and soy citrus glaze.   GFP   $33
 
 

GFP - signifies items made with gluten-free products. It does not mean "allergy-free" as our kitchens are not 100% gluten-free and cross contamination may occur.

Before placing your order, please inform your server if a person in your party has a food allergy.

*Regarding FDA Food Code, written information available upon request

November 19 Menu