Wild line caught stripe bass, prince Edward Island mussels, saffron and chorizo beurre blanc, koshihikari rice
Legumes de saison
Grassfes ribeye, spring onion marmalade/jewelry, lions mane nugget, pickled seaweed, Russian kale chips, Okinawa potato puree.
My name is Joshua I have 14 years in the Hospitality industry, most recently up in The Bay Area as Chef de Cuisine at Maum a 1 Michelin star korean restaurant. Before that I was the opening Sous Chef of Protégé in Palo Alto, CA, ran by 2 French Laundry Alumni. During that time I also was a stagier at The French Laundry and Addison in San Diego. My wife is a pastry Chef that I met while working at Marche Moderne in Corona del Mar, we both helped open Nobu in Newport, CA and worked at Andrea in Pelican Hill before working In London and Budapest for a year.