T.Tseng:
Arroz con pollo: Jidori chicken porridge, green chili, chicken skin, finger lime
T.Tseng:
trout consomme - sunchoke, kale, trout mousse, tofu cream, smoked trout dashi
T.Tseng:
soft scramble - potato, caviar, herbs
T.Tseng:
madai - green chili, shiso, finger limes, fish consommé jelly
T.Tseng:
foie gras - lychee, pine nut, riesling jelly
T.Tseng:
Lychee salad, coconut cream, pork sausage
T.Tseng:
Whipped Coconut, chia seed, bee pollen, coconut sorbet, ginger consommé
T.Tseng:
Dungeness crab grilled in the fireplace, chicory salad, garlic mayonnaise
T.Tseng:
Carnitas burrito
T.Tseng:
Fairfax: soft scrambled eggs, chives, cheddar cheese, caramelized onions and sriracha mayo in a warm brioche bun
T.Tseng:
Razor Clams with olive oil, lime parsley, arbol chile
T.Tseng:
Sorrel Rice Bowl: Kokohu Rose Brown Rice, Sorrel Pesto, Preserved Meyer Lemon, Lacto Fermented Hot Sauce, Black Radish, French Sheep Feta, Housemade Sausage
T.Tseng:
Hoe Cake
T.Tseng:
Stuffed meat in mochi dumplings
T.Tseng:
Truffled ika and quail egg; sashimi
T.Tseng:
Agedashi momotaro tomato
T.Tseng:
Hassun
T.Tseng:
Matsutake dobin mushi
T.Tseng:
Kuruma ebi
T.Tseng:
Hokkaido and Santa Barbara uni
T.Tseng:
Flaco’s taco “la embajada” style sweetbreads with chile de arbol, & shaved shallots
T.Tseng:
Uni tostada, avocado, bone marrow salsa, cucumber
T.Tseng:
Fried blue corn tortillas, pipian verde
T.Tseng:
Fried chicken, sweet tea brined, lemon dusted, spiked tabasco honey
T.Tseng:
Lamb ribs, charmoula, honey
T.Tseng:
Sepia a la Plancha with Preserved Lemon, Green Olive, and Shallot Vinaigrette
T.Tseng:
Kama toro, chu toro, otoro, akami
T.Tseng:
Beef combo: prime brisket, short rib, pecan rib eye
T.Tseng:
Teppan: Grilled Kobe beef steak, roasted onion, wasabi mashed potatoes
T.Tseng:
Kamashita toro
