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

PROVISIONS
hog island oyster, spicy kohlrabi kraut & sesame 3
guinea hen dumpling with aromatic broth 3
cucumber with kinako & black sesame 4
english peas, horseradish crème fraîche with parsnip chips 4
guanciale chawanmushi 5
huckleberry-beet & goat cheese 5
crudité with chickpea & yuzu kosho 5
duck liver mousse with almond biscuit 6
wild rice ‘chop chop’ with hazelnuts & sottocenere 6
butter clam tempura with grilled ramp remoulade 7
pork belly citrus salad 7/14
garlic bread with burrata 8
‘roman’ asparagus 8
snacking pork with apple mostarda 8
potato, shellfish & pickled nori porridge 8
smoked trout-avocado ‘chip & dip’ 9
charred octopus with kampot peppercorn & tomato sauce 10
favas & morels with hollandaise 12

PANCAKES & TOAST
sourdough, sauerkraut, pecorino & ricotta pancake 3/piece
green garlic-steak tartare caesar toast 4/piece
broccoli cheddar whole-grain pancake 4/piece
grilled asparagus, black trumpet aioli & gruyère toast 4/piece
beef tongue & horseradish-buckwheat pancake 5/piece
mendocino uni ‘taco’ pancake 8/piece

COMMANDABLES
CA state bird with provisions 9/18
red trout, mandarin, hazelnut-garum vinaigrette 11/22
1/2 dozen cast iron quail eggs with fava beans, smoked almonds & roasted kumquats 12
artichokes barigoule, potato fritters with fennel ranch & black olive crunch 13
shiitake mushroom & