housemade SOURDOUGH, cultured butter or ligurian olive oil 9

dashi braised DAIKON, sourdough miso, california yuzu 12

spring vegetable CRUDITÉS, spring garlic aioli, tomato garum 15

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

grilled SNAP PEAS, black truffle vinaigrette, smoked trout roe 18

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

rockfish CRUDO, dancy tangerine, spring onion, sweet herbs 20

star route LETTUCES, date vinaigrette, watermelon radish, levain croutons 16

carnaroli RISOTTO, spring lamb, stinging nettle pesto 28

AGNOLOTTI DEL PLIN, sweetwater ranch pork, fines herbs 28

fresh CASARECCE, white fuseau sunchoke sugo, calabrian chile 25

seared potato GNOCCHI, asparagus, guanciale, creme fraiche 25

san francisco HALIBUT, upland cress, french green lentil “revithia” 40

liberty farm DUCK BREAST english peas & their greens, blood orange 42

chocolate NAMELAKA, fudge brownie, golden sesame ice cream 15

SEMIFREDDO, yogurt mousse, honey glazed citrus, olive oil cake 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