Menus
We offer a 4-Course pre-fixe menu in our Dining Room and an À La Carte Menu in the Lounge and Bar Top
TO SHARE
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1 oz. AFICI White Sturgeon Caviar
AFICI’s Signature White Sturgeon Caviar was hand-selected and personally processed by Executive Chef, Eric Upper. This reserve white sturgeon, the most complex of caviars, reflects the passion, ingenuity, and mastery of the chef. This “caviar for connoisseurs” is an unctuous delicacy with high lipid content and an umami that pauses the palate. The caviar is exciting and distinctive in both the purity of the beads as well as the malossol integration that curates the egg that gives it its signature brine and pop. The result is a refreshing and unforgettable palate sensation that is the most universal and best for pairing.
$99 per half ounce
$183 per ounce
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A5 WAGYU CHARCUTERIE CANAPÉS
Charcuterie has been a passion for Chef Eric Upper since he was a child. When he left Robuchon he made a concerted effort to master the skills and techniques of making charcuterie. When he found a restaurant where he was able to master it, he introduced it to Chef Daniel Lucero, and soon Daniel mastered it. They have since teamed up again at AFICI. The charcuterie at AFICI is exclusively A5 wagyu. Using A5 wagyu leads to a depth of flavor that is hard to match. This charcuterie plate is unique not in only that it uses A5 wagyu, one of the highest quality meats in the world, but it is also well balanced and shows off both Italian and French techniques alike. It showcases Pâté, Rillette, Whipped Lardo as well as whole muscle expressions like Pancetta, Lonza or Coppa. Each item is transformed into an individual one or two bite canapé. It is whole animal utilization at its finest.
$50 per person
4 COURSE PRE FIXE MENU- $125
Please choose one dish per course to complete your dining experience.
FIRST
Choose One-
SANTA BARBARA ABALONE
Artichoke | Fermented Carrot | Taggiasca Olives
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BEET TERRINE
Bagna Cauda | Goat Cheese | Pistachio | Fuji Apple
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SMOKED WAGYU TRI-TIP
Radicchio | Cauliflower Mushroom | Chicories
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STRIPPED BASS CRUDO
Agua Chile | Hearts of Palm | Cucumber
SECOND
Choose One-
UNI SPAGHETTI
Bottarga | Gypsy Pepper | Caviar
Supplement $20
-
ROSEMARY FETTUCCINE
Westholme Wagyu Tongue | Porcini Mushroom Sott'Olio
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LOBSTER TORTELLONI
Black Truffle | Fennel | Grapefruit
Supplement $15
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SQUASH CAPPELLACCI
Amaretti | Brown Butter Emulsion | Hazelnut
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PAPPARDELLE
Venison Ragù | Pear | Pecorino
THIRD
Choose One-
ENCINA FARMS IBERICO PORC
Apple | Brandy | Saffron
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CHICKEN ROULADE
Red Orach | Malfatti | Point Reyes Blue Cheese
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HOLLANDER FARMS SQUAB
Chestnut | Cannelloni |Turnip
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HALIBUT
Cauliflower Beurre Blanc | Meyer Lemon | Bottarga
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POLENTA
Chestnut | Apple | Maitake | Blue Cheese
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DUNGENESS CRAB
Consommé | Potato | Sourdough
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BEEF AND ITS TONGUE
Butternut Squash | Wasabi | Radish | Black Truffle Vinaigrette
Supplement $15
TO SHARE
-
1 oz. AFICI White Sturgeon Caviar
AFICI’s Signature White Sturgeon Caviar was hand-selected and personally processed by Executive Chef, Eric Upper. This reserve white sturgeon, the most complex of caviars, reflects the passion, ingenuity, and mastery of the chef. This “caviar for connoisseurs” is an unctuous delicacy with high lipid content and an umami that pauses the palate. The caviar is exciting and distinctive in both the purity of the beads as well as the malossol integration that curates the egg that gives it its signature brine and pop. The result is a refreshing and unforgettable palate sensation that is the most universal and best for pairing.
