to

start
oysters daily selection, red wine mignonette, lemon, hot sauce
6 for 18 | 12 for 34
parker house rolls beurre de baratte






6
marinated olives fennel seed, orange, lemon, garlic, thyme



6
bub and grandmas bread whipped fennel pollen butter



6
cheese plate accoutrements, crostini



3 for 17 | 5 for 25 | 7 for 32

field

butter lettuce giardiniera, radish, hazelnut, quinoa, fiscalini, citrus dressing

13
baby beets avocado, caraway, clementine, balsamic, brown butter, berries

14
heirloom tomatoes opal basil, balsamic reduction, ciabatta crostini, basil pesto
13
brussels sprouts almonds, sweet garlic, lemon, balsamic, lebni


11
cauliflower anticucho, avocado, crema, pepitas, puffed buckwheat, cilantro

18
tagliatelle cracked pepper, fiscalini & garlic crisps, cured egg, chives, reggiano broth
18

sea
kampachi calabrian agua chili & cilantro vinaigrette, avocado, quinoa, mandarin
16
crispy octopus strawberry harissa, frisee salad, pickled onion, mustard seed
19
calamari kung pao thai chili, wax bean, peanuts, green onion, cilantro

16
grilled blow fish anticucho, heirloom tomato vinaigrette, fresh herbs


15
market fish manilla clams, aji amarillo potato mousseline, turnips, leeks, tapenade
24

land
chicken liver mousse cornichons, pickled ramps, onion marmelade, crostini

13
broiled bone marrow parsley, preserved lemon, ramps, capers, country bread
18
steak tartare wagyu beef, capers, sea beans, dijon, egg yolk, country bread

16
wagyu flat iron steak diane flambed with brandy, lobster mushroom, baby fennel
29

large format


jidori chicken roasted in adobo, gizzards, chanterelles, pearl onion, mole, jus, chive 34
crispy Branzino blistered shishito pepper, onion, chili vinaigrette, garlic
34
pork chop melon salsa, chanterelles, grilled frise, plum gastrique


34
tomahawk ribeye chop bone marrow, garlic, alaskan fingerling potato (serves 2) 45 per person

sweet
donuts crme anglaise, whiskey-chocolate sauce, rum caramel


10
peach and raspberry cobbler vanilla ice cream





10
brownie chocolate ganache, vanilla bean ice cream, raspberry dust


10
caramel custard whipped cream, burnt sugar, black sea salt



10
selection of ice cream and sorbet from wanderlust creamery



3/ea
cheese plate accoutrements, crostini



3 for 17 | 5 for 25 | 7 for 32

executive chef | michael bryant

sous chefs | jason gonzales | chris ocegueda

afton | lucio | giovanni | ronnie | ramon | angel | luis | sergio | david | felipe | william | hugo
| miguel | alex | juan

10/05/2016