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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

Mother's Day

shrimp toast with cilantro, citrus chili

Chef's Menu Special

offered during dinner only

118 per person

full table participation required



oyster & razor clam

passion fruit, chili lime

fluke sashimi

kombu cured,  green chili, shiso


dim sum tower

fava bean

green chili, fermented black pepper  


shrimp foie gras



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 

soft shell crab 

iceberg lettuce, thai basil



miso, cippolini onions, crispy leeks

wild mushrooms 

parmesan, pine nuts, sansho pepper


beef miyazaki 

pickled tokyo turnip, yuzu soy

        add japanese uni...  18


cherry diplomat 

caramelized puff pastry, pistachio


warm ma·déleines

chocolate, coconut


chocolate mousse

raspberries, black sesame

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