AFICI

Rabbit Ballotine

Summer Squash | Shelling Beans | Mustard Vinaigrette

Halibut Crudo

Japanese Cucumber | Loquat

Tomate

Eggplant | Shishito | Tomato

Nectarine Gazpacho

Sweet 100 Cherry Tomato | Okra | Buckwheat

Hiramasa

Melon | Mint | Wagyu

Uni Malfaldine

Bottarga di Muggine | White Sturgeon Caviar | Supplement - 10.00

Corn Miso Tagliolini

Chanterelle Mushroom | Shishito Pepper | Brentwood Corn

Fagottini

Encina Farms Pork | Mustard | Apricot

Triangoli Tripli

Yellow Corn | Jimmy Nardello | Lime

Tortelli

Summer Truffle | Artichoke | House-Made Mortadella

Encina Farms Iberico Pork

Nectarine | Arrowhead Cabbage

Chicken Roulade

Blue Foot Mushrooms | Blueberry | Almond

Hollander Farms Squab

Pink Lemon | Summer Squash

Ratatouille Tart

Black Garlic | Thyme Blossom

Striped Bass

Wagyu Bacon | Artichokes | Barigoule

Dry Aged Beef

Salsa Verde | Anchovy | Eggplant | Supplement - 15.00

A5 Wagyu

Brentwood Corn | Chanterelle Mushrooms | Wagyu Pancetta - Supplement 80.00

AFICI White Sturgeon Caviar

Served with scallion pancakes, smoked egg yolk, crème fraîche. 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

• Half Ounce$99.00
• Ounce$183.00

Wagyu Charcuterie House-Made A5 Wagyu Charcuterie Canapés

Pâté with Fennel Mustard; Coppa Melting on Gnocco Fritto; Rillette with Quince Mostarda on Brioche; 'Nduja on Sourdough; Prosciutto on Grissini; Bresaola. 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 introduced it to Chef Daniel Lucero, and soon Daniel mastered it. They have since teamed up again at AFICI. The charcuterie 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, Rillette, Whipped Lardo, Pancetta, as well as whole muscle in the form of a leg cured in "Prosciutto" style. Each item is transformed into an individual one or two bite canapé. It is whole animal utilization at its finest

• per person$35.00