f r a n c e s dinner
housemade SOURDOUGH, cultured butter or sicilian olive oil 8
sweetwater OYSTER, pink guava, scribe verjus mignonette 5
daikon CAKES, aji cristal, tamarillo, puffed riso nero 14
hobb’s bacon BEIGNETS, maple & chive crème fraîche 15
winter FRUITS, citrus, kiwi, stracciatella, almond 17
hokkaido SCALLOP crudo, smoked dashi, green tomato, sesame 19
celeriac SOUP, hedgehog mushrooms, chinese celery, olive crumble 17
star route LETTUCES, meyer lemon ‘bagna cauda’, parmigiano, rosé vinegar 19
carnaroli RISOTTO, fava green pistou, english peas & tendrils, pangrattato 24
fresh SPAGHETTI, manila clams, green curry, toasted shallots, makrut lime 28
king SALMON & ROE, snap peas, buddha’s hand, sauce béarnaise 40
wagyu SKIRT STEAK, parsnips, carrots, brown farro, winter savory jus 43
LUMBERJACK CAKE, medjool date, coconut, cardamom ice cream 12
KEY LIME bar, graham crust, candied kumquats, crème fraîche 12
chocolate mousse TORTE, fudge cake, hazelnut chantilly, croquant 12
BANANA CREAM PIE, dulcey caramel ganache, vanilla 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.