Sepia 8 Course Menu Drops

Updated 5/30/26

Snacks

Oyster-Poached Oyster with Parmesan Butter, pickled ramp and Trout Roe

Sablefish Cannoli- Potato Cannoli filled with Smoked sablefish salad dipped in trout roe, topped with pickled shallot

Carpaccio Tart-Smoked Beef carpaccio inside a tart made from carmelized onion with sweet mustard

Foie- Malted Foie Gras Cone with Dried cherry and bubu arare

Caviar

Osetra Royale Caviar with Kampachi tartare underneath. Topped with grilled spinach and house made potato chips. The sauce is a burre blanc with shiro dashi and dill oil.

Hiramasa

Hiramasa rolled with honeycrisp apple, topped with housemade apple kimchi, nori and chamomile oil in an apple ponzu.

Scallop

Hokkaido Scallop and uni with a layer of koshihikari rice, topped with a salad of pea tendrils, cilantro and a carmelized kimchi consommé

Rohan Duck Breast

Rohan Duck with smoked duck rilette, sweet onion jus, turnip soubise and Cherry

Short Rib

Grilled Beef short rib with black garlic and morel, topped with baked potato hollandaise and chive oil

Prickly Pear Sorbet

Hibiscus Merignue with prickly pear sorbet, topped with black lime granita and urfa pepper

Budino

Tonka Bean budino with sunflower praline gianduja, sunchoke ice cream and salted maple caramel

Mignardise

Honey Butterscotch Mochi Donut

Chcolate bar with Cajeta and coconut

Ice cream sandwich with orange sugar cookie and rhubarb ice cream