f r a n c e s dinner

housemade SOURDOUGH, cultured butter or sicilian olive oil 8

sweetwater OYSTER, pink pearl apple, scribe verjus 5

royal CAVIAR, choux puff, salted egg yolk custard, chives 25

daikon CAKES, mole negro, puffed riso nero, lime 14

hobb’s bacon BEIGNETS, maple & chive crème fraîche 15

coonstripe SHRIMP, melonade-makrut lime jaew sauce, rau rǎm 19

lavender roasted FIGS, double 8 stracciatella, pepita salsa macha 19

hokkaido SCALLOP crudo, red nanko ume aguachile, dashi, sesame 19

walla walla onion SOUP, maitake mushrooms, preserved meyer lemon salsa verde 17

star route LETTUCES, meyer lemon ‘bagna cauda,’ parmigiano, rosé vinegar 19

carnaroli RISOTTO, okra peperonata, castelvetrano olives, ricotta salata 25

fresh SPAGHETTI, san marzano kimchi, manila clams, toasted shallots 28

local BLACK COD, cherry tomato, saffron consommé, fennel 40

wagyu SHORT RIB, heirloom tomato, garlic scapes, basil oil 45

LUMBERJACK CAKE, medjool date, coconut, burnt honey ice cream 12

chocolate TART, peanut butter & chocolate crémeux, peanut brittle 12

stone fruit TRIFLE, almond cake, stone fruit-shiso sorbet, oat crumble 12

CHEF’S TASTING MENU 95 per person, requires full table participation

supplemental wine pairing 65 per person

The listed menu is a seasonal sample menu and is subject to change.

A 7% surcharge will be added to your bill

+ Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.