KABOCHA "CANDY", CELERY ROOT PUREE, FENNEL

This was an amuse that we served to our guests on Sunday the 30th of November. We melt a sugar sheet to encase the squash that adds a surprise crunch to the dish as well as sweetness.

UNI TOAST

This is a simple and great way to showcase Uni. Serrano, Micro Cilantro and Soy-Yuzu. The dish is finished with a few grains of Sel Gris.

FARMER MARKET SEASONAL JAM

Two times a week, my staff and I go to the farmers market and select fruits for jam. Because of the mild weather, Harry's Berries are still available. We marinate the fruit in sugar and lemon juice and cook it with pectin. The jars are sterilized and filled. Currently we offer Black Mission Fig, Strawberry and Mixed Berry Jam for our guests.

LIVE MAINE SCALLOP, SANTA BARBARA UNI, TURMERIC SAUCE

"NIJI" ROLL

The translation is Rainbow Roll. It is traditional assorted sushi with diced wasabi stem called Wasabi Kizame. This is a dish that will be added to the new menu at Bond Street in Beverly Hills.

VANILLA ROASTED PEACH, PISTACHIO

A very simple recipe to showcase the Palisade Peach. Quickly blanch the peach in boiling water to remove the skin. With a round cutter, remove the pit. The peach is filled with Tonga Vanilla Bean Ice Cream. We pipe a ring of pistachio puree and fill it with Lait Concentrate. With a recipe so simple, it is important to use the best quality ingredients.