At Limón, in collaboration with Four Seasons

TASTING MENU

Tostada
Dungeness crab and Bluefin tuna toro tartare, salt-cured egg yolk umami, black truffle, sea urchin aioli (Bouchie’s)

Crispy Seaweed Taco
Bluefin tuna ikura, mashed avocado with wasabi (El Puesto)

Baja Chocolate Clam
With “salsa al ajillo” (Casa de Brasa)

Almond Hummus
Onion ash, fresh black truffle, and dried fruit bread (Milos)

Burrata & Braised Leeks
Mustard vinaigrette and breadcrumbs (Mozza)

Calamata Pasta
“Ensenada” mussels, green peperoncino, and crunchy mollica (Zest)

Grilled Yellowtail Niçoise Salad
Market vegetables, basil, lemon vinaigrette (Delphine)

Chuck Short Rib Glazed
“Mosto de uva,” raisin, parsnip, fresh endive with jocoque (Limón)

Slow Roasted pork belly chop
Braised fennel sauerkraut Las Cuevas farm carrot puree, pickled baby radishes, spiced seasonal mango barbecue sauce (Nursery)

Pre-Dessert
Mango ceviche with cilantro, lemon juice, and tajín powder (Gingers)

Dessert
Nancy’s German chocolate cake with toasted coconut and chocolate ganache (Chiki)

$300 USD without wine pairing | $400 USD with wine pairing