Dinner Menu
Raw Beef
$18.00
Peanut, chlorophyll
Dungeness Crab
$32.00
Charred lettuce, black garlic
Young Turnips
$17.00
Banana vinegar, creme fraiche
Brussels Sprouts
$9.00
Shallots, fish sauce
Pork Pate
$11.00
Clove, rambutan
Sweetbreads
$28.00
Spice bread, smoked bone marrow
Wild Alaskan Halibut
$27.00
Burnt onion, black roots
Santa Barbara Uni
$18.00
Cauliflower, chinese sausage
Akaushi Beef
$36.00
Pistachio, mustard juice
Trout Roe
$19.00
Rice pudding, quince
White Asparagus
$20.00
Almond, black sesame
Sweet Potatoes
$16.00
Smoked tofu, tamarind
Chicken Dumplings
$9.00
Caramelized sugar, confitures
Indian Eggplant
$16.00
English peas, sunchoke skins
Crispy Spring Rolls
$15.00
Dungeness crab, lime
Mugifuji Pork
28.00
Alliums, rhubarb
$Large Format
New England Scallops
Cooked over hot river stones
Imperial Wagyu Beef Brisket
Braised for 36 hours with palm sugar and fish sauce
Heritage Pork Belly
Glazed with roasted rice syrup
Tasting Menu
Biodynamic Leeks
Buried under hot coals until tender, lightly brushed with california yuzu skins, a sour dressing made from buttermilk and the burnt leek skins, seaside arrowgrass.
Japanese Scallops
Dressed with an infusion of botanicals, powdered yogurt and geranium, wild watercress stems, romaine lettuce root, clarified unripe melon juice, native elderflowers.
Dungeness Crab From The Oregon Coast
Seasoned with an emulsion made from its shell and liver, wrapped in crystal lettuce and grilled over japanese charcoal, fermented garlic paste, passion fruit juice thickened with egg yolks, mushrooms, tubers, spicy leaves and herbs.
Toasted Grains and Cereals
Stewed in brown butter and lime juice, caramelized mushroom pudding made with black beer, roasted hazelnuts with dark english malt, kelleys egg yolk, shaved trumpet mushrooms, a rich, aromatic duck broth infused with chinese tea leaves smoked over pine branches.
Lambs Shoulder
Slow-roasted with sequoia redwood shoots, ripe and unripe mango, yellow roots, preserved mustard seeds, puffed soymilk skin, wild yarrow leaves.
Shaved Ice of Redwood Stems,
Sour red currant berries and jelly, creme chiboust flavored with jasmine flowers, crispy rice crackers, orange blossom bubbles, roasted almond praline.
Menu for Red Medicine is provided by findrestaurantmenu.com
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