CHEF’S WELCOME COCKTAIL

Lychee & Yuzu Spritz
Lychee juice, yuzu, prosecco, fresh mint, soda

STARTERS

Hamachi Crudo
Yuzu ponzu, jalapeño, olive oil, sea salt

Luxury Sashimi Platter
Toro, salmon, hamachi, Hokkaido scallops, fresh uni with shiso, daikon, lemon, and fresh wasabi

NIGIRI SELECTION

Salmon Nigiri · Toro Nigiri · Seared Scallop Nigiri
Sea salt, wasabi, yuzu soy, chives

WARM COURSE

Miso Butter Black Cod Bites
Topped with sesame and scallions

HAND ROLLS
Spicy Tuna Crunch · Salmon Avocado Truffle · Yellowtail Serrano Ponzu

DESSERT

Matcha Tiramisu
Delicate blend of Japanese matcha and Italian tradition

BEVERAGES & SAKE / COCKTAIL PAIRING

Sake & Beer Selection
Premium sake selection and curated beer selection

Non-Alcoholic
Mineral Water (Sparkling and Flat)

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-SOUTH ASIAN-

CHEF’S WELCOME COCKTAIL

Thai Basil Gimlet
Gin, fresh Thai basil, lime, and cane sugar

STARTERS

Crispy Vietnamese Spring Rolls
Crackling, golden rice paper rolls filled with pork, glass noodles, and wood ear mushrooms,
served with crisp lettuce, fresh herbs, and nuoc cham for wrapping and dipping

Chicken Larb
Minced chicken tossed with toasted rice powder, fresh lime, shallots, mint,
cilantro, served with crunchy cabbage cups

SALAD

Som Tam
Green papaya pounded with long beans, cherry tomatoes, & a tangy lime & palm sugar
dressing, topped with grilled prawns, caramelized pineapple, roasted cashews

MAIN COURSE

Crispy Fish Fillets, Pla Rad Prik Style
Golden, crispy fish fillets smothered in a glossy sweet tamarind-chili sauce, crowned
with fried Thai basil and crispy shallots

Gai Yang Lemongrass Chicken
Charcoal-grilled chicken marinated in lemongrass, garlic, and coriander root,
with a sweet garlic dipping sauce

Coconut-Braised Crispy Pork Belly
Slow-braised in coconut milk with lemongrass, galangal, and makrut lime leaf, then pressed a
nd seared until shatteringly crisp, and glazed with its caramelized braising reduction

Crying Tiger Steak (Suea Rong Hai)
Prime steak grilled over hot charcoal, sliced and served with a smoky
toasted rice and chili dipping sauce

NOODLES

Pad See Ew
Wide rice noodles wok-charred with tofu, wild mushrooms, Chinese broccoli
and egg in a smoky sweet soy sauce

SIDES

Jasmine Rice – Fragrant steamed Thai jasmine rice

Wok-Fried Morning Glory – Water spinach flashed in a blazing wok with garlic
and fermented soybean until glossy and tender-crisp

DESSERT

Mango Sticky Rice
Sweet, ripe mango with warm coconut sticky rice, finished with salted coconut
cream and crispy mung beans

BEVERAGES & SAKE

Mosel Riesling
Off-dry German Riesling with bright acidity and notes of white peach,
lime a natural match for the heat and tang of Thai cooking

Morgon Cru Beaujolais
Silky Gamay served lightly chilled, with dark cherry and earthy spice that
stand up to the pork belly and charcoal-grilled steak

Sake & Beer Selection
Singha Beer & Premium sake selection

Non-Alcoholic
Mineral Water (Sparkling and Flat)

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-JAPANESE-

CHEF’S WELCOME COCKTAIL

Yuzu Highball – Japanese whisky, yuzu, sparkling water, and lemon peel

ZENSAI

Blistered Shishito Peppers
Charred over hot coals and finished with flaky sea salt and toasted sesame

Hamachi Crudo
Delicate slices of yellowtail with yuzu ponzu, crispy shallots, and fresh shiso

Spicy Tuna Crispy Rice
Golden, pan-crisped sushi rice topped with spicy bluefin tuna, creamy avocado
and sweet eel sauce

Pork Gyoza
Juicy pork, ginger, and garlic chive dumplings, seared until crisp and golden,
with black vinegar dipping sauce

SALAD

Cucumber & Wakame Sunomono
A crisp, refreshing salad dressed in light rice vinegar and fresh ginger

