housemade SOURDOUGH, straus butter or sicilian olive oil 8

highwater OYSTERS, c0rnito giallo and shallot mignonette 5

LOBSTER MUSHROOM, confit, persimmon and tarragon mignonette, milk bread 18

PANISSE FRITES, confit egg yolk and garlic “aioli,” chili crisp 10

KURI SQUASH, black garlic-honey vinaigrette, sour cream, pepita crunch 14

charred SAVOY CABBAGE, anchovy butter, parmesan vinaigrette, hazelnut 12

hobb’s bacon BEIGNETS, yuzu and buttermilk ranch 14

flannery beef TARTARE, guajillo chile, smoked shoyu, pickled jalapeño, house aioli, peanuts 19

SUNCHOKE soup, maple crème fraîche, apple, parsley oil 17

star route LETTUCES, delicata squash, persimmon, date vinaigrette, pistachio 19

semolina CASARECCE, white wine, caramelized leeks, apple, chanterelle, aged cheddar 27

california HALIBUT, bintje potatoes, braised kale, anchoïade, kimchi beurre blanc 45

DUCK CONFIT, roasted cauliflower, celery root, spiced grapes, almond gremolata, jus 40

wagyu NY STRIP, “entrecôte,” grilled broccoli, oyster sauce, toasted farro 52

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

chocolate BUDINO, fudge brownie, crème fraîche, pecan croquant 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.