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Upscale dining offering precise cooking, using luxury-forward ingredients. Attentive, warm service. Notable beverage program including a spirit-free beverage pairing.
Full album and videos here: https://www.flickr.com/photos/loustejskal/albums/72157691616670490
2018 Michelin Stars **
Owner/Chef Noah Sandoval
Tasting Menu $195
8 / 10
Oriole
Welcome to Oriole
Welcome cocktail in the freight elevator
Oriole
Golden Osetra Caviar, cured hamachi, dill, saffron
Santa Barbara Sea Urchin, nigiri with yuzu kosho, genmai, barrel aged soy | Kampachi with shio kombu, Okinawan sea salt
Beausoleil Oyster, Mangalica consommé, finger lime, borage | Marcona Almond Crisp, jamon Mangalica, quince, Valdeón blue cheese, black walnut
Alaskan King Crab, aguachile, chicharrones, wild oregano
Razor Clam, spring onion, artichoke, smoked roe
Croissant , Perigord truffle butter
Cappelini, summer truffle, puffed wheat, yeast beurre monté
Japanese A5 Wagyu, ramp soubise, chestnut royale, bordelaise
Squab, Hudson Valley foie gras, black pepper, oxalis
Preserved Cherry, sakura blossom, grapefruit, mint
Délice de Bourgogne Soufflé, sesame, lemon
Chocolate Pistachio, lime and anise hyssop
MIignardises - Fraises du bois, pineapple cream puff, chinotto bon bon
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Oriole menu
Oriole beverage menu
Paul Bara Grand Cru Brut, Champagne, France
Tamarind Tonic - Rhum J.M, Apologue Aronia Berry, Tamarind, Tonic
Which one would you choose?
Ginga Shizuku (Divine Droplets) Junmai Daiginjo Sake, Hokkaido Japan
Oriole spirit-free pairing menu
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Noah Sandoval
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