housemade SOURDOUGH, straus butter or ligurian olive oil 9

hog island OYSTER, fermented plum, lime 6

sonoma mountain MELON, earl grey, pistachio, whipped feta 16

full belly farm CUCUMBER, jimmy nardello muhammara, za’atar 14

autumn FRUIT, green curry vinaigrette, pepita brittle 18

local bluefin TUNA, watermelon, fennel pollen, lemon cucumber 24

SMOKED MUSSELS, old bay sauce, butter crackers, peach tomato 18

wild mushroom TOAST, ciabatta, tonnato, golden crisp apple 22

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

fresh TAGLIATELLE, jimmy nardello & pork belly ragu, chive 34

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

TORTELLONI, braised rainbow chard, pomme purée, parmesan 28

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

san francisco BLACK COD, zucchini veloute, sauce vierge 45

flannery beef ZABUTON, tomatillo glazed cabbage, smoked beet, jus 45

liberty farm DUCK, komatsuna, fingerling potato, sichuan peppercorn, pear 46

PAVLOVA, concord grape granita, black sesame creameux, krissy grapes 14

ricotta UPSIDE-DOWN CAKE, tenbrink stone fruit, burnt honey ice cream, pistachio 14

okinawa brown sugar CHURRO, salted caramel ice cream, dark chocolate 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.