Bar Bonmot, Cupertino, California

Kaluga Caviar ('gamtae' meringue, kelp gelee), Salmon Roe (creamy sweet potato, marinated tomatoes)

Kanpachi (toasted nori, wasabi tobiko, homare rice)

Sea Urchin and Aori Ika (tomato seaweed gelee, preserved meyer lemon), Green Cauliflower (hijiki, nori, pear)

Seafood Mousseline Stuffed Pepper (pickled plum aoli)

Cabage Potage (roasted mushrooms, gosari muchim), Grilled Buckwheat Focaccia (1 year aged korean plum butter)

Mt. Lassen Trout (nage 'jorim', tokyo turnip)

Prime New York Steak (asian pear veal jus,m shimeji mushroom)

Chestnut Ice Cream (soy milk skin, date syrup), Sweet Potato Chiffon Cake (aged sherry and sweet potato jam, coffee cremeux)

Black Sesame Mascarpone Cheesecake (valrhona white chocolate, sungold kiwi jam, toasted almonds)

Far East Fashioned (coconut washed japanese whisky, pandan, passion fruit & angostura bitters)