housemade SOURDOUGH, straus butter or ligurian olive oil 9

hog island highwater OYSTER, red shiso, scribe verjus 6

wild mushroom-sunchoke SOUP, caramelized medjool date 14

k&j orchard AUTUMN FRUITS, sun-kissed walnut, fig leaf oil 14

baharat spiced FLATBREAD, yogurt, cauliflower, mint 18

san francisco ROCKFISH CRUDO, prickly pear, aji amarillo pepper 22

grilled CALAMARI, mojo sauce, sumac yogurt, salted turnip 18

kibo farm LETTUCES, fuyu persimmon, delicata squash, verjus dressing 16

star route CHICORIES, medjool date vinaigrette, pecorino abruzzese 16

sonora wheat REGINETTE, porcini mushroom “alla cacciatora” 28

fresh TAGLIATELLE, chicken sugo, pickled biquinho peppers 28

AGNOLOTTI DEL PLIN, fines herbs 29

cá kho BLACK COD, scarlet turnip, heaven facing pepper, crispy rice 44

fogline farm CHICKEN, happy rich broccoli, lobster mushrooms, sauce moutarde 45

sweetwater ranch PORK LOIN, pommes purée, fennel-apple sauerkraut 50

chocolate SEMIFREDDO, banana ganache, barley miso caramel 14

row 7 koginut TRIFLE, pepita financier, butterscotch ice cream 14

yogurt CHEESECAKE, sorghum crust, coastal huckleberries 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