housemade SOURDOUGH, straus butter or ligurian olive oil 9

hog island OYSTER, lemon verbena granita, blackberry 6

full belly farm MELON, coriander, coconut labneh, beet tuile 14

painted serpent CUCUMBERS, dan dan sauce, peanut 12

chef sun’s PORK LOIN, pine nut dressing, sungold tomato, shiso 19

abalone & shrimp CEVICHE, tostada, corn, serrano pepper 24

grilled STONE FRUIT, stracciatella, caper agrodolce, pangrattato 17

charred CABBAGE, bintje potato, bagna cauda, avocado 16

heirloom TOMATO, garlic confit aioli, herbes de provence, sourdough toast 18

kibo farm LETTUCES, cherry vinaigrette, almond, mt. eitan goat cheese 17

brentwood corn LASAGNA, parmesan fonduta, shishito peppers, chive 28

semolina REGINETTE, porcini alla cacciatore, rosemary 30

AGNOLOTTI del plin, smoked eggplant, feta cheese, sunflower seed 28

wild king SALMON, zucchini & eggplant ratatouille, sauce choron 45

sweetwater ranch PORK, corbaci pepper, haricots vert 45

liberty farm DUCK, plum salsa, komatsuna, yassa sauce 45

PAVLOVA, tahitian crème légère, apricot, blackberry coulis, pistachio 14

oat MADELEINES, sweet cream ice cream, roasted strawberries, basil 14

chocolate SEMIFREDDO, almond chantilly, cherry jam, 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