housemade SOURDOUGH, straus butter or ligurian olive oil 9

hog island highwater OYSTER, red shiso, scribe verjus 6

wild mushroom-sunchoke SOUP, caramelized medjool date 14

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

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

baharat spiced FLATBREAD, yogurt, cauliflower, mint 18

baja kanpachi CRUDO, prickly pear, aji amarillo pepper 22

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

star route LETTUCES, walnut dressing, satsuma mandarin, nantes carrot 16

shrimp RAVIOLI, meyer lemon, paprika, chervil 30

aquerello RISOTTO, matsutake mushroom, parmesan 34

fresh TAGLIATELLE, chicken sugo, pickled biquinho peppers 28

AGNOLOTTI DEL PLIN, fines herbs 29

cá kho BLACK COD, scarlet turnip, heaven facing pepper, crispy rice 44

fogline farm CHICKEN “fricassée”, happy rich broccoli, green stem cauliflower 50

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 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