This is one of the only dishes from the old space that we carried over. We try not to do butter based sauces but this one has been a guest favorite and works particularly well with caviar. The sauce is a shellfish stock that’s blended with koji and butter. To serve, we break it with an oil of Chinese celery and chive. The current version is served with dungeness crab, smoked onion cream and Kaluga caviar from Astrea. 📷: @jlims