housemade SOURDOUGH, straus butter or ligurian olive oil 9

hog island OYSTER, fermented plum, lime 6

chamoe MELON, earl grey, pistachio, burrata 16

full belly farm DELICATA, jimmy nardello muhammara, za’atar 14

late-summer FRUIT, green curry vinaigrette, pepita brittle 18

norcal ALBACORE, watermelon, fennel pollen, lemon cucumber 20

wild mushroom TOAST, ciabatta, bluefin tuna tonnato, apple 22

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

fresh TAGLIATELLE, jimmy nardello & pork belly ragu, chive 34

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

TORTELLONI, braised rainbow chard, pomme purée, parmesan 28

SPAGHETTI alla chitarra, piri piri sauce, bay shrimp, finger lime 32

san francisco BLACK COD, zucchini veloute, sauce vierge 45

sweetwater ranch PORK, watermelon molasses, beet, okra, hushpuppies 50

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

PAVLOVA, concord grape granita, black sesame creameux, krissy grapes 14

ricotta UPSIDE-DOWN CAKE, tenbrink stone fruit, burnt honey ice cream, pistachio 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.