It's one of their most phenomenal plates with
hamachi, pink grapefruit, avocado, serrano peppers, and
ponzu sauce.
Guests» culinary adventure begins with Chef Smith's unique starters, including Seared «Snake River Farms» Kobe Carpaccio with Wasabi Infused Organic Lemon Olive Oil, Watercress, Quail Egg and Shiso Aioli ($ 21) and Compressed Watermelon &
Hamachi Mosaic with Emperor's
Ponzu, Rainbow Micro Greens and Tobiko ($ 18).