Fine

Dining on Paper
Chefs Andrew Greene and Duncan Kwitkor


5-course menu – $50

Japanese mushroom soup, mitsuba, negi oil

Bok choy, sea bean, pear, hazelnut, yuzu kosho vinaigrette

Intermezzo: Coastlive Farms heirloom tomato, purple yam, miso

Ocean trout, wild arugula nage, pickled grilled cucumber, coconut

Beef cheek, turnip, tamari onion, edamame puree, sake glaze

Hojicha panna cotta, persimmon, white chocolate tuile, pomegranate granita


7-course menu – $70

Japanese mushroom soup, mitsuba, negi oil

Bok choy, sea bean, pear, hazelnut, yuzu kosho vinaigrette

Intermezzo: Coastlive Farms heirloom tomato, purple yam, miso

Charcoal beet, oyster mushroom, furikake granola, fish caramel

Ocean trout, wild arugula nage, pickled grilled cucumber, coconut

Beef cheek, turnip, tamari onion, edamame puree, sake glaze

Lamb breast, smoked cauliflower, Japanese eggplant, togarashi honey

Hojicha panna cotta, persimmon, white chocolate tuile, pomegranate granita