Sample Nine Course Tasting Menu

SEARED JAPANESE AYU
tomato gelee, basil seeds

64• QUAIL EGG
golden osetra caviar, cedar smoke

LOBSTER AND CORN SOUP
basil crème frâiche
2 X 4
crispy chicken, four cheese ravioli

ABALONE
dashi, mirin
TUNA SASHIMI
yuzu gelee, soy salt

KING SALMON
pig, sweet and sour
MEDAI
bean ravioli, shiitakes, ruby port

LOBSTER
corn ragout, enoki mushrooms
LOBSTER
hearts of palm, tokyo rome apple reduction

HOT FOIE GRAS
huckleberry compote, brioche, asian pear reduction with longpepper
SUMMER MELON-POACHED FOIE GRAS
plum gelee, brioche

QUAIL
edamame, eggplant
SQUAB
fig with licorice, fennel

KOBE BEEF
mushrooms, spinach, sancho pepper reduction
RIBEYE
squash blossoms, tapenade, pesto

WATERMELON SORBET
rose gelée

LEMON SHERBET
purple shiso granite

CHOCOLATE MANJARI CAKE
caramel and sea salt, teecino ice cream

PANNA COTTA
cantaloupe gelée, lemon ice cream

MIGNARDISES
The Dining Room at The Ritz-Carlton, San Francisco