housemade SOURDOUGH, cultured butter or ligurian olive oil 9

pecorino CROQUETTES, taggiasca olive tapenade, tender greens 16

tucker taylor CRUDITÉS, spring garlic aioli, tomato garum 15

demi-sec BEETS, pomelo, horseradish, spiced hazelnut 16

zuckerman farm ASPARAGUS, black truffle vinaigrette, smoked trout roe 22

ARTICHOKES sott’olio, double 8 dairy mozzarella, foraged greens 18

local ROCKFISH & CITRUS crudo, citrus nage, cresta di gallo 18

lamb TARTARE, mushroom duxelles, brioche toast, kohlrabi 20

stuffed MOREL MUSHROOMS, fogline farm chicken, grilled rabes 24

lonely mountain CHICORIES, medjool date vinaigrette, nuka vegetables 16

carnaroli RISOTTO, spring lamb sugo, rapini ripasatte, parmigiano reggiano 28

fresh CASARECCE, white fuseau sunchoke sugo, piracicaba, calabrian chile 26

potato GNOCCHI, english peas, bacon, crème fraîche 26

AGNOLOTTI DEL PLIN, sweetwater ranch pork, fines herbs 28

california HALIBUT, cioppino sauce, manila clams, salt spring mussels 40

liberty farm DUCK BREAST, blueberry glaze, brûlée onion, potato pavé 42

don watson LAMB ROAST, ancho chile harissa, black chickpea, fava greens 45

almond PARIS BREST, chocolate mousseline, milk ice cream, salted caramel 15

PAVLOVA, meyer lemon diplomat, bergamot tea granita, blood orange 14

sticky toffee PUDDING, tahitian vanilla ice cream, white 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