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with croquettes of local goat cheese and lemon mustard vinaigrette
with parmesan balsamico vinaigrette
with forest mushrooms, caramelized cipollini, roasted game jus and winter black truffles
in black vinegar sauce with horseradish cream
with venison “mole” and cacao nibs
with lobster, sea urchin, shiitake and mitsuba sauce
roasted cauliflower, pickled sultana grapes and curry brown butter sauce
marinated alaskan black cod and shrimp dumplings in shiso broth
shimeji mushrooms, cipollini, kuri squash and winter black truffle sauce
with potato”aligot”, braised cavolo nero and natural jus
with risotto mantecato, charred treviso and red wine gastrique
crudo, poke, lissa’s staff meal, ceviche and kaisen salad
simply prepared with extra virgin olive oil, lemon and sea salt
with avocado, ruby grapefruit, charred fresno chili and lime salt
with ogo seaweed, hawaiian sea salt and green onions
With Optional Sonoma Tezukuri Natto (fermented Soybeans) $2.00
cuttlefish noodles tossed with sea urchin, quail egg, umami soy sauce and wasabi
with japanese cucumber, hijiki, tobiko caviar and yuzu soy vinaigrette
with ponzu gelee, compressed daikon, shiso salad and seaweed tapenade
assortment of domestic artisan cheeses with seasonal condiments
with chocolate stout ice cream and chocolate fudge sauce
with hazelnut crumble and fior di latte ice cream
with sundried sour cherry kirsch ice cream in cacao nib dome
with honey brittle and lemon cream
with tropical fruit compote and lime froth
with a poppy tuile
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