f r a n c e s dinner

housemade SOURDOUGH, cultured butter or sicilian olive oil 8

high water OYSTERS, passion fruit, scribe verjus mignonette 5

royal CAVIAR, dulse & almond financiers 20

parsnip CAKES, green garlic, puffed riso nero, green strawberry, shinjinku 12

star route roasted BEETS, whipped feta, preserved mandarin, bull’s blood 14

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

asparagus FRITTO, bagna cauda, anchovy, meyer lemon, chili crisp 16

SCALLOP crudo, rio grapefruit, cara cara, kohlrabi, xo sauce, makrut lime 20

grilled OCTOPUS, mole negro, purple fingerlings, harissa, bronze fennel 23

celeriac SOUP, herbed croutons, fines herbes, fresh horseradish 16

star route LETTUCES, purple daikon, spiced pepitas, avocado “green goddess” 17

carnaroli RISOTTO, shiitake & beech mushrooms, fava pistou, parmigiano reggiano 25

SPAGHETTI, brenner clams, green curry, toasted shallots, cilantro 27

king SALMON, farro verde, castelvetrano olive, caper beurre blanc, smoked trout roe 39

sakura PORK CHOP, braised escarole, fennel, sauce moutarde 40

wagyu SHORT RIB, grilled asparagus, roasted baby carrots, urfa gremolata 44

dreamsicle POSSET, mandarin granita, marshall’s honeycomb candy 12

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

roasted blueberry TART, bay leaf crémeux, crème fraîche chantilly, mint 12

chocolate MOCHI, roasted strawberry ice cream, white chocolate crumble 12

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chef’s tasting menu for the table   $95 per person
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