First Course

Canape Trio: Lemongrass Pork Gyoza with Tamarind Jus  • Spicy Tuna Maki Roll, Purple Asparagus, Tobiko, Wasabi Avocado Foam GF  • Local Stone Crab Salad, Diced Avocado, Miso Vinaigrette 

J Moreau, Chablis 

Second Course

Smoked Octopus Sunomono Salad – Oak and Cardamom Smoked and Chilled Octopus, Marinated Hothouse Cucumber, Tumeric Pickled Daikon Radish, Szechuan GF

Hakkaisan, Tokubetsu Junmai, Sake 

Third Course

Rich’s Thai Green Curry with Hand Pressed Coconut Milk, Crispy Maple Leaf Farm Duck, Lemongrass, Kaffir Lime Leaf, Bell Pepper, Thai Eggplant, Jasmine Rice (Thai Chili and Sesame Fish Sauce on the side)

Kurtatsch, Grigia, Shiava

Fourth Course

Korean Spice Rubbed and Smoked Wagyu Brisket, Garak Gukso (noodle), Spicy Cashew, Thai Basil, Bulgogi BBQ Sauce, Chef Larry’s Quick Pickle Kimchi

Santa Rita Hills, Samsara Pinot Noir 

Fifth Course

Japanese Souffle Cheesecake, Lychee Crème Anglaise, Five Spice Ginger Snap

Weinbachn, Personnelle Reserve, Riesling 

January 19th or 20th

$160/person Includes 20% Gratuity and Tax

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