f r a n c e s dinner

housemade SOURDOUGH, straus butter or sicilian olive oil 8

sweetwater OYSTER, pink pearl apple, scribe verjus 5

royal CAVIAR, choux puff, salted egg yolk custard 25

daikon CAKES, mole negro, puffed riso nero 14

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

brussels SPROUTS, mango vinaigrette, point reyes blue, pomegranate 17

hokkaido SCALLOP crudo, sesame, red nanko ume aguachile 19

red kuri squash SOUP, walnut gremolata, sultana raisin, madras curry yogurt 17

star route LETTUCES, meyer lemon confit, melon vinegar, parmesan 19

anson mills RICE GRITS, matsutake mushroom, rainbow chard, smoked soy shoyu 26

edison wheat SPAGHETTI, row7 koginut, red miso, togarashi beurre noisette 26

atlantic SALMON & ROE, iacopi sorana beans, fine herbs 42

wagyu BAVETTE, toasted farro, celeriac, rainbow carrots 46

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

chocolate BUDINO, coffee & lemon ganache, whey caramel, sugar tuile 12

elderflower PAVLOVA, quince sherbet, coastal huckleberry, graham 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.