octavia’s SOURDOUGH, straus butter or ligurian olive oil 9

housemade CHARCUTERIE, sweetwater ranch pork, pickles, dijon butter, levain 24

hog island OYSTER, strawberry & mint 6

baja kanpachi CRUDO, english peas, lemon grass, pickled onion 22

sweet potato MOCHI, walnut salsa macha 12

full belly farm ASPARAGUS, smoked trout roe, black truffle vinaigrette 20

ARTICHOKE & MUSHROOM stuffed cabbage, black garlic, meyer lemon aioli 22

grilled & chilled CABBAGE, almond goma, sichuan, cara cara orange 18

star route LETTUCES, pear vinaigrette, snap pea, tarragon, manchego 16

ricotta SCARPINOCC, fava leaf pesto, spring garlic, pistachio 28

semolina SPAGHETTI, pork sausage, manila clams, meyer lemon 34

potato GNOCCHI, caramelized onion, spinach, pangrattato 28

half moon bay BLACK COD, braised turnip & potato, joi choi 45

don watson LAMB, sprouting cauliflower, green goddess, beets 46

liberty farm DUCK CONFIT, celeriac purée, brussel sprouts, huckleberry jus 45

chocolate sabayon TART, sesame praline ice cream, miso caramel, croquant 14

TRIFLE, passion fruit mango sorbet, macadamia, coconut chiffon 14

strawberry & rhubarb ETON MESS, fromage blanc mousse, hibiscus gelée 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