housemade SOURDOUGH, cultured butter or ligurian olive oil 9

hog island highwater OYSTER, watermelon granita 6

chilled CHAMOE MELON, lemon verbena, mint 12

san francisco ALBACORE, celtuce, finger lime, wild plum ponzu 24

heirloom TOMATOES, whipped ricotta, umeboshi, basil 18

duck liver MOUSSE mille feuille, blackberry gastrique, onion jam 17

beef “larb” TOAST, toasted rice, hakurei turnip, garlic aioli 16

monterey SQUID, mojo sauce, sumac yogurt, japanese cucumber 21

kibo farm LETTUCES, black mission figs, toasted almond, pt. reyes blue cheese 16

fresh TAGLIATELLE, chicken sugo, pickled peppers 32

SPAGHETTI alla chitarra, sugo di pomodoro, porcini xo, purple shiso 28

CAPPELLACCI nero, fairytale eggplant, sweetwater ranch ‘nduja, opal basil 30

AGNOLOTTI DEL PLIN, fines herbs 29

half moon bay BLACK COD, butter beans, squash blossom, torpedo onion 40

fogline farm CHICKEN, romano beans, lobster mushrooms, sauce moutarde 42

abatti ranch WAGYU PICANHA, aji dulce salsa, scarlet turnip, jimmy nardellos 52

chocolate SEMIFREDDO, banana ganache, barley miso caramel 14

GALETTE, tenbrink roasted stone fruit, brown butter ice cream, pistachio 14

FROZEN YOGURT, concord grape sorbet, lemon verbena, toasted oat crisp 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