housemade SOURDOUGH, straus butter or ligurian olive oil 9

hog island OYSTER, anise hyssop, strawberry 6

full belly farm MELON, coriander, coconut labneh, beet tuile 14

painted serpent CUCUMBERS, dan dan sauce, peanut 12

chilled PORK COLLAR, pine nut dressing, sungold tomato, shiso 15

PIZZA BIANCA, ‘nduja butter, eggplant conserva, k&j orchard figs 18

abalone & shrimp CEVICHE, tostada, brentwood corn, serrano pepper 24

grilled STONE FRUIT, stracciatella, caper agrodolce, pangrattato 17

heirloom TOMATO, garlic confit aioli, herbes de provence, sourdough toast 18

BIGEYE TUNA, watermelon, fennel pollen, lemon cucumber 24

kibo farm LETTUCES, turnip “caesar” dressing, avocado, grilled croutons 18

brentwood corn LASAGNA, parmesan fonduta, shishito peppers, chive 28

AGNOLOTTI del plin, smoked eggplant, feta cheese, sunflower seed 28

TAGLIATELLE, jimmy nardello & pork belly ragù, negi 34

san francisco BLACK COD, zucchini veloute, sauce vierge 45

sweetwater ranch PORK, corbaci pepper, dragon tongue bean 45

liberty farm DUCK, yellow peach salsa, komatsuna, yassa sauce 45

MADELEINE, grilled corn ice cream, rainbow orchard blueberry, shiso 14

ricotta UPSIDE DOWN CAKE, tenbrink stone fruit, vanilla ice cream, pistachio 14

chocolate SEMIFREDDO, almond chantilly, cherry jam, chocolate crumble 14

CHEF'S TASTING MENU 98 per person, full table participation required

supplemental wine pairing 68 per person

+Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs
may increase your risk of foodborne illness.

Menu subject to change

A 7% surcharge will be added to your bill