ctavia SOURDOUGH, straus butter or ligurian olive oil 9

hog island OYSTER, strawberry & mint 6

baja kanpachi CRUDO, snow leopard melon, nasturtium, scarlet turnip 21

sweet potato MOCHI, walnut salsa macha 12

painted serpent CUCUMBERS, dan dan sauce, peanut 12

lamb TARTARE, chorizo spice, shatta sauce, brioche toast 16

full belly farm ASPARAGUS, smoked trout roe, black truffle vinaigrette 20

ARTICHOKE & MUSHROOM stuffed cabbage, black garlic, meyer lemon aioli 22

star route LETTUCES, barigoule vinaigrette, artichoke, pecan, manchego 17

semolina REGINETTE, porcini alla cacciatore, rosemary 30

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

wild king SALMON, braised turnip & potato, mizuna 45

don watson LAMB, sprouting cauliflower, green goddess, beets 46

liberty farm DUCK, morel mushroom, sugar snap pea, xo jus 43

MILLE-FEUILLE, fig leaf cream, apricots, triple delight blueberries 14

oat MADELEINES, sweet cream ice cream, roasted strawberries, basil 14

chocolate sabayon TART, sesame praline ice cream, miso caramel, croquant 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