Japanese/California Multi -Course

A wine-friendly, French-style multi-course meal featuring the refined flavors of Japanese and California cuisines. This menu is heavily influenced by our Sous Chef, Trevor’s, love of Modern Japanese culture & cuisine.

Passed Appetizer.

~Sake Cured Lobster Meat and Green Garlic Julienne with Sour Plum Juice Infused Aioli.

First.

~Big-Eye Tuna and Fried Ginger Pasta Croustade with Sansho Spices and Cured Duck Egg Yolk.

Second.

~Red Miso Dashi with Fresh Nameko Musroom Gnocci and Spring Onion.

Third.

~Teriyaki Baked Tomales Oyster with Wasabi Foam, Kaiware and Chile Threads.

Fourth.

~Traditional Japanese Street Food
“Takoyaki” delicately crisp Chive and Octopus Dumpling garnished with Tradition Sauces and Tobiko.

Fifth.

~Cold Buckwheat Soba with Broiled Freshwater Eel...Yuzu Lemon Drizzle and Toasted Sesame.

Sixth.

~California Sea Urchin Roe Glazed Pork Belly in a Fried Leek Nest.

Seventh.

~Bonito and Rice Mirin “Torched” Wild King Salmon over Shaved Brussels Sautéed in Minced Foie Gras

Eighth.

~Kabayaki BBQ Duck Breast, Medium Rare with Crispy Skin and Caramelized Yam Macedoine.

Ninth.

~Sous-Vide Snake River Wagyu Loin with Mung Bean Gratinee and Black Mushroom Pinot Butter.

Tenth.

~Sake Poached Pear.

$250pp.

Staff at $370 per for the Day.

INCLUDES:

Appetizer Platters, Serving & Cooking Equipment. Plates, Silverware, Napkins. Wine Glasses, Water Glasses.

OPTIONAL:

Additional Rentals, TBD.
Jennifer’s Hand Picked Wine Flight To Accompany, $110pp, includes Wines.