Plumed Horse

There has been a Plumed Horse in this spot since 1952, though this decade-old iteration is by far the best. The décor exudes warmth, and the setting is elegant, yet comfortable.This inventive kitchen turns out upscale modern cooking. Duck consommé, poured tableside and enhanced with meaty mushrooms and a bright English pea flan, is as impressive to the eye as it is to the palate, while locally sourced abalone is finished with XO sauce for a pop of flavor. The decadent black pepper- and parmesan-soufflé with an uni petal is of the dive-right-in variety.Almond cake with cocoa-nib mousse and orange foam is decadent, but wait for the rows of chocolates from Chocolaterie by Angelica, wheeled over in a glass-domed cart.

What makes it distinctive

• A menu that offers both a full tasting format and a structured four-course alternative, each with clear pairing options
• A clear ‘luxury ladder’ for guests who want to climb, caviar by the ounce, A5 wagyu supplements, and a signature tableside martini
• A California fine-dining style that leans savoury and oceanic early, then pivots to game and dessert soufflés without losing precision

Signature Ingredients

• Uni and Dungeness crab, paired in the restaurant’s soufflé and fondue
• Monterey abalone, treated as a centrepiece luxury ingredient
• Matsutake and other high-aroma mushrooms
• Liberty Farms duck
• Game meats, including antelope
• Japanese A5 Miyazaki wagyu as a high-end supplement
• Caviar service with warm blinis and classic accompaniments

Chef’s Tasting Menu

• Tasting Menu: $225
• Wine pairing: $148
• Non-alcoholic pairing: $118
• Japanese A5 Miyazaki striploin supplement: $85

Four-course prix fixe

• Four Course Menu: $128
• Caviar service supplement: $148 per oz
• ‘Souffle Royale’ supplement: $35
• A5 Miyazaki Wagyu supplement: $85

Cocktails (sample)

• Barrel-aged old fashioned: $24
• Plumed Horse signature martini (tableside, two serves): $50