A LA CARTE Menu
This is a sample menu of what may be served throughout the season. Note that our menu changes frequently.
Starters
Kojin Caesar
A nod to the original Kojin. Local greens topped with hearty amounts of katsumirin, kizami nori and smoked trout roe. What sets this salad apart is the umami-filled dressing.
Mackrel crudo
Fresh-caught mackerel, served with sweet citrus, cherry blossom ponzu and kinome
Rye Bread Service
House-baked rye bread served with our house-made cultured butter and goat cheese with local honey.
maitake
Farro risotto on a bed of Parmesan foam, with sour apple and chive oil, featuring maitake mushroom
Mains
Halibut
Local tomatoes confited, served alongside onion soubise and charred fennel
Short Rib
Braised until perfect texture, this dish comes with grilled Tokyo turnip and celery root puree
Tori
Chicken ballotine with charred radicchio, sunchoke puree, and chicken jus
Goat Cheese Tortelloni
Little Neck clams folded into a decadent chive sauce that is accompanied by escargot butter
Desserts
Matcha Donut
A perfectly golden donut stuffed to the brim with matcha cremé. Served alongside a chocolate and sage dipping sauce.
Rum Cake
Light and buttery cake soaked with a spiked rum syrup, served with caramelized pineapples and dulce de leche ice cream
Orange creamsicle
Deliciously refreshing orange ice cream served between toasted milk cake, topped with candied kumquat slices
