Kiln

Beignet with truffle custard and goat cheese

A rich opening bite—beignet filled with truffle‑custard and goat cheese, balanced with malt vinegar

Crab with horseradish and dill (with caviar supplement)

Crab accented by horseradish and dill, elevated by optional caviar supplement

Grilled dry‑aged mackerel with shellfish‑based sauce

Norwegian mackerel dry‑aged, grilled over almond‑wood hearth, served tableside with a rich shellfish‑derived sauce

Hokkaido scallop

Lightly grilled scallop with delicate pop‑in‑the‑mouth peas and a smoky‑acidic sauce of chrysanthemum or rosehip

20-Course Tasting Menu

Nordic-inspired tasting menu spotlighting fermentation, curing, and coal-fired California ingredients.

Dry‑aged fish and seafood bites

Seafood courses—scallops, lobster, crab custard—are tender, nuanced, and elevated by fermentation, fire, and complex sauces

Half Moon Bay spot prawn

Paper‑thin raw prawn disc with sweet, gummy texture, accented by tomato‑seed emulsion and chamomile

Portuguese blue lobster

Lobster simmered in a miso‑and‑pilsner sauce with roasted‑yeast tang and sour notes

Smoked sturgeon bite

A single bite of creamy, smoky sturgeon with layered flavors

Monterey abalone

Braised abalone finished over fire, layered with abalone‑liver condiment, yellow wine and fig leaves

Fermented potato bread with slow‑poached egg yolk

Earthy, umami‑rich broth with a tender yolk and chewy fermented bread for dipping

Puffed beef tendon

A delicate, crispy puffed beef tendon with sweet potato and vinegar—texturally intriguing and umami‑rich

Maine lobster

Poached lobster in butter‑rich sauce with smoked pork broth, sake lees and cardamom

Scallops with fermented squash and cherry leaf oil

Perfectly cooked scallops with a complex, acidic fermented squash sauce and cherry‑leaf oil

Wild Norwegian mackerel

Crispy mackerel on a dried shellfish reduction, packing an intense fishy punch

Lobster with shell‑based sauce

Lobster served with a beautiful, foamy sauce made from lobster shells

Modesto squab

Dry‑aged squab lacquered with honey for candy‑like skin, served with apple purée and roasted‑bone jus

Caviar supplement course

Kaluga hybrid caviar with hen‑fat cream and pickled onion sauce—rich and ambitious, though flavors may compete

Iberico pork loin

Imported Iberico pork loin topped with an aromatic gravy poured tableside

Aged dairy cow ribeye & tartlet

60‑day‑aged ribeye with marrow sauce plus tartlet of strip‑loin with crispy moss

Fermented potato bread with caraway and butter

Fermented potato bread studded with caraway seeds, served with salty homemade butter

Lobster with pistachio cream and elderflower

Tender lobster with a subtle pistachio cream, acidic elderflowers, and lobster‑head jelly

Squab breast lacquered with burnt honey

Rich squab breast with a truffled jus, showing classical technique amid the experimental menu

Desserts

Desserts that are not overly sweet—olive oil ice cream with jam and chestnut ice cream

Blood sausage course

Hefty blood sausage preparation that some found heavy and overly Christmassy in flavor

Toasted chestnut dessert

Layered, deeply flavored chestnut‑based dessert—rich, nuanced, a perfect finale

Dungeness crab custard with trout roe

Crab custard bursting with crab flavor, accented by trout roe, pears, and horseradish

Olive oil sorbet

A refreshing dessert of olive oil sorbet paired with passion fruit sauce and champagne cream

Rhubarb sorbet with raw‑milk curd and strawberries

Tart‑sweet rhubarb sorbet balanced by creamy raw‑milk curd and bright strawberries

Petit Fours