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

hog island sweetwater oyster, spicy kohlrabi kraut & sesame 3
guinea hen dumpling with aromatic broth 3
heirloom tomato with tahini-chili oil 4
roast zucchini with za’atar salt 4
kimchi-tofu banchan 4
guanciale chawanmushi 5
duck ham with umeboshi-rosemary vinaigrette 5
melon & goat cheese 5
duck liver mousse with almond biscuit 6
beef tongue with vinegar potato & scallion 6
quinoa, tongue of fire & corn ‘tabouleh’ 6
black butter figs with fontina fondue 6
paprika-lamb shank pierogi 7
garlic bread with burrata 8
air-dried beef with chili juice, rice powder & garlic chips 8
smoked trout-avocado ‘chip & dip’ 9
king salmon tartare with fermented turnips 10
pork belly plum salad 12

pickled local anchovy-tomato toast 3/piece
chanterelle toast 3/piece
sourdough, sauerkraut, pecorino & ricotta pancake 3/piece
sweet corn, garlic chive & mt. tam pancake 3/piece
stone-ground whole grain fiscalini cheddar pancake, heirloom tomato & roasted garlic 3/piece

CA state bird with provisions 9/18
maitake & duck ‘fried rice’ 10/20
red trout, mandarin, hazelnut-garum vinaigrette 11/22
halibut tartare ‘constructable’ 12/24
sardine with nori & garlic kazu 10
1/2 dozen cast iron quail eggs, salsa cruda, pimenton aioli 12
roasted bone marrow with mushrooms & pink peppercorn 15
eggplant frites with smoked tomato & two bottargas 15
bacon-curry with crispy beef sweetbreads & pickled squash 16
don watson’s lamb with cumin, squid, padrons & grapes 20

asian pear granita, ginger tapioca, & figs 8
oolong ‘ice cream’ sandwich, hazelnut, apple umeboshi compote 8
sweet corn pudding, maple caramel cream, huckleberries, pecan 8
raspberry jam fig & lardy-rye turnover, pistachio frangipane, cocoa nib cloud cream 8
‘world peace’ peanut muscovado milk 2/shot