Executive Chef: Scott Nishiyama

Whenever possible garnishes, blossoms, herbs, and other greenery utilized in
Chef Nishiyama's dishes are harvested from the Chez TJ Garden adjoining the house.

Menu Gastronomique $85
with wine pairings $140

Variations of Wild Fluke Crudo
"Hot and Sour", "Japonaise", "Ratatouille"

Moulard Duck Foie Gras "Neige"
Yukon Gold Potato, Garden Greens, Prune, Pickled Garlic


 Rice Crusted Soft Shell Crab
Almond, Chanterelles, Apricot


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New Zealand Tai Snapper
Lemon Verbena, Swiss Chard, Carrots, Corn Emusion

 Local Petrale Sole
Red Beets, Crispy Clams, Purslane, Vadouvan


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Kurobuta Pork Loin
Sweet Potato, Baby Turnips, Australian Black Truffle


Liberty Farm Duck Breast
Foie Gras Tartine, Toybox Radishes, Green Tomato Jam

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Trio of Fromage
Saint Nectaire, Auvergne, France: Broccoli, Mustard, Bliss Maple
Petit Agour, Pyrenees, France : Apples, Green Olives, Hazelnut
Montbriac, Auvergne, France: Peanut Financier, Celery, Raspberries

Summertime in the South
Buttermilk, Peach, Pecan, Blackberry

Araguani Chocolate Gateau
Praline, Sour Cherry, Crème Fraiche

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Chef's Tasting Menu $120
with Wine Pairings $195


Hiramasa Tartare
Avocado, Heirloom Melon, Galangal
with 2008 Argie Andes Torrontes, La Rioja, Argentina

 Moulard Duck Foie Gras "Neige"
Caramelized Roots, Broccolini, Pinenut, Kumquat
with 2004 Schloss Vollards Riesling Spätlese, Rheingau, Germany

Raviolini of Cauliflower
Mendocino Uni, Smoked Bacon, Black Pepper
with 2006 Enjingi Rajnski Rizling, Kutjevo, Croatia

Bread Crusted Alaskan Halibut
Sweet 100's, Garden Sorrel, Tomato Bouillion
with 2006 Nino Negri Quadrio, Valtellina, Italy

California Squab
Eggplant, Minted Garbanzos, Soy Caramel Jus
with 2007 Slanghoek Pinotage, Slanghoek, South Africa

Snake River Farms Ribeye of Beef
Hen of the Wood, Scallions, Date, Olive Jus
with 2006 Sequum Cabernet Sauvignon, Napa Valley, California

Redwood Hill Farm, Chèvre, Sebastopol, California
Broccoli, Mustard, Raisin
with Musva Sparkling Muscat, Valencia, Spain

"Beignets and Coffee"
Vietnamese-Style, Chicory, Condensed Milk
with 2004 Hannah Nicole Syrah Dessert Wine, Contra Costa, California

Mignardises

Make a reservation soon!
Discover and revel in the colorful, inventive, and masterful talent of our
Executive Chef, Scott Nishiyama.

Reservations
Contact us directly by calling the restaurant at (650) 964-7466 to make a reservation or use Open Table to make a reservation online by clicking here.

To learn more about the talented Chef who has taken the helm
at Chez TJ, click here to read
Chef Nishiyama's biography.