housemade SOURDOUGH, cultured butter or ligurian olive oil 9

hog island highwater OYSTER, espelette hot sauce, yuzu 6

k&j orchard AUTUMN FRUITS, toasted walnut, fig leaf oil 14

white bean HUMMUS, front porch farm cauliflower, spiced flatbread 18

marin coast ROCKFISH CRUDO, cape gooseberry, ginger-nori gremolata 22

grilled CALAMARI, mojo sauce, sumac yogurt, japanese cucumber 21

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

kibo farm LETTUCES, fuyu persimmon, delicata squash, verjus dressing 16

star route CHICORIES, medjool date vinaigrette, pecorino abruzzese 16

sonora wheat REGINETTE, porcini alla cacciatora, pecorino 36

fresh CAMPANELLE, chicken sugo, pickled peppers 32

AGNOLOTTI DEL PLIN, sunchoke and fines herbs 29

cá kho BLACK COD, crispy rice, turnips, heaven facing pepper 44

fogline farm CHICKEN, pole beans, lobster mushroom, sauce moutarde 42

sweetwater ranch PORK LOIN, pommes purée, fennel-apple sauerkraut 50

chocolate SEMIFREDDO, banana ganache, barley miso caramel 14

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

yogurt CHEESECAKE, sorghum crumble crust, huckleberry 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