6.17.

15

Executive Chef: Matt Bata

Pasadena

for the table

edamame

warm truffle butter / lemon / chili soy 9

shishito peppers

flash fried / aged lemon miso / garlic sesame 9

hamachi shots 3.0

dashi / avocado / fresno / ponzu / negi / arare 24/6pk

todays oyster

chardonnay vinegar ice / oyster cream / celery 4ea

dry aged tataki

burdock root / charred onion ponzu / egg yolk / negi 18

course one
tartare of beef

korean bbq crme frache / yuzu mustard / puffed tendon 18

hamachi and jamn

cured hamachi / grilled jamn vinaigrette / melon / aji panca /

macadamia 22

bone marrow custard

chilled foie gras

lentils / yuzu black pepper / wasabi kizami / grilled crostini 16

tonka truffle torchon / peach molasses / yuzu vanilla /
smoked sable 24

grilled octopus

pepitas ash romesco / roasted garlic / kale / mezcal 19

course two
iceberg

calamansi egg yolk dressing / lop xeong / green tea leaves / radish 12

little gem & romaine

anchovy miso dressing / furikake / fennel / squid ink croutons 13

tomato
brentwood corn soup

sumac lemon yogurt / avocado / shiso / fresh wasabi 15

cured beef tongue / smoked corn pure / pine nut gremolata 14

not steak
cook pigs ranch

ribeye / belly confit / nectarine / carrot / black sesame 48

passmore ranch trout

lightly smoked / corn marrow pure / tomato / trout roe 42

butter poached lobster

cOXtail sauce / uni toast / cherry tomato / haricot vert jam 56

jidori organic chicken

masa dumplings / liver mousse / cured yolk / hibiscus 36

braised shortrib

smoked beet / pickled beet / marrow / confit garlic 38