f r a n c e s dinner
housemade SOURDOUGH, cultured butter or sicilian olive oil 8
high water OYSTERS, passion fruit, scribe verjus mignonette 5
royal CAVIAR, dulse & almond financiers 20
parsnip CAKES, green garlic, puffed riso nero, green strawberry, shinjinku 12
star route roasted BEETS, whipped feta, preserved mandarin, bull’s blood 14
hobb’s bacon BEIGNETS, maple & chive crème fraîche 14
asparagus FRITTO, bagna cauda, anchovy, meyer lemon, chili crisp 16
SCALLOP crudo, rio grapefruit, cara cara, kohlrabi, xo sauce, makrut lime 20
grilled OCTOPUS, mole negro, purple fingerlings, harissa, bronze fennel 23
celeriac SOUP, herbed croutons, fines herbes, fresh horseradish 16
star route LETTUCES, purple daikon, spiced pepitas, avocado “green goddess” 17
carnaroli RISOTTO, snap peas, beech mushrooms, fava pistou, parmigiano reggiano 25
SPAGHETTI, brenner clams, green curry, toasted shallots, cilantro 27
king SALMON, farro verde, castelvetrano olive, caper beurre blanc, smoked trout roe 39
sakura PORK CHOP, roasted baby carrots & english peas, thyme jus 40
wagyu SHORT RIB, grilled asparagus, pickled red chard, urfa gremolata 44
dreamsicle POSSET, mandarin granita, marshall’s honeycomb candy 12
LUMBERJACK CAKE, medjool date, coconut, cardamom ice cream 12
roasted blueberry TART, bay leaf crémeux, crème fraîche chantilly, mint 12
chocolate MOCHI CAKE, roasted strawberry ice cream, white chocolate crumble 12
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chef’s tasting menu for the table $95 per person
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