housemade SOURDOUGH, cultured butter or ligurian olive oil 9

DUNGENESS CRAB “cocktail”, little gem lettuce cups, habanada pepper, 18

celeriac SOUP, fennel-onion sofrito, spiced pepita 10

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

salt spring MUSSELS, makrut lime, fermented espelette, brioche toast 15

winter CITRUS salad, olio nuovo vinaigrette, romanesco 15

tetsukabuto SQUASH, hedgehog mushrooms, mozzarella espuma, croutons 18

house fermented PICKLES 8

CASTLEFRANCO salad, red beets, tarragon, meyer lemon 15

SPAGHETTI, wild mushroom sugo, creme fraiche, chive 24

CASSARACE, white fuseau sunchokes, piracicaba, calabrian chile 22

TORTELLINI IN BRODO, sweetwater ranch pork, rutabaga 28

mt. lassen TROUT, sprouting cauliflower, blood orange, kimchi 38

liberty farm DUCK BREAST, kohlrabi puree, lacinato kale, valencia orange 40

sweetwater ranch PORK, maitake mushroom, carrot soubise, charred leek jus 40

chocolate NAMELAKA, brownie, roasted sunchoke ice cream, almond crumble 15

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

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

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