housemade SOURDOUGH, straus butter or ligurian olive oil 9

hog island highwater OYSTER, red shiso, scribe verjus 6

potato & leek SOUP, chanterelle mushroom 14

k&j orchard AUTUMN FRUITS, sun-kissed walnut, fig leaf oil 14

marinated BEETS, sprouting cauliflower, yogurt, zhug 18

baja kanpachi CRUDO, prickly pear, aji amarillo pepper 22

sweetwater ranch CAPOCOLLO, puntarelle, lemon, pecorino abruzzese 20

POTATOES & PEARS, brown butter, tarragon sabayon, arugula 17

kibo farm LETTUCES, walnut dressing, satsuma mandarin 16

carnaroli RISOTTO, matsutake mushroom, parmesan 30

ROTOLO verde, bellwether ricotta, braised greens, tomato 30

fresh PACCHERI, honeynut squash, ras el hanout, fonduta, sage 28

AGNOLOTTI DEL PLIN, fines herbs 29

cá kho COD, scarlet turnip, heaven facing pepper, crispy rice 45

fogline farm CHICKEN, “fricassée”, green stem cauliflower 45

braised PORK OSSO BUCCO, maitakes, koginut squash, confit chestnut 45

chocolate SEMIFREDDO, banana ganache, barley miso caramel 14

row 7 koginut TRIFLE, pepita financier, butterscotch ice cream 14

yogurt CHEESECAKE, sorghum crust, coastal huckleberries 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