Our Menu
We source only the finest ingredients from local California farms making the menu 90% organic and sustainable. A 5% kitchen appreciation charge will be applied to your meal
We source only the finest ingredients from local California farms making the menu 90% organic and sustainable. A 5% kitchen appreciation charge will be applied to your meal. Thank'n you.
Opening Acts
Caviar Service
$120.00/+
Served with creme fraiche and sourdough blinis | classic white sturgeon $120 for 1 oz | royal white sturgeon 120 for 1 oz | kaluga sturgeon $140 for 1 oz
Pacific Gold Oysters
$26.00/6
$48.00/12
Morro bay oyster co. cucumber mignonette
Crowded Beach
$20.00
Uni / mussel / oyster / abalone / blood clam
Flannery Beef Tartar
$15.00
Crispy roulade / charcoal / yolk
First
Heirloom Tomato Gazpacho
$16.00
Tutti frutti farms cilantro / matchstick peppers
"Acid Trip" Tomatoes
$20.00
Girl & dug farms avocado sorbet / black garlic soil / fresno chili
Charred Avocado Salad
$20.00
Shaved vegetables / girl & dug greens / pistachio gremolata
Black Garlic Barley Risotto
$20.00
$30.00
Fiscalini cheddar / koji butter / barley crisp
Local Kampachi Crudo
$24.00
Seaweeds / radish / cucumber / buttermilk / citrus
"Andy's Orchard" Peach Salad
$20.00
Buratta / toasted almonds / murtard frill
Sweet Corn Caramelle Pasta
$20.00
$30.00
Ricotta / sage / brown butter
Second
Sea Urchin Pasta
$28.00
$42.00
Spaghetti / bread crumbs / ricotta whey
Sonoma County Duck Breast
$46.00
Garden grapes / ver jus / pee wee potatoes
Local Vermillion Rock Cod
$46.00
Corn succotash / cherry tomatoes / okra
Bone In Pork Chop
$44.00
Peads & barnett farms charred peaches / fennel / house ale / green almonds
Caramelized Bay Scallops
$44.00
Blue king mushroom / pommes puree / truffle
Flannery Beef Short Rib
$46.00
House stout / black pearl mushrooms / potato pave
Seasonal Tasting Menu
$150 per guest / $55 optional wine pairing
Crowded Beach
Uni / mussel / oyster / abalone / blood clam
Local Scallop Ceviche
Tomato / radish / pichu berry
Truffle Mushroom Risotto
Fiscalini cheddar / black summer truffle / black king mushroom
Flannery Beef Dry Aged Beef Tenderloin
Potato pave / black garlic jam / bernaise emulsion
Meringue Gelato
Sugar cured egg yolks / straus family farms cream
Chef’s Menu
$195 per guest / $95 optional wine pairing
Eight Courses
Chef's choice
Dry Aged Meats
All served with potato galette and roasted shallots | Please allow time for meats to be cooked to perfection.
Whole Roasted Carpenter's Ranch Squab
$60.00
Half Duck / Sonoma County / Liberty Farms
$70.00
Dry Aged Flannery Beef Ribeye Steak / 16 oz
$80.00
Bone In Ribeye Steak / 32 oz / Flannery Beef
$175.00
New York Steak / 12 oz / Flannery Beef
$70.00
Porterhouse Steak / 32 oz / Flannery Beef
$175.00
Rack of Lamb / 12 oz / Superior Farms
$80.00
LA Times Food Event Menu
September7th $195 per
Bonito Sashimi
4-year shoyu koji / green onion / nori / avocado - Chef David Scholsser / Shibumi
Sunchoke Agnolotti
vadouvan / coriander / black truffle - Chef Nate Tauer / Pasta Bar
Honey Glazed Pork
rice / black truffle - Chef Tian Yong / Bistro Na’s
Flannery Beef Tenderloin
black garlic / potato puree /spring onion - Chef Kevin Meehan / Kali Restaurant
Corn “Mont Blanc”
Caramel Almond Gelato / Corn Bread - Kali Kitchen Team lead by Sous Chef Michael Kerner