Clio Menu

aji amarillo, sukiyaki hearts of palm

macadamia green yuzu kosho chinese sausage

romesco, castelvetrano brassicas, colatura vin

charred allium marigold milk summer squash

labne, cucumber meyer lemon sake kasu

burrata, sunflower, nepitella, migas

salsa verde, dried black olive, pickled plum

sea buckthorn, spruce, nasturtium

maitake mushrooms arugula pesto bitter almond

poached apricot, chamomile, fingerlime, kefir

buttermilk water preserved meyer lemon chive blossom

lobster, sea urchin parsnip milk, candied lemon

sorrel emulsion green curry, xo nori croquant

calamansi "bbq", kai-lan thai herbs

hibiscus, aerated molasses cherry blossom, bee pollen

pioppinis, sweet onion vin jaune d’arbois

sake lees, fairytale eggplant grapefruit condiment

two chef selections toasted black rye

hibiscus, coconut linden blossom sour cream sorbet

chocolate cremeux maple, sumac white birch ice cream

sommelier selections for either 5 or 10 course menus.

hand carved, premium iberian ham

hibiscus, aerated molasses, cherry blossom, bee pollen

60 egg, crispy pork belly, pea puree, bitter almond, vadouvan

japanese prime beef

five chef selections, toasted black rye, modern and traditional garnishes