DINNER
Available :: 4:30pm to 10:00pm
RAW Bar
seafood tower
nori wrapped steelhead, albacore tuna tataki, mussel escabèche, dungeness crab louie, snow crab legs, prawns, oysters
for two | 79
for four | 159
oysters | market price
shallot mignonette, cocktail sauce, thai chili espuma
caviar service – chef roger ma reserve
traditional garnish, buckwheat blini, chopped egg, chives, crème fraiche, shallot, capers
classic ossetra 30g | 145
kaluga premium 30g | 155
golden imperial 30g | 165
Appetizers
spring harvest salad | 23
hannah brook farm greens, cabbage, snap peas, ranch dressing, avocado, spiced almonds
hamachi crudo | 27
spring onion, cucumber, radish, sesame, chili aioli, chilled soy broth
brant lake wagyu beef carpaccio | 26
soy-lime vinaigrette, herb emulsion, pickled shiitake, crispy shallot, garlic, seasoned rice paper
BLVD baked oysters | 24
creamed spinach, garlic, wild oregano
bread crumb, sauvagine cheese sauce
foie gras terrine | 29
apple marmalade, apple tuile, candied walnuts, toasted brioche
asparagus salad | 26
green and white asparagus, bearnaise, almond, pickled shallots
spring pea velouté | 28
smoked sablefish brandade
fremantle octopus | 28
chorizo sofrito, crispy bomba rice, squid ink mayo, english peas
mains
charcoal grilled sablefish | 52
soy-sake glaze, local bull kelp, radish, roasted king oyster mushroom, bone broth emulsion
roasted ling cod | 44
chorizo stuffed peppers, toasted couscous, charred leeks, perelló gordal olives, sauce basquaise
seafood linguine | 39
mussels, clams, pacific white prawns, humboldt squid, shellfish butter sauce, calabrian chili breadcrumb
seared scallops | 48
red curry sauce, chiang mai sausage, eggplant, lemongrass rice pilaf, thai pesto, green beans, crispy rice noodles
housemade rigatoni | 38
herb pesto, spring onions, asparagus, sneap pea, burrata from puglia
add pacific prawns | +16
grilled hanger steak | 45
potato espuma, buckwheat crusted carrots, puffed buckwheat, carrot puree, onion marmalade, red wine jus
lumina lamb rack crépinette | 50
tokyo turnips, spring onions, castelvetrano olives, fava beans, fregola, herb pesto, lamb sauce
prime striploin | 62
brant lake wagyu ribeye | 92
A5 miyazaki prefecture wagyu | 32 per oz
english peas, cipollini onion, pomme dauphine, beef ragu ‘fleischinacka’ red wine jus
add foie gras | +26
FOR THE TABLE
50oz bone-in tomahawk ribeye | 225
canadian angus beef seasoned with porcini powder, sea salt tellicherry pepper, served with broccolini and red wine jus
house sourdough | 15
served with whipped truffle cream, aged balsamic, sicilian olive oil
cornbread | 8
cornbread muffins with salted butter
truffle fries | 15
truffle salsa, parmesan, chives
roasted asparagus | 15
miso sesame dressing, rice pearls
pomme purée | 14
whipped butter, chives
charred broccolini | 16
lemon, parmesan, calabrian chili