housemade SOURDOUGH, straus butter or ligurian olive oil 9

hog island OYSTER, lemon verbena granita, boysenberry 6

glazed SALMON COLLAR, black garlic, miso, arugula 10

painted serpent CUCUMBERS, dan dan sauce, peanut 12

sweet potato MOCHI, walnut salsa macha 12

lamb TARTARE, chorizo spice, shatta sauce, brioche toast 16

abalone & shrimp CEVICHE, tostada, brentwood corn, serrano pepper 24

grilled STONE FRUIT, stracciatella, caper agrodolce, pangrattato 17

charred CABBAGE, bintje potato, bagna cauda, avocado 16

kibo farm LETTUCES, cherry vinaigrette, almond, mt. eitan goat cheese 17

squid ink SPAGHETTI, kamilche mussel, luke’s chorizo, komatsuna 28

semolina REGINETTE, porcini alla cacciatore, rosemary 30

AGNOLOTTI del plin, smoked eggplant, feta cheese, sunflower seed 28

wild king SALMON, zucchini & eggplant ratatouille, sauce choron 45

abatti wagyu PICANHA, shishito peppers, haricot verts 53

liberty farm DUCK, morel mushroom, sugar snap pea, xo jus 46

PAVLOVA, tahitian crème légère, apricot, mulberry coulis, pistachio 14

oat MADELEINES, sweet cream ice cream, roasted strawberries, basil 14

chocolate sabayon TART, sesame praline ice cream, miso caramel, croquant 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