housemade SOURDOUGH, straus butter or ligurian olive oil 9

sweetwater OYSTER, shinko pear, sesame 6

baja kanpachi CRUDO, pomegranate ponzu, fermented celtuce 22

sweet potato MOCHI, walnut salsa macha 12

marinated BEETS, spiced broccolini, yogurt, zhug 15

roasted BUTTERNUT SQUASH, ajo blanco, pickled kohlrabi 18

DUNGENESS CRAB roll croissant, espelette butter, fennel mayonnaise 22

grilled CABBAGE, almond goma, sichuan, pomelo 18

kibo farm LETTUCES, mandarin vinaigrette, winter citrus, toasted hazelnut 16

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

wild mushroom LASAGNA, fava leaf fonduta, chive 32

egg dough PAPPARDELLE, pork shank sugo, pangrattato 30

bodega bay BLACK COD, la ratte potato, braised cabbage, salsa verde 45

abatti ranch wagyu PICANHA, radicchio, heirloom apples, celery heart 52

liberty farm DUCK, celeriac purée, brussels sprouts, huckleberry jus 45

chocolate OPERA CAKE, mascarpone chantilly, hazelnut croquant 14

TRIFLE, passion fruit mango sorbet, macadamia nut, coconut chiffon 14

black lime PAVLOVA, bay leaf cremeux, mixed citrus, olive oil 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