Menu

 

Chilled sweet corn soup with brioche puree, crispy hominy and smoked sheep's milk cheese   9

 

Heirloom tomatoes with compressed watermelon, whipped burrata and olive oil granita   10

 

Bay scallop crudo with coconut, golden raisins, hot pepper and citron vinegar   11

.

 

Potato gnocchi with Spanish octopus, garlic scapes and pimenton breadcrumb and mint   11

 

Scrambled brown eggs with pickled pig's feet, truffle butter and parmigiano-reggiano   9

 

Rabbit liver tart with caramelized onions, compressed strawberries, olive oil and sorrel   11

.

 

Ahi tuna with fire roasted chiogga beets, razor clams, pickled shoshito peppers and dill   14

 

Monterey Bay squid with fresh dragon beans, manila clams, smoked pork shank and fresh okra    14

 

Organic chicken with cauliflower, lardo stuffed olives and lacinato kale and smoke   14

.

 

Hanger steak with butter poached radishes, tomato and Calabrian pepper jam, white anchovies and horseradish   14

 

Rabbit loin with summer truffles, artichokes, tortellini, turnips and parmigiano-reggiano   14

 

Suckling pig with braised leeks, chanterelle mushrooms, crispy skin and lemon puree   14

.

 

Almond cake with caramelized bananas, dark chocolate ice cream and jasmine tea meringue   9

 

Sweet corn panna cotta and bourbon corn cake with blackberries and caramel   8

 

Coconut milk chiboust with strawberry ice cream, buckwheat streusel and rosewater   9

.

 

Cheese plate, chef's choice with accompaniments 14

 

5 course (one each from first 5 sections) dinner: $55 plus tax and gratuity


Please note that a tasting menu must be ordered by everyone at the table.