housemade SOURDOUGH, straus butter or ligurian olive oil 9

sweetwater OYSTER, hoshigaki persimmon 6

baja kanpachi CRUDO, pomegranate ponzu, fermented celtuce 22

sweet potato MOCHI, walnut salsa macha 12

marinated BEETS, grilled spigarello, romesco sauce 15

roasted BUTTERNUT SQUASH, ajo blanco, pickled kohlrabi 18

dungeness CRAB “ROLL” CROISSANT, espelette butter, fennel mayonnaise 30

grilled & chilled 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

PAPPARDELLE, pork shank sugo 30

wild mushroom LASAGNA, fava leaf fonduta, chive 32

half moon bay BLACK COD, braised daikon & potato, joi choi 45

sweetwater ranch PORK, radicchio, heirloom apples, celery heart 48

liberty farm DUCK, celeriac pureé, brussel sprouts, huckleberry jus 40

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, pistachio 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