f r a n c e s dinner

housemade SOURDOUGH, straus butter or sicilian olive oil 8

chelsea gem OYSTER, passion fruit, lime 5

royal CAVIAR, choux puff, salted egg yolk custard 25

daikon CAKES, green garlic salsa, puffed riso nero 12

hobb’s bacon BEIGNETS, maple & chive crème fraîche 14

asparagus FRITTO, preserved yuzu bagna cauda, anchovy 17

bluefin tuna CRUDO, blueberry, white corn, fresno chili, sumac 19

spring onion & potato SOUP, black garlic, fingerling potato chips, malt vinegar 17

star route LETTUCES, condor ridge avocado, sakura turnip, rosé vinegar 19

toasted FARROTTO, morel mushrooms, pea tendrils, parmesan 26

squid ink SPAGHETTI, local uni, makrut lime, shallot, aleppo 26

mt. lassen TROUT, english & snap peas, genovese basil 40

wagyu STEAK, zucchini, sweet potato, spring onion gremolata 45

LUMBERJACK CAKE, medjool date, coconut, buttermilk ice cream 12

chocolate MOUSSE, almond feuilletine, white chocolate ganache, stewed cherries 12

roasted strawberry SHORTCAKE, mascarpone chantilly 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.