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Wayan by Cedric Vongericthen
CVRG by Cedric Vongericthen
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rhubarb: chutney, warm madeleine
 our cocktail program centers on fresh, seasonal ingredients
mussels with auce poulette, furikake, salsa matcha

Chef's Menu

shrimp toast with cilantro, citrus chili

98 per person

full table participation required

 

crudo

oyster & razor clam

passion fruit, chili lime

 

fluke

kombu cured, green chili, shiso

 

 

dim sum tower

honeynut squash

fermented black pepper, sage  

 

shrimp

chives, cilantro, citrus chili

 

lobster

beurre blanc, petrossian caviar

*menu is subject to change

broccoli 20
pesto, chimichurri, spring garlic

mushrooms 22*
parmesan, pine nuts, sancho pepper

morels 36
gnudi, comte, basil fondue

third base 

green asparagus

herbal vinaigrette

 

wild mushrooms 

parmesan, pine nuts, sansho pepper

 

butterfish

miso, cippolini onions, crispy leeks

 

beef miyazaki 

roasted caraflex cabbage, yuzu soy

        add japanese uni...  18

sweets

banana brûlée 

amaretto, crème fraîche

 

warm ma·déleines

chocolate, coconut

 

chocolate mousse

raspberries, black sesame

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