The Progress

BBQ Half Duck

Smoky half‑duck served multiple ways—breast, confit leg, fried wing—around peanut fried rice, rich and texturally varied

Caviar Potato Cloud

Whimsical, airy mashed‑potato‑like cloud with bursts of salty caviar

Raw scallop crudo with avocado, pomelo and cherimoya

Pristine raw scallop layered with creamy avocado and bright pomelo — delicate and stunning

Local Halibut Crudo

Halibut crudo with lime-pickled rhubarb and shiso — a seasonal raw plate.

Anchovy Sambal‑Chile Clams

Clams in anchovy‑infused sambal, delivering salty, umami‑rich punch

Burrata with Fried Butter Beans

Burrata with crispy butter beans and Yerena Farms strawberries — a seasonal fixture.

Brown butter seaweed noodles

Chewy noodles in nutty brown butter with oyster mushrooms and bonito flakes

Seaweed Noodles

House seaweed noodles with brown butter and dashi — Nordic-Asian crossover platter.

Thick Cut Porcini Toast

Buttery toast topped with porcini mushrooms, packed with umami and rich flavor

Pig Head

Thinly shaved pork head with fennel and pear, light and charcuterie‑like

Crispy lamb’s tongue‑katsu

Lamb tongue breaded and fried katsu-style — adventurous, crispy, and deeply savory

Soufflé Cheesecake

Light, airy cheesecake with a hint of tea aroma—surprisingly memorable dessert

Radicchio & Persimmon Salad

Punchy mustard‑dressed radicchio with sweet persimmons and crunchy pecans

Whole Fried Fish

Doughnuts With Chocolate Ice Cream And Pear