EARLY SPRING 2025
HORS D’OEUVRES
POTATO AND LEEK BEIGNETS
tarragon aioli* 6/12
GIOIA STRACCIATELLA TARTELETTE
oro blanco, santa barbara pistachios, kumquat 8/16
BLUEFIN TUNA TOAST
kaluga caviar, smoked heirloom tomato* 24/48
EGGS ON TOAST
soft-scrambled eggs, santa barbara uni* 24/48
BURGUNDY ESCARGOT EN CROÛTE
rodolphe le meunier butter, garlic, parsley 18/36
BAGUETTE
RODOLPHE LE MEUNIER BUTTER
normandy, france 15
add pan drippings 8
MUNAK RANCH WALNUT HUMMUS
masia el altet olive oil, tahini, aleppo pepper 15
FIRST
ICED OYSTERS
kumamoto and barnstable, barrel-aged mignonette* 5 ea.
JAPANESE HAMACHI CRUDO
harry’s berries strawberries, thai basil, strawberry rhubarb nước chấm* 36
KING SALMON TARTARE
kimchi, green apple, radish, shiso, sesame, potato chips* 34
ENDIVE SALAD
goat cheese, medjool date, cara cara orange, mandarinquat, roasted hazelnut, meyer lemon vinaigrette 28
LITTLE GEM SALAD
jj’s lone daughter ranch pinkerton avocado, radish, toasted seeds, fines herbs, green goddess dressing* 27
SECOND
WOOD-FIRE ROASTED BRUSSELS SPROUTS AND CAULIFLOWER
singapore curry, raita, roasted almonds, garcia farms kumquats 29
WHITE AND GREEN ASPARAGUS ‘CACIO E PEPE’
black pepper, parmesan 38
BERKSHIRE KUROBUTA PORK BELLY
kaluga caviar, cauliflower mousseline, roasted hazelnut sauce vin jaune 56
DOVER SOLE À LA MEUNIÈRE
potato mousseline, brown normandy butter, meyer lemon 89
THIRD
ENGLISH PEA AGNOLOTTI
central coast chanterelle mushrooms, brown butter, red cow parmesan 45
STINGING NETTLE MEZZE MANICHE
himalayan morel mushrooms, tarragon 46
CAMPANELLE
dungeness crab, meyer lemon, basil 47
FOURTH
WILD VERMILION ROCK COD
baby artichokes, potato gnocchi, taiwanese spinach, meyer lemon, brown butter 54
LIBERTY DUCK
roasted baby turnips, mandarins, sauce à l’orange 56
REGALIS PENNSYLVANIA GOLDEN CHICKEN
roasted carrots, mushrooms, applewood smoked bacon, sauce coq au vin 72
BEEF SHORT RIB
chanterelle and black trumpet mushrooms, sugar snap peas, roasted parsnips, barley risotto 52
BLACK HAWK WAGYU ZABUTON
celery root mousseline, grilled broccoli di cicco, portobello mushrooms, sauce poivrade 59
FRENCH FRIES
serrano chili aioli* 13
CHEESE 18/27/45
PONT L’ÉVÊQUE
cow, france
LA COURONNE DE TOURAINE
raw goat, france
LE CURÉ NANTAIS
raw cow, france
WILDE WEIDE GOUDA
raw cow, netherlands
BLEU DES DOMBES
raw cow, france
DESSERT
STRAWBERRY TIRAMISU
caramelized white chocolate sabayon 16
CRÈME BRÛLÉE
honey sweet mango, toasted rice, passion fruit 16
BERRY PAVLOVA
meyer lemon, black tea 16
TRES LECHES
farmer’s markets berries, pistachio 16
PINK LADY APPLE TART
vanilla, armagnac caramel, twenty four month comté 18
ICE CREAM
black seasame-rapsberry, banana, chocolate 6/ea
SORBET
meyer lemon-basil, strawberry 6/each
PLEASE NOTE
This is a sample menu. The actual items may vary slightly based upon the seasonality of the ingredients.
Please notify your server of any food allergies. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Our corkage is $75/bottle. 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.
