MENU

BREAKFAST

8am to 2pm

THIS MORNING’S BREAD

 baguette with french butter and jam 12/15

FARMER’S MARKET FRUIT

seasonal 17

GRANOLA

straus organic yogurt, farmer’s market fruit, wildflower honey 19

CHIA SEED PUDDING

oat and coconut milk, farmer’s market fruit, roasted almonds, wildflower honey 19

AVOCADO TOAST

cucumber, pickled fresno chilies, yuzu, cherry tomatoes, radish, roasted golden sesame 21

GIOIELLA RICOTTA TOAST

troy rogier peaches, bing cherry, pistachio, wildflower honey, mint 21

BRIOCHE FRENCH TOAST

vermont maple syrup 24

CARAMEL BANANA BREAD PUDDING

vanilla cream 16

CAST IRON BLUEBERRY PANCAKE

 vermont maple syrup 19

FRENCH OMELETTE

gruyère cheese, fines herbes, baby green salad 23

MAINE LOBSTER OMELETTE

gruyère cheese, spinach, hollandaise, baby green salad 28

BLT BENEDICT

nueske’s applewood smoked bacon, avocado, arugula, calabrian chili hollandaise, soft poached eggs 25

POTATO PANCAKE

smoked salmon, salmon roe, hollandaise, dill, soft poached eggs 27, add kaluga caviar 35

MEDITERRANEAN EGGS

greek yogurt, dill aleppo pepper butter, baguette, soft poached eggs 21

REGULAR BREAKFAST

bacon steak, fingerling potatoes, demi baguette, french butter, jam, eggs any style 24

CROQUE MADAME

house-cured ham, gruyère cheese, fried egg, baby green salad 23

BREAKFAST SANDWICH

pork belly sausage, mayonnaise, american cheese, fried egg 17

SHORT RIB BURRITO

central milling flour tortilla, oaxacan cheese, black beans, avocado, morita chili sauce, fried egg 26

BREAKFAST QUESADILLA

oaxacan cheese, poblano and murita salsa, zucchini flower, avocado, zucchini, fried egg 21

MUSHROOM TOAST

house-cured ham, spinach, hollandaise, red wine sauce, scrambled eggs 25

ARROZ CALDO

rice porridge, duck leg confit, shimeji and maitake mushroom, crispy garlic, green onion, soft poached eggs 23

KIMCHI FRIED RICE

short rib, pickled radish, sesame seeds, soft poached eggs 26

FILIPINO ADOBO FRIED RICE

pork belly, fresno chili, fried egg 23

TODAY’S QUICHE

seasonal vegetables, baby green salad 16

VEGETABLE FRITTATA

sprouted cauliflower, bell pepper, onion, arugula, goat cheese, lemon vinaigrette 24

LUNCH

11am to 2pm

POTATO LEEK SOUP

 brown butter 9/11

SOUP, SALAD, SANDWICH

potato leek soup, little gem salad, grilled cheese with dijon mustard & caramelized onions 23

GRILLED VIETNAMESE CHICKEN SALAD

cabbage, weiser farms melon, pickled fresno, cashews, nuoc cham 22

LITTLE GEM LETTUCE SALAD

avocado, cucumber, dukkah spice, cherry tomato, fines herbes, green goddess dressing 22

ROAST PORK SANDWICH

 tomato, green goddess dressing, arugula, lemon vinaigrette, french fries 21

SPICY FRIED CHICKEN SANDWICH

coleslaw, pickles, onions, special sauce, french fries 22

DRY-AGED BEEF BURGER

american cheese, caramelized onions, special sauce, french fries 24
(no modifications)

STEAK FRITES

grilled 8oz flat iron steak, french fries, béarnaise sauce 28

ON THE SIDE

FRENCH NORMANDY BUTTER

rodolphe le meunier 7

AVOCADO

sea salt, pepper 7

BACON STEAK

maple glazed; 1 piece 9

EGGS

two eggs any style 9

FINGERLING POTATOES

pimento, salt, chives 10

FRENCH FRIES

9

PLEASE NOTE

SUBSTITUTIONS OR MODIFICATIONS ARE POLITELY DECLINED.

ALLERGY & SERVICE CHARGE NOTICE:

We use peanut oil in our kitchen. Please notify us of any allergies you may have so we can provide the safest experience.

*Consuming raw or undercooked food may increase your risk of food-borne illness.

