Kiln

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

Puffed beef tendon

A crunchy, chicharrón‑like bite that captures the ethos of preservation and texture play

20-Course Tasting Menu

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

Portuguese blue lobster

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

Half Moon Bay spot prawn

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

Smoked sturgeon bite

A single bite of creamy, smoky sturgeon with layered flavors

Fermented potato bread with slow‑poached egg yolk

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

Monterey abalone

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

Wild Norwegian mackerel

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

Maine lobster

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

Lobster with shell‑based sauce

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

Olive oil sorbet

Creamy, subtly flavored sorbet balanced by passion fruit and champagne cream

Modesto squab

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

Iberico pork loin

Imported Iberico pork loin topped with an aromatic gravy poured tableside

Squab breast lacquered with burnt honey

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

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

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

Desserts (olive oil ice cream, chestnut ice cream)

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

Rhubarb sorbet with raw‑milk curd and strawberries

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

Petit Fours