housemade SOURDOUGH, cultured butter or ligurian olive oil 9

spring CRUDITÉS, spring garlic aioli, tomato garum 15

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

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

ARTICHOKES sott’olio, double 8 dairy mozzarella, foraged greens 18

local ROCKFISH & CITRUS crudo, citrus nage, cresta di gallo 18

lamb TARTARE, mushroom duxelles, brioche toast, kohlrabi 20

stuffed MOREL MUSHROOMS, fogline farm chicken, sprouting broccoli 24

star route LETTUCES, medjool date vinaigrette, nuka vegetables 16

carnaroli RISOTTO, spring lamb sugo, rapini ripassate, parmigiano reggiano 28

fresh CASARECCE, white fuseau sunchoke sugo, spigarello, calabrian chile 26

potato GNOCCHI, english peas, bacon, crème fraîche 26

california HALIBUT, cioppino sauce, manila clams, salt spring mussels 40

liberty farm DUCK BREAST, blueberry glaze, brûlée onion, potato pave 42

don watson LAMB ROAST, ancho chile harissa, black chickpea, fava greens 45

PARIS BREST, chocolate mousseline, almond ice cream, salted caramel 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