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.