f r a n c e s dinner

housemade SOURDOUGH, cultured butter or sicilian olive oi 8

sweetwater OYSTER, passion fruit, scribe verjus mignonette 5

royal CAVIAR, dulse seaweed financier, crème fraîche, chives 25

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

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

market FRUITS, citrus, kiwi, straus yogurt, lavender almonds 17

hokkaido SCALLOP crudo, smoked dashi, coriander capers, sesame 19

ASPARAGUS, green garlic salsa verde, anchovy, urfa biber 21

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

local BLACK COD, snap peas, buddha’s hand, sauce béarnaise, smoked trout roe 40

wagyu SKIRT STEAK, parsnips, carrots, brown farro, summer savory jus 45

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

chocolate mousse TORTE, fudge cake, hazelnut chantilly, croquant 12

strawberry & rhubarb ETON MESS, matcha cake, salted coconut cream 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.