HAND ROLL

Toro & Scallion Hand Roll
Melt-in-your-mouth fatty bluefin toro and scallion over warm sushi rice,
wrapped in crackling nori and handed to you the moment it’s rolled

ROBATA

Chicken Yakitori
Juicy chicken thigh skewers kissed by the charcoal and lacquered with sweet soy tare

Miso Black Cod
Marinated for 48 hours in sweet white miso, then caramelized over the fire until it flakes at the touch

Robata-Grilled Wagyu Striploin
Richly marbled Wagyu, seared over binchotan charcoal, sliced and finished
with fresh wasabi and garlic soy

NOODLES

Yaki Udon
Thick, chewy udon wok-tossed with seasonal vegetables in savory soy butter
crowned with dancing bonito flakes

SIDES

Miso-Glazed Eggplant
Japanese eggplant grilled until meltingly tender and brushed with a sweet
caramelized miso glaze

Robata Mushrooms
Maitake and king oyster mushrooms grilled over the coals with sake butter
and a squeeze of lemon

DESSERT

Matcha Crème Brûlée
Velvety matcha custard beneath a crackling caramelized sugar cru

BEVERAGES & SAKE

Sake & Beer Selection
Singha Beer & Premium sake selection

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-ITALIAN-

CHEF’S WELCOME COCKTAIL

Negroni Sbagliato
Campari, sweet vermouth, and Prosecco with an orange twist

ANTIPASTI

Rosemary Focaccia
Warm, golden house-baked focaccia with whipped ricotta, hot honey, flaky sea salt

Sicilian Bluefin Crudo
Ruby-red bluefin tuna with blood orange, lemon zest, Castelvetrano olives,
crushed pistachio, chili flakes, and Sicilian extra virgin olive oil

Prosciutto & Mascarpone Bruschetta
Charred sourdough spread with whipped mascarpone, topped with
Prosciutto di Parma, fig jam and cracked black pepper

Seasonal Burrata
Creamy, hand-pulled burrata served with seasonal accompaniments

INSALATA

Wild Arugula, Radicchio & Shaved Fennel
Tossed in a bright lemon vinaigrette and finished with shaved Pecorino Romano

PRIMI

Spicy Rigatoni
Rigatoni in a velvety Calabrian chili and tomato cream sauce, finished
with Parmigiano-Reggiano and fresh basil

Wild Mushroom Arancini
Golden, crispy risotto balls filled with wild mushrooms and melted fontina
served with truffle aioli

SECONDI

Pollo al Mattone
Crispy-skinned chicken pressed under a brick over the charcoal
finished with roasted garlic, charred lemon, and salsa verde

Tomahawk Tagliata
Charcoal-grilled tomahawk brushed with rosemary and olive oil, sliced over
wild arugula with shaved Parmigiano-Reggiano and a drizzle of aged balsamic glaze

CONTORNI

Crispy Thyme Potatoes
Smashed and roasted until golden and crisp, tossed with garlic
fresh thyme & Parmigiano

Charred Broccolini
Charred over the fire with lemon, garlic, and toasted pine nuts

DOLCI

Olive Oil Cake
Tender citrus olive oil cake with warm seasonal fruit compote
& whipped mascarpone cream

BEVERAGES
Peroni Beer, White & Red Wines, Flat & Sparkling Water

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-STEAK HOUSE / BBQ-

CHEF’S WELCOME COCKTAIL

Smoked Old Fashioned
Bourbon, demerara, and bitters with orange peel and a wisp of oak smoke

STARTERS

Jumbo Shrimp Cocktail

Grilled Ibérico Secreto
Acorn-fed Ibérico pork, charcoal-grilled, sliced thin, served with romesco &  grilled bread

Jumbo Lump Crab Cakes

Classic Wedge Salad

MAINS

Slow-Roasted Prime Rib
Herb-crusted and slow-roasted until rosy and tender, carved tableside
with au jus and horseradish cream

Dry-Aged New York Strip
Dry-aged for a deep, nutty flavor and seared hard over charcoal for
a crackling crust, finished with flaky sea salt

SIDES
Creamed Spinach
Truffle Mac & Cheese
Twice-Baked Potatoes
Blistered Green Beans

DESSERT

Bananas Foster
Caramelized bananas flambéed tableside with dark rum, brown sugar
and cinnamon, spooned over vanilla bean ice cream