$99 per half ounce
$183 per ounce
-
A5 WAGYU CHARCUTERIE CANAPÉS
Charcuterie has been a passion for Chef Eric Upper since he was a child. When he left Robuchon he made a concerted effort to master the skills and techniques of making charcuterie. When he found a restaurant where he was able to master it, he introduced it to Chef Daniel Lucero, and soon Daniel mastered it. They have since teamed up again at AFICI. The charcuterie at AFICI is exclusively A5 wagyu. Using A5 wagyu leads to a depth of flavor that is hard to match. This charcuterie plate is unique not in only that it uses A5 wagyu, one of the highest quality meats in the world, but it is also well balanced and shows off both Italian and French techniques alike. It showcases Pâté, Rillette, Whipped Lardo as well as whole muscle expressions like Pancetta, Lonza or Coppa. Each item is transformed into an individual one or two bite canapé. It is whole animal utilization at its finest.
$50 per person
Bar Menu
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STRIPED BASS CRUDO
Aguachile | Hearts of Palm | Cucumber
$23
-
SMOKED WAGYU TRI-TIP
Radicchio | Cauliflower Mushroom | Chicories
$25
-
BEET TERRINE
Bagna Càuda | Goat Cheese | Pistachio | Fuji Apple
$20
-
LOBSTER TORTELLONI
Black Truffle | Fennel | Grapefruit
$43
-
SQUASH CAPPELLACCI
Amaretti | Brown Butter Emulsion | Hazelnut
$28
-
ROSEMARY FETTUCINE
Westholme Wagyu Tongue Ragu | Porcini Sott'Olio | Horseradish
$33
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PAPPARDELLE
Venison Ragù | Pear | Pecorino
$33
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UNI SPAGHETTI
Bottarga | Aleppo Pepper | Caviar
$38
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CASONCELLI
Pickled Cherry | Wagyu Confit | Pistachio Puree
$28
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HALIBUT
Cauliflower Beurre Blanc | Meyer Lemon | Bottarga
$45
Cocktails
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SPLIT PERSONALITY
Belvedere Vodka | Aloe | Pamplemousse | English Pea | Cucumber | Finger Lime
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CLARITY
The Botanist Islay Gin | Dolin Blanc | Dimmi Aperitif | Trout Roe | Shiso
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CACTI
El Tesoro Blanco Tequila | Bruto Americano | Peach | Pineapple | Citrus | Fennel Frond
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BLESSED
Diplomatico Planas Rum | Chinola Passion Fruit | Chaparral | Citrus | Egg White | Sage
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CALIFORNIA DREAMING
Argonaut California Brandy | Coconut | Huckleberry Jam | Avocado Orgeat | Citrus
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ELEVATION
Buffalo Trace Bourbon | Pomegranate | Spiced Pear | Blood Orange | Citrus | Egg Whites
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AFICINADO
St. George Rye Reposado Gin | Brucato Orchard | Seville Orange | Thomcord Grape
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RIPPLE EFFECT
Aviation Gin | Sipsmith Sloe Gin | Aquavit | Beet Juice | Fig Shrub | Pickled Carrot
Wines by the Glass
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SPUMANTE
San Lurins, Fruili-Venezia Giulia, 2018
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ROSE CHAMPAGNE
Paul Laurent, Brut, Vallee de la Marne, NV
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CHARDONNAY
Paul Pernot, Côte d'Or, 2020
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PINOT GRIGIO RAMATO
Specogna, Fruili-Venezia Guilia, 2021
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BORDEAUX BLANC
Clos Des Lunes, Lune d'Argent," Sauternes 2019
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CHARDONNAY
Far Niente, Napa Valley, 2021
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RIESLING
Joh. Bapt. Schafer, "Dorsheim Pittermannchen," Nahe, 2018
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PINOT NOIR
Brewer-Clifton, Sta. Rita Hills, 2021
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NEBBIOLO
Balgera, "Alpi Retiche, Lombardia, NV
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BORDEAUX BLEND
Cos d'Estournel, "Le Medoc de Cos," Saint Estephe, 2014
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RED BLEND
Coup de Foudre, "Les Bouquinistes," Napa Valley 2020
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CHOCOLATE BUDINO
Miso Caramel | Cocoa Nib Tuile | Hazelnuts
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OLIO NUOVO ICE CREAM
Candied Blood Orange | Blood Orange Curd | Olive Oil Crumble
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STICKY TOFFEE PUDDING
Poached Apples | Crème Fraiche Ice Cream | Honey Lace Tuile
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MEYER LEMON PAVLOVA
Meyer Lemon Mousseline | Huckleberry Compote | Kumquat Granita