housemade SOURDOUGH, cultured butter or ligurian olive oil 9

spring vegetable CRUDITÉS, green garlic aioli 15

demi-sec BEETS, pomelo, horseradish, spiced hazelnut 16

zuckerman farm ASPARAGUS, black truffle vinaigrette, smoked trout roe 22

yellowtail CRUDO, hass avocado, jelly melon, kombu jam 19

lamb TARTARE, mushroom duxelles, brioche toast, kohlrabi 20

stuffed MOREL MUSHROOMS, fogline farm chicken, broccoli raab 24

medium farm FRITTO MISTO, young favas, vegetable garum dip 14

carnaroli RISOTTO, spring lamb sugo, nettle pesto, parmigiano reggiano 28

fresh CASARECCE, white fuseau sunchoke sugo, piracicaba 26

potato GNOCCHI, english peas, bacon, tarragon 26

AGNOLOTTI DEL PLIN, fines herbs 28

monterey bay LING COD, bamboo shoots, snap peas, smoked beurre blanc 45

liberty farm DUCK CONFIT, rhubarb glaze, brûlée onion, potato pave 40

sweetwater ranch PORK BELLY, cauliflower puree, yu choy, roasted carrot 52

TRIFLE, almond ice cream, chocolate cremeux, blackberry compote 15

PAVLOVA, meyer lemon diplomat, bergamot tea granita, blood orange 14

sticky toffee PUDDING, tahitian vanilla ice cream, white chocolate crumble 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