Purity and precision are the underpinnings of Chef Michael Cimarusti's California cooking, inspired by flavors from Asia and the Mediterranean. The tasting menu blends classic technique with a modern sensibility, and sources the freshest and most sustainable seafood, often wild-caught from American waters, and at no point during the meal will you doubt its impeccable quality. A Pacific oyster, gently cooked and served in its shell and finished with a luscious sauce of champagne butter and golden Kaluga caviar, is a signature item for good reason. Other high points include canapés, as in a delicate lobster mousse served on a cracker made of the same and topped with black truffle. Dessert is superb, boasting house-made chocolate and exquisite mignardises.