housemade SOURDOUGH, cultured butter or ligurian olive oil 9

sweetwater OYSTER, verjus mignonette 6

mt. eitan feta CHISOLINO, black mission fig 12

chilled GALIA MELON, lemon verbena, mint 12

local halibut CRUDO, fennel, fingerlime, wild plum ponzu 20

heirloom TOMATOES, whipped ricotta, umeboshi, mint 18

star route CUCUMBERS, cherry tomato, goma sauce, chili oil, furikake 18

kibo farm LETTUCES, preserved ramps, hakurei turnip, pangrattato 16

fresh TAGLIATELLE, braised chicken sugo, pickled peppers 32

brentwood CORN LASAGNA, shishito peppers, pecorino romano fonduta 28

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

AGNOLOTTI DEL PLIN, fines herbs 29

oregon white SEA BASS, butter beans, squash blossom, grilled negi 43

fogline farm CHICKEN, little gem, dragon tongue beans, mulberry bbq sauce 45

flannery beef PICANHA, chimichurri, mustard green, fingerling potato 52

chocolate SEMIFREDDO, mascarpone mousse, coffee granita, cherries 15

GALETTE, tenbrink roasted stone fruit, brown butter ice cream, pistachio 14

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

labneh CHEESECAKE, swanton farm strawberries, oat crust 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