Angler

Luxurious Ossetra Reserve Caviar paired with delicately baked, golden banana madeleines for an unexpected and refined culinary combination.

Freshly shucked Pacific oysters served on crushed ice, enhanced with bright seaweed vinegar and smoky embered tomato.

Delicately dry-aged kingfish crudo complemented by punchy green yuzu kosho and fragrant herb oil.

Crispy, golden-fried frog legs served with a velvety, aromatic cardamom crème fraîche.

Crisp, sliced fresh geoduck tossed with sweet sungold tomatoes and vibrant pineapple tomatillo salsa.

Tender cured Norwegian trout accompanied by crisp sbinko pear and delicate wild greens.

Warm, wood-grilled oysters in their shells finished with a rich and spicy smoked chili butter.

Tender cold-smoked squab seasoned simply with coarse salt and freshly cracked black pepper.

Crisp seasonal garden lettuces and fresh herbs tossed in a bright, zesty Meyer lemon dressing.

Charred purple radicchio wedges drizzled with an intensely savory and complex allium X.O. sauce.

Earthy Maitake mushrooms slowly grilled over hardwood coals to achieve deep, smoky caramelized notes.

Crispy golden fries served with a unique, tangy house-made pickle ketchup.

Smoky, blistered Brussels sprouts tossed with savory seasonings and char-grilled to perfection.

Juicy heirloom Cherokee tomatoes layered with umami-rich scallop X.O. and embered tomato vinaigrette.

Fluffy roasted potato smothered in a velvety, melted Taleggio cheese sauce.

Sweet roasted leeks crowned with toasted hazelnuts in brown butter and a warm sherry vinaigrette.

Sautéed seasonal brassicas tossed with fresh chilis and an umami-packed garum glaze.

Blistered green beans finished with savory squid garum and crunchy smoked Marcona almonds.

Savory game meat patty grilled over wood fire, served on a toasted brioche bun with crispy fries.

Plump hand-dived sea scallop grilled over open coals to achieve a delicate caramelization.

Aged black cod fillet accompanied by smoky mussels in a sweet, vibrant corn reduction sauce.

Whole roasted sea bream infused with aromatic coconut and exotic Swarnadwipa spices.

Sweet Caledonian blue prawns finished with fragrant lemon oil and an aged Madeira wine reduction.

Tender vermillion rockfish served with a briny olive condiment in a fragrant smoked fish broth.

Grilled skate wing bathed in a rich, nutty tamari brown butter sauce dotted with crispy capers.