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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.

$183 per person

WAGYU CHARCUTERIE

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 poached Chef Daniel Lucero, and soon Daniel mastered it. They have since teamed up again at AFICI. The charcutereie 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, rilettes, whipped lardo, ‘Ndjua, as well as whole muscle in the form of a leg cured in “prosciutto” style. It is whole animal utilization at its finest.

$40 per person

CARNE CRUDA

Cauliflower Mushroom Sott'Olio/ Huckleberry / Black Truffle

TOMATO TARTLET

Pecorino Fiorita / Tarragon / Gooseberry / Boquerones

DEVILS GULCH RABBIT

Pistou / Summer Salad / Pickled Mustard Seed

HALIBUT CRUDO

Canadew Emulsion / Cantaloupe / Serrano

WESTHOLME WAGYU TONGUE

Tomato Gastrique / Popcorn Tuile

CASONCELLI

Pistachio Puree / Cherry / Confit Wagyu

UNI SPAGHETTI

Bottarga / Gypsy Pepper / Caviar

Supplement $10

ROSEMARY FETTUCCINE

Westholme Wagyu Tongue / Porcini Mushroom Sott'Olio

WHITE TRUFFLE TAGLIATELLE

Egg / Parmiggiano

Supplement $80

CORN CAPPELLACCI

Popcorn / Jimmy Nardello / Yuzu Kosho

DUO OF BEEF

Grilled Strip / Braised Brisket / Sunchoke

Supplement $80

CHICKEN ROULADE

Red Orach / Malfatti / Point Reyes Blue Cheese

DEVIL'S GULCH SQUAB

Santa Rosa Plums / Squab Jus / Pistachio

STRIPED BASS

"Paella" / Geoduck / Jimmy Nardello / Chorizo / Socarrat

MATSUTAKE

Eggplant / Mountain Caper / Douglas Fir Oil