ousemade SOURDOUGH, straus butter or ligurian olive oil 9

hog island OYSTER, anise hyssop, strawberry 6

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

painted serpent CUCUMBERS, dan dan sauce, peanut 12

chilled PORK COLLAR, pine nut dressing, sungold tomato, shiso 15

FLATBREAD, ‘nduja butter, eggplant conserva, k&j orchard figs 18

grilled STONE FRUIT, stracciatella, caper agrodolce, pangrattato 17

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

BLUEFIN TUNA, watermelon, fennel pollen, lemon cucumber 24

DUCK CROQUETTES, beet emulsion, navel orange, badger flame beets 16

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

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

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

TAGLIATELLE, jimmy nardello & pork belly ragù, negi 34

potato GNOCCHI, charred poblano sauce, preserved lemon, pancetta 26

san francisco BLACK COD, zucchini veloute, sauce vierge 45

sweetwater ranch PORK, corbaci pepper, haricots vert 45

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

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

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