Plate-by-plate of chef Eric Bost’s tasting menu at Lilo on Thursday, December 4, 2025.

Alfresco Carlsbad evening to start.

Non-alcoholic fizzy welcome drink.

DEER ISLE PETITE SCALLOP | Fermented Raspberry. Citrus Fern. Marigold.

BIG EYE TUNA AND WAYGU BEEF CROUSTADE | Radish. Ginger. Wasabi. Meyer Lemon.

SANTA BARBARA SEA URCHIN | Butternut Squash. Koji. Myoga. White Alyssum.

BLACK TRUFFLE SABLÉ | Goat Cheese. Juniper. Roasted Chicken Skin.

GOUGÈRE | Comté Mornay. Barrel-Aged Maple Syrup. Ibérico Lardo.

Front row seats.

KUHEIJI 2021 | Yamadanishiki, ‘Fukuji’, Hyogo, Japan.

SPINY LOBSTER

Charred Cucumber. Blackberry. Kinome. Tomatillo.

CELERY | Kukicha. Gentian Root. Bayleaf.

ABALONE | Grilled Over Embers. Brushed with Fermented Pepper and Guanciale.

Tempura of Brassicas. Oyster Emulsion. Allium Powder.

A Broth of Roasted Chicken and Bone Marrow.

SCHLOSS GOBELSBURG 2022 | Grüner Veltliner, Ried Lamm Vineyard, Kamptal, Austria.

IKEJIME BLACK COD | Matsutake Mushroom. Asian Pear. Lime Kosho. A Sabayon of Pineau des Charentes.

N25 KALUGA CAVIAR.

Orgeat Ice Cream. Smoked Celery Root Bushi. Freshly Pressed Almond 011.

CHERRY | Coffee. Cacao. Shio Koji.

MAINE LOBSTER.

Black Mission Fig. Charred Onion. Bronze Fennel.

Sauce of Dried Chilies. Laminated Brioche.

A5 MIYAZAKI WAGYU.

Smoked and Grilled Unagi. Battera Kombu. Crispy Leek. Sunchoke. Koji. A Sauce of Roasted Oxtail.

CARROT | Passionfruit. White Pepper. Hoja Santa.

AMAZAKE | Coconut. Passion Fruit. Sake.

BLACKENED BANANA.

Koshihikari Rice. Medjool Date. Shiro Miso Caramel.

Roasted Rice Donut.

STROOPWAFFLE | Burnt Orange. Tonka Bean.

CARROT TARTELETTE | Ginger. Sesame Praline. Bronze Fennel.

MATCHA MOCHI | Lemon. Buddha’s Hand. Finger Limes.

Tea for two.