f r a n c e s dinner

housemade SOURDOUGH, straus butter or sicilian olive oil 8

royal CAVIAR, choux puff, salted egg yolk custard 25

highwater OYSTER, valencia pride mango granita, aji cristal 5

early girl TOMATO, fermented sungold, chilled bonito dashi, makrut lime 10

wagyu DUMPLINGS, ‘dan dan’ sauce, sesame, sansho pepper 9

daikon CAKES, early girl tomato jam, fresno hot sauce, riso nero 12

hobb’s bacon BEIGNETS, maple & chive crème fraîche 14

bluefin tuna CRUDO, crenshaw melon, persian cucumber, pistachio 19

roasted tomatillo SOUP, grilled poblano, hominy, sumac crema 17

star route LETTUCES, purple dragon fruit, mixed radish, rosé vinegar 19

sonora wheat CONCHIGLIE, lobster mushroom, green garlic kimchi, aged gouda 27

steelhead SALMON, rice grits, myoga ginger-scallion oil, green tomato 40

liberty DUCK CONFIT, devoto duck fat apples, fairytale eggplant 40

wagyu STEAK, jimmy nardello, heirloom tomato, polenta, toma cheese 45

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

TIRAMISU, chocolate ladyfingers, mascarpone mousse, sightglass coffee 12

SUNDAE, tahitian vanilla ice cream, spiced plum, oat crumble 12

CHEF’S TASTING MENU 98 per person, requires full table participation

supplemental wine pairing 68 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.