Bar Crenn, San Francisco

Half dozen oysters with Muscadet gelee and smoked oyster cream, Robert Moncuit

Caviar Bombs (Kaluga Hybrid), Tartare de Boeuf (Akaushi strip loin, traditional accompaniment, smoked beef fat)

Pommes Gaufrettes, Capellini a L'oursin et L'ossetra (Housemade pasta, sea urchin, Kaluga Hybird caviar)

Brioche et Beurre (Chef Crenn's signature brioche, cultured butter), Sea Urchin and Caviar

Saint-Honore (Pate a coux, vanilla, almond)