housemade SOURDOUGH, straus butter or ligurian olive oil 9

hog island OYSTER, fermented plum, lime 6

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

painted serpent CUCUMBERS, dan dan sauce, peanut 12

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

late-summer FRUIT, green curry vinaigrette, pepita brittle 18

half moon bay BLUEFIN TUNA, watermelon, fennel pollen, lemon cucumber 24

kibo farm LETTUCES, turnip “caesar” dressing, avocado, grilled croutons 18

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

semolina REGINETTE, jimmy nardello & pork belly ragù, negi 30

SPAGHETTI alla chitarra, piri piri sauce, bay shrimp, finger lime 32

san francisco HALIBUT, zucchini veloute, sauce vierge 45

sweetwater ranch PORK, corbaci pepper, haricots vert 45

liberty farm DUCK, nectaplum salsa, komatsuna, yassa sauce 46

melon GRANITA, yogurt mousse, compressed cantaloupe, anise hyssop 14

ricotta UPSIDE-DOWN CAKE, tenbrink stone fruit, burnt honey ice cream, pistachio 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.