BEVERAGES
Lagunitas IPA
Russian River Valley Chardonnay
Paso Robles Cabernet Sauvignon

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-MEDITERRANEAN-

CHEF’S WELCOME COCKTAIL

Pomegranate Gin Fizz – Gin, pomegranate, fresh lemon, mint, and soda

MEZZE
Hummus with Tatbileh & Pine Nuts
Baba Ghanoush
Muhammara
Fresh-Baked Flatbreads

STARTERS

Spanakopita
Flaky, golden phyllo layered with spinach, feta, dill, and scallions
baked until crackling crisp

Fresh Falafel
Herb-packed chickpea fritters fried to order, crisp outside and
vibrant green inside, with creamy tahini

Fattoush
Heirloom tomatoes, Persian cucumbers, radish, sweet peppers, fresh mint
parsley & crispy pita tossed in a tangy sumac & pomegranate vinaigrette

MAINS

Branzino Fillets
Delicate, flaky branzino gently cooked in a fragrant tomato perfume sauce
finished with a drizzle of tahini and fresh parsley

Chicken Souvlaki
Tender chicken marinated in lemon, garlic, and oregano, grilled
over charcoal and served with cool tzatziki

Lamb Chops
Charcoal-grilled lamb chops, seared outside and juicy pink inside
served with a bright, fresh mint sauce

SIDES

Batata Harra
Crispy golden potatoes tossed with garlic, cilantro, lemon & a kick of chili

Mujadara
Nutty bulgur and lentils gently spiced and crowned
with sweet, deeply caramelized onions

Green Beans with Chermoula
Tender-crisp green beans tossed in a vibrant chermoula of cilantro
parsley, lemon, garlic, and cumin

DESSERT

Malabi
Silky orange blossom milk pudding topped with a vibrant
seasonal fruit sauce and crushed pistachios

BEVERAGES
Peroni Beer
Assyrtiko, Santorini
Etna Rosso, Sicily

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-POOLSIDE BITES-

BITES

Burger Sliders – Classic LA sliders, charred and perfect

Carnitas Tacos – Braised pork in crispy tortilla shells, cilantro and lime

Beef Empanadas – Golden pastry with seasoned beef, chimichurri on the side

Coconut Shrimp – Crispy, golden, with bang bang dipping sauce

Sesame Noodles – Chilled wheat noodles with charred scallion oil & compression-pickled cucumber

Peruvian Scallops – Raw diver scallop on the half shell with mango aguachile, serrano, and cilantro

Chicken & Leek Dumplings – Pan-seared parcels with ginger-soy dipping sauce

Hummus & Mushroom – Whipped chickpea and charred mushroom served on crispy pita

Som Tam – Papaya salad with long beans, cherry tomatoes, caramelized pineapple, crushed cashews

BEVERAGES & COCKTAILS

Aperol Spritz – (Aperol / Prosecco / Soda)

Julip –  (Vodka / Grapefruit / Pomegranate Melassa)

Sangria – (White / Red / Pink)

Hugo Spritz – Elderflower liqueur, prosecco, fresh mint, soda, and lime

Tequila Paloma – Tequila blanco, grapefruit, lime, simple, soda, salt rim

Cucumber-Gin Spritz – Gin, elderflower, fresh cucumber, prosecco, soda

Craft Brewed Beers
Domestic & Imported Beers
White, Rose, Red Wine

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-THANKSGIVING-

CHEF’S WELCOME COCKTAIL

Spiced Apple Cider Spritz – Apple cider, Prosecco, cinnamon, and orange

STARTERS

Parker House Rolls
Pillowy, golden rolls warm from the oven, brushed with melted butter
served with whipped honey butter and flaky sea salt

Butternut Squash Soup
Velvety roasted butternut squash soup finished with nutty
brown butter, crispy sage, and toasted pepitas

Winter Greens
Crisp winter greens with caramelized roasted pears, jewel-like pomegranate
seeds and toasted pepitas in a warm apple cider vinaigrette

MAIN COURSE

Herb-Roasted Turkey
Brined for 48 hours and roasted until golden & juicy, rubbed with fresh herbs
served with rich pan gravy and cranberry-orange relish

Slow-Braised Short Ribs
Braised low and slow in red wine and aromatics until fork-tender and glossy

SIDES

Whipped Yukon Gold Potatoes
Buttery, cloud-like whipped potatoes finished with brown butter and chives

Sourdough & Sage Stuffing
Toasted sourdough baked with caramelized onions, celery, fresh sage, and
savory stock until crisp on top and tender inside

Roasted Brussels Sprouts
Roasted until crisp and caramelized, tossed with smoky bacon and a maple glaze

Roasted Sweet Potatoes
Caramelized roasted sweet potatoes drizzled with hot honey

Green Beans with Mushroom Cream
Tender green beans in a silky wild mushroom cream,
topped with crispy fried shallots

DESSERT

Pumpkin Pecan Pie
Spiced pumpkin custard topped with a caramelized brown butter pecan layer
in a flaky, buttery crust, served with bourbon whipped cream

BEVERAGES
Sierra Nevada Pale Ale
Sonoma Coast Chardonnay
Willamette Valley Pinot Noir

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-CHRISTMAS-

CHEF’S WELCOME COCKTAIL

Cranberry French 75 – Gin, cranberry, fresh lemon & Champagne

STARTERS

Caviar & Warm Blinis
Delicate buckwheat blinis warm from the pan, topped with cool
crème fraîche chives, and glistening caviar

Dungeness Crab Salad
Sweet, freshly picked Dungeness crab with bright winter citrus
creamy avocado, and fresh herbs

Endive & Pear Salad
Crisp Belgian endive and ripe pear with creamy blue cheese and
candied walnuts in a light Champagne vinaigrette

MAIN COURSE

Roasted Halibut
Tender, flaky halibut roasted until just pearly, finished
with a silky Champagne beurre blanc

Beef Wellington
Center-cut beef tenderloin wrapped in wild mushroom duxelles & prosciutto
baked in golden puff pastry, carved  & served with rich red wine jus

SIDES

Gruyère Potato Gratin
Thinly layered potatoes baked in cream with nutty Gruyère and
thyme until bubbling and golden

Honey-Roasted Heirloom Carrots
Rainbow carrots roasted until sweet and caramelized
glazed with honey and fresh thyme

Haricots Verts
Tender French green beans tossed in nutty brown butter with toasted almonds

DESSERT

Bûche de Noël
A festive chocolate sponge rolled with dark chocolate mousse,
wrapped in rich ganache, and finished with holiday decorations

BEVERAGES
Chablis, Burgundy
Saint-Émilion, Bordeaux

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-NEW YEAR’S EVE-

CHEF’S WELCOME COCKTAIL
Classic Champagne Cocktail

PASSED CANAPÉS
Crispy Potato Rösti with Caviar
Golden, crispy potato rösti topped with cool crème fraîche and caviar

King Crab & Avocado Cucumber Cups
Crisp cucumber cups filled with silky avocado mousse & sweet king crab, finished with chives

Wagyu Beef Tartare Cones
Hand-cut Wagyu tartare with shallot, capers, and Dijon in crisp, bite-size cones

Oysters with Champagne Mignonette
Briny, ice-cold oysters on the half shell with a sparkling Champagne mignonette

FIRST COURSE

Seared Hokkaido Scallops
Sweet Hokkaido scallops with a golden sear, over a crisp salad of blood orange
and shaved fennel with citrus vinaigrette

SECOND COURSE

Black Truffle Risotto
Risotto with Parmigiano-Reggiano, finished with freshly shaved black truffle

Meyer Lemon & Champagne Sorbet
A bright, refreshing sorbet to cleanse the palate before the main course

MAIN COURSE

Lobster in Saffron-Tomato Broth
Sweet, tender lobster in a fragrant saffron and tomato broth

Wagyu Ribeye Cap
The most prized cut of the ribeye, richly marbled, seared over charcoal
with red wine jus and pickled shallots

SIDES

Pommes Anna
Paper-thin potatoes layered with butter and baked until golden & crisp

Winter Chicory Salad
Crisp, lightly bitter chicories with pomegranate, toasted walnuts & sherry vinaigrette

Grilled Asparagus
Tender asparagus from the grill with fresh herbs and toasted almonds

DESSERT

Dark Chocolate Crémeux
Silky dark chocolate crémeux with fresh raspberries & a touch of gold leaf

AFTER MIDNIGHT

Mini Smash Burgers & Parmesan Fries
Crispy-edged mini burgers, golden fries showered with parmesan

BEVERAGES
Midnight Champagne Toast
Meursault, White Burgundy
Barolo, Piedmont