f r a n c e s dinner

housemade SOURDOUGH, straus butter or sicilian olive oil 8

pacific gold reserve 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, blood orange, aji cristal pepper 19

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

star route LETTUCES, burnt mandarin dressing, melon vinegar, pt. reyes blue cheese 19

toasted FARROTTO, morel mushrooms, pea tendrils, parmesan 26

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

local BLACK COD, english & snap peas, dill pollen 40

wagyu STEAK, rainbow chard, sweet potato, spring onion gremolata 45

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

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

meyer lemon TART, pink peppercorn sablé, crème fraîche chantilly, olive oil 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.