housemade SOURDOUGH, cultured butter or ligurian olive oil 9

house fermented PICKLES 8

duck liver MOUSSE, warm parker house rolls, lavender salt 12

FRITTO MISTO, sprouting broccoli, delicata squash, creme fraiche-onion dip 12

sunchoke SOUP, wild mushrooms, cured egg yolk 14

winter CITRUS, scarlet turnips, mozzarella, kalamata olive crumble 16

san diego ALBACORE, brioche toast, sea lettuce, celtuce salsa 20

flannery beef TARTARE, fresno pepper, tomato garum sauce, melissa‘s crackers 22

CASTELFRANCO salad, leek miso bagna cauda, brassicas, parmigiano reggiano 17

little gem LETTUCES, jelly melon viniagrette, kohlrabi, sugar snap peas, croutons 16

AGNOLOTTI DEL PLIN, flannery beef, fines herbs 30

fresh LUMACHE, braised chicken sugo, cannellini beans, herbed pangrattato 24

TORTELLINI IN BRODO, porcini mushroom & green garlic 28

PETRALE SOLE, braised leeks, yukon gold potatoes, mizuna, meyer lemon sauce 38

wolfe ranch QUAIL, spiced persimmon chutney, pea shoots, roasted rutabaga 42

sweetwater ranch PORK COPPA, carrot mole, cresta di gallo salsa, cabbage 40

PAVLOVA, chocolate cremeux, coffee espuma, caramelized hazelnuts 15

sugar pie pumpkin CHEESECAKE, graham shortbread crust, pepita chantilly 14

citrus leaf POSSET, white chocolate crumble, earl grey chantilly, cara cara 14

mango & coconut lime sorbet FLOAT, kiwi mint shrub, fig leaf oil 12

*add white truffles (3 grams) 65

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