housemade SOURDOUGH, cultured butter or ligurian olive oil 9

hog island highwater OYSTER, watermelon granita 6

chilled front porch farm MELON, lemon verbena, mint 12

PAN CON TOMATE, smoked sungreen tomato, pepita salsa, shishito pepper 18

ensenada BLUEFIN TUNA, celtuce, finger lime, wild plum ponzu 26

heirloom TOMATOES, whipped ricotta, umeboshi, basil 18

duck liver MOUSSE mille feuille, mulberry gastrique, onion jam 17

summer CUCUMBERS, goma sauce, cherry tomato, furikake 18

beef “larb” TOAST, toasted rice, hakurei turnip, garlic aioli 16

kibo farm LETTUCES, bartlett pear, toasted almond, pt. reyes blue cheese 16

fresh TAGLIATELLE, chicken sugo, pickled peppers 32

SPAGHETTI alla chitarra, sugo di pomodoro, porcini xo, purple shiso 27

CAPPELLACCI negro, fairytale eggplant, sweetwater ranch ‘nduja, opal basil 30

AGNOLOTTI DEL PLIN, fines herbs 29

half moon bay BLACK COD, butter beans, squash blossom, pearl onions 40

fogline farm CHICKEN, romano beans, lobster mushrooms, sauce moutarde 42

abatti ranch WAGYU PICANHA, ají dulce peppers, mustard green, salsa 52

chocolate SEMIFREDDO, banana ganache, barley miso caramel 14

GALETTE, tenbrink roasted stone fruit, dragon balm ice cream, pistachio 14

TRIFLE, corn ice cream, angel food cake, berry compote, sorghum crumble 14

FROZEN YOGURT, thomcord grape, oat crumble, lemon verbena 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