housemade SOURDOUGH, straus butter or ligurian olive oil 9

hog island sweetwater OYSTER, passion fruit 6

marinated BEETS, sprouting broccoli, yogurt, zhug 15

baja kanpachi CRUDO, citrus-apple aguachile, aji amarillo pepper 22

sweetwater ranch CAPOCOLLO, puntarelle, pecorino abruzzese, lemon 20

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

white fuseau SUNCHOKE SOUP, seaweed gremolata 16

winter CITRUS, napa cabbage, mozzarella, mint & sorrel sauce 18

kibo farm LETTUCES, walnut dressing, heirloom apples, kohlrabi 16

ROTOLO VERDE, bellwether ricotta, tomato, braised greens 28

semolina PACCHERI, ras el hanout, honeynut squash, fonduta, sage 28

AGNOLOTTI DEL PLIN, fines herbs 29

marin coast COD, la ratte potato, red wine braised cabbage, salsa verde 45

fogline farm CHICKEN “fricassée”, fines herbs, spigarello 45

sweetwater ranch PORK BELLY, maitakes, honeypatch squash, chestnut 45

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