Ame Menu

with extra virgin olive oil, lemon and sea salt

with ogo seaweed, hawaiian sea salt and green onions

with spicy miso vinaigrette, radish-asian pear salad and seaweed "chicharrón"

cuttlefish noodles tossed with sea urchin, quail egg, umami soy sauce and wasabi

add with optional sonoma tezukuri natto (fermented soybeans)

with charred avocado, fresno chili, grapes, cilantro and trout caviar

with, paddlefish caviar and ponzu sauce

with japanese cucumber, hijiki, tobiko caviar and yuzu soy vinaigrette

with goat cheese croquettes and lemon herb vinaigrette

with parmesan balsamico vinaigrette

with speck, forest mushrooms and roasted gobo root

with wakame seaweed, grated daikon and trout roe

with duck meatballs and black truffle crostini

with lobster, sea urchin, shiitake and mitsuba sauce (please allow an extra 15 minutes for this preparation)

cod and shrimp dumplings in shiso broth

with soy braised pork belly, garnet yam purée, pickled chanterelles and huckleberry sauce "poivrade"

with crispy yukon gold potatoes, horseradish sour cream, roasted bone marrow and red wine sauce

with duck leg confit, duck liver crostino and bok choy

hokkaido scallops and cuttlefish on risotto nero with sauce americaine and yuzu kosho aioli

crudo, poke, lissa’s staff meal, ceviche and kaisen salad

with seasonal condiments

with caramel popcorn ice cream, macadamia nougatine and cara cara orange brûlée

with vanilla ice cream, passion fruit-mango sorbet, coconut gelée and hazelnut praline

with apple-yuzu marmalade and fromage blanc ice cream

with basil crème anglaise, rice crisp and a salad of compressed asian pear and pomegranate

with peanut butter-chocolate cream, hibiscus sorbet and maldon sea salt

with a poppy seed tuile

earl grey shortbread cookie, miso walnut cookie, chocolate sparkle cookie, coconut macaroon, white chocolate-mint-almond cookie

hangar one kaffir lime vodka, cock and bull ginger beer, lime juice. served tall over ice

bols barrel aged genever, elderflower liquor, lemon juice and mint. shaken, served up

sake, new amsterdam vodka, fresh ginger & cucumber. served up

avua cachaca, kalani coconut rum, raw sugar, lime. served on the rocks

zaya 12yr estate dark rum, smith and cross amber rum, velvet falernum, lime juice, pineapple juice, simple syrup, angostura float, mint. served tall over crushed ice

don pilar tequila, gran classico, peach liqueur, pineapple, fresno chile, over a large ice cube

four roses bourbon, cocchi barolo chinato, r. jelinek fernet, orange bitters. served up in a wine glass

nolets silver dry gin, ketel one vodka, lillet, lavender bitters. served up

passion fruit, vanilla syrup, fresh lime & guava soda

fresh lime, jasmine syrup & soda

fresh lime, muddled mint, sugar & soda

tomato & lemon juice, tabasco & spices

with ogo seaweed, hawaiian sea salt and green onions

with japanese cucumber, hijiki, tobiko caviar and yuzu soy vinaigrette

on bruschetta with spicy miso vinaigrette and mizuna greens

with duck meat balls and black truffle crostini

ginger braised berkshire pork shoulder and bbq sauce in lotus buns

with dashi sauce and shichimi peppers

with chashu of kurobuta pork belly, jidori egg, shiitake, scallions, nori and sesame

with dry aged ny strip steak, braised beef, spicy horseradish sauce, roasted gypsy peppers and caramelized onion beef jus

with crispy fingerling potatoes

with caramel popcorn ice cream, macadamia nougatine and cara cara orange brûlée

with apple-yuzu marmalade and fromage blanc ice cream

with basil crème anglaise, rice crisp, and a salad of compressed asian pears and pomegranate

with peanut butter-chocolate cream, hibiscus sorbet and malden sea salt

with a poppy seed tuile

earl grey shortbread cookie, miso walnut cookie, chocolate sparkle cookie, coconut macaroon, white chocolate-mint-almond cookie

eric bordelet, sparkling "poiré granit," normandy, france (750ml) 2013

ayse, vin de savoie, france n.v.

blanc de blancs brut, north coast 2011

brut réserve, montagne de reims, champagne, france n.v.

reims, champagne, france n.v.

reims, champagne, france n.v.

rolet, arbois, jura, france 2003

broadbent, "sercial" (dry), maderia islands, portugal n.v.

madeira islands, portugal n.v.

valdespino "don gonzalo vos," oloroso, jerez, spain n.v.

joh. jos. christoffel "erdener treppchen," mosel, germany 2011

nigl "freiheit," kremstal, austria 2013

lucien crochet, sancerre, france 2012

leah jorgensen "mae's vineyard," applegate valley, oregon 2013

pierre-yves colin-morey, "les burnins" premier cru, montagny, burgundy, france 2012

russian river valley 2011

eyrie vineyards, willamette valley, oregon 2013

domaine les cantates, chignin, savoie, france 2011

fort ross "sea slopes," fort ross-seaview 2012

"clos du meix garnier," burgundy, france 2011

montesecondo, chianti classico, tuscany, italy 2012

la rioja alta "viña ardanza" reserva, rioja, spain 2004

keenan, napa valley 2011