our menu changes very frequently, here is a list of dishes you may see this week

hog island oyster, spicy kohlrabi kraut & sesame 3
guinea hen dumpling with aromatic broth 3
grilled shiitake with meyer lemon kosho 4
smoked trout with grains  & pork belly dashi 5
persimmon with kinako & black sesame 6
duck liver mousse with almond biscuit 6
crudité with sunflower-lentil ‘hummus’ 6
lamb merguez with blood orange-fennel salsa 6
pork belly citrus salad 7/14
potato-trout fritter with black trumpet ranch 7
salt baked celery root with black trumpet & brown butter 7
snacking pork with apple mostarda 9
garlic bread with burrata 9
rabbit-wagon wheel croquettes with soubise-persimmon mosto 9
grilled octopus with kampot peppercorn & tomato salsa 9
potato, shellfish & pickled seaweed porridge 10
ahi tuna tataki with yuzu ponzu 10
steak tartare, uni & umeboshi-rosemary vinaigrette 14

sourdough, sauerkraut, pecorino & ricotta pancake 3/piece
‘croque madame’ lonza & fiscalini cheddar whole-grain pancake 4/piece
yogurt butter-albacore ‘floss’ toast  4/piece
hedgehog mushroom toast 4/piece
everything buckwheat-beef tongue pastrami pancake 7/piece

CA state bird with provisions wolfe ranch quail / vacaville, CA 15/30
red trout with toasted hazelnut-mandarin-garum vinaigrette 11/22
1/2 dozen cast iron quail eggs with collards, smoked feta & candied pecan 14
fresh kiwi-hodo soy tofu salad, creamy miso-chili dressing & nori cracker 15
kimchi & maitake ‘fried rice’ a la plancha with smoked egg bottarga 16
‘kung pao’ beef sweetbreads & tongue with bacon, nuts & seeds 20
butternut squash mochi with brussels sprouts, savory oats & black truffle 20
don watson’s lamb with cumin, squid & dates 20

buttered winter fruit turnover, thyme crème pâtissière & hazelnuts 9
yuzu ‘ice cream’ sandwich, sesame macaron, kiwi, fennel 9
pineapple granita, vanilla bean tapioca & boozy apple jelly 9
old-fashioned cocoa cake, white chocolate crunch, ginger cream 9
‘world peace’ peanut muscovado milk $2/shot