CHILLED CAVIAR to EAT... a Little More Naked... VEGETABLES and MORE... FLOUR and WATER
CHILLED VEGETABLES AND MORE... TO EAT... (V) Garden Vegetable Crudités 18 (V) Coleman Farm's Garden Green Salad 22 • (VG) Austrian White Asparagus 32 Santa Monica Farmers' Market Seasonal Harvest Heirloom Lettuces, Spring Citrus, Meyer Lemon Vinaigrette Sun-Dried Tomato Chimichurri, Marinated Quinoa and Spring Vegetables, Sunflower Seeds Cilantro Green Goddess Dressing Toasted Black Olive Crostini with Local Goat Cheese Alaskin Halibut 49* Baja Gulf Prawns 36 (V) Imported Italian Burrata 18 Pan-Roasted, Braised Baby Artichokes, Confit Fennel, Lemon Purée, Herb Gremolata Spicy Horseradish, Citrus Tomato Sauce 18-Year Aged Balsamic Vinegar, Grilled Country White Bread Toasted Pepitas, Foraged Herbs • Organic Jidori Half Chicken 54 Whole Santa Barbara Uni 24* Porcini Mushrooms, Romano Beans, Natural Jus Tomato, Red Onion, Micro Shiso (V) Caramelized Corn Salad 24 First of the Season White Corn, Frijoles, Cherry Tomatoes • 8oz USDA Prime 'Butcher's Butter' 76* Kusshi Oysters 24/48* Wild Arugula, Cilantro Crema, Black Lime Vinaigrette Pommes Aligot, Sauce Armagnac British Columbia, Clean, Mildly Sweet, Slightly Meaty Green Apple Fennel-Mignonette (V) Green Asparagus Soup 22 (WP) Marcho Farms Veal 'Wiener Schnitzel' 49* White Asparagus, Meyer Lemon Oil Marinated Fingerling Potatoes, Marinated Cherry Tomatoes, Styrian Pumpkin Seed Oil Omega Blue Kanpachi Tataki Crudo 32* Carrot Aguachile, Pickled Green Almonds, Charred Scallion • CAB 'Never Ever' Beef Burger 28* Japanese Cucumber, Avocado, Coriander FLOUR AND WATER Vermont White Cheddar, Garlic
[Show full text]