Estela

Beef tartare with elderberries and sunchoke

Caviar supplement

Corn velouté with finger lime and coriander

Cured tuna with black pil pil and ponzu

Dry aged duck with cherry and turnip

Elysian fields lamb with summer squash and farro

Endive with walnuts, anchovy, and ubriaco rosso

Fried arroz negro, squid, and romesco

Jamón Ibérico

Lobster with savoy cabbage and kohlrabi

Mackerel with sesame and horseradish

Oysters with yuzu kosho mignonette

Ricotta dumplings with mushrooms and pecorino sardo

Sourdough miche with butter and olives

Striped bass with mussels and green garlic béarnaise

Summer squash with miso and pinenuts

Wagyu steak with romano beans, bottarga, and potato

Charcuterie

Cured pork belly with peas, chanterelles, and garlic scape

Grilled shishitos with ajo blanco

Market fruit plate with Brillat Savarin

Omelette with peekytoe crab and sea lettuce

Scallop with dates and hazelnuts

Shrimp and scallop katsu with egg and smoked mozzarella

Sourdough miche with butter

Summer squash with miso and pine nuts

Wagyu steak with peppercorns, hollandaise, and potato chips