A 4% service charge will be added to each guest check to help offset the rising cost of health/medical and other benefits for all our valued full time team members. In support of this initiative, the entirety of the charge is retained by the company. If you would like this charge removed, please let our staff know. Thank you for dining with us and supporting our staff.

A 20% service charge will be added to parties of eight people or more.

The final bill may be split amongst a maximum of four cards per table.

HORS D’OEUVRES

BRENTWOOD CORN BEIGNETS

serrano chili aioli* 6/12

BLUEFIN TUNA TOAST

smoked heirloom tomato, kaluga caviar* 24/48

CALIFORNIA KING SALMON TARTARE

ponzu sauce, yuzu, shiso, toasted sesame* 12/24

EGGS ON TOAST

soft-scrambled eggs, pacific coast uni* 24/48

LIBERTY FARMS DUCK LIVER TARTELETTE

bing cherry marmalade, santa barbara pistachio, crispy coconut 16/32

BURGUNDY ESCARGOT EN CROÛTE

rodolphe le meunier butter, garlic, parsley 18/36

BAGUETTE

RODOLPHE LE MEUNIER BUTTER

normandy, france 15
add pan drippings 8

MOULIN DU CALANQUET OLIVE OIL

provence, france 15

FIRST

ICED OYSTERS

shigoku and kumamoto, barrel-aged mignonette* 5 ea.

JAPANESE HAMACHI CRUDO

weiser farms melon, thai basil, white nectarine nuoc cham* 34

YELLOWTAIL TARTARE

sungold tomatoes, jj’s lone daughter ranch gwen avocado, morita chili, salsa fresca, tehachapi blue corn tostadas* 32

LITTLE GEMS

murray farms cherry tomatoes, gwen avocado, radish, toasted seeds, fines herbs, green goddess dressing* 29

WOOD OVEN ROASTED SNAP PEAS AND CARROTS

tennerelli orchard apricots, straus creamery yogurt labneh, aleppo pepper, fat uncle almonds 29

SECOND

CARAMELIZED WALLA WALLA SWEET ONION TART

applewood smoked bacon, cave aged gruyère 27

LIVE SANTA BARBARA SPOT PRAWNS

meyer lemon, brown normandy butter 16/32

BERKSHIRE KUROBUTA PORK BELLY

kaluga caviar, cauliflower mousseline, brown butter, vin jaune 36 per person

HOPE RANCH MUSSELS

brown butter, saffron, espelette pepper aioli, basil 34

DOVER SOLE À LA MEUNIÉRE

potato mousseline, brown butter, meyer lemon 46/92

THIRD

CAVATELLI ‘CACIO E PEPE’

australian black winter truffle, black and white pepper, parmesan 52

ENGLISH PEA AGNOLOTTI

brown butter, parmesan, mint 38

MAINE LOBSTER CAMPANELLE

preserved meyer lemon 45

EUROPEAN WHITE ASPARAGUS RISOTTO

acquerello carnaroli rice, sungold tomato, basil, parmesan 42

ARUGULA RIGATONI

chanterelle, morel and porcini mushrooms, cherry wood aged balsamico 46

FOURTH

WILD CALIFORNIA KING SALMON

baby violet artichokes, early girl tomato confit, potato gnocchi, brown butter, meyer lemon, basil 52

REGALIS PENNSYLVANIA GOLDEN CHICKEN

fresh cranberry, green and yellow wax beans, summer squash, roasted chicken jus 72

WOLFE RANCH QUAIL

wild mushroom strudel, baby spinach, applewood smoked bacon, bing cherries 58

LIBERTY FARMS DUCK

oven-dried troy regier peaches, baby turnips, blackberry peppercorn jus 57

BRANDT PRIME BEEF STRIPLOIN

mahealani farms mushrooms, spinach mousseline, sauce béarnaise 72

BEEF FAT FRENCH FRIES

sauce dijonnaise* 13

CHEESE

LE CABRISSAC

goat, france

GALET DE LA LOIRE

cow, france

PONT L’ ÉVÊQUE

cow, france

TRAPPE ECHOURGNAC

cow, france

OSSAU-IRATY

raw sheep, france

36 MONTH AGED COMTÉ

raw cow, france

18 /27 /45

PLEASE NOTE

*consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Please be advised that our kitchen uses peanut oil for all fried items. Please notify your server of any food allergies.

A 4% service charge will be added to help offset the rising costs of health / medical and other benefits for all of our valued full time team members. In support of this initiative, the entirety of the charge is retained by the company.

If you would like this charge removed, please let our staff know. Thank you for dining with us and supporting our staff.