housemade SOURDOUGH, straus butter or ligurian olive oil 9

hog island OYSTER, gooseberry, calabrian chili, shiso 6

“DEVILED” EGG, oaktown eastern mediterranean spice, pepper relish 6

lonely mountain CAULIFLOWER, jimmy nardello muhammara, za’atar 14

autumn FRUIT, poached quince, fig leaf, walnut brittle 18

bluefin tuna CRUDO, passionfruit, mezcal & prickly pear aguachile 24

wild mushroom TOAST, ciabatta, tonnato, golden crisp apple 26

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

AGNOLOTTI del plin, sweetwater ranch pork, sauce périgueux 40

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

TORTELLONI, rainbow chard, pomme purée, parmesan 28

SPAGHETTI alla chitarra, monterey squid, smoked mussels, tomato xo sauce 30

san francisco BLACK COD, persimmon mole, broccolini, sumac 45

flannery beef PICANHA, tomatillo glazed cabbage, smoked beet, jus 48

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

PAVLOVA, gooseberry granita, vanilla crème légère, pistachio 14

cinnamon STREUSEL CAKE, devoto farms apples, buttermilk ice cream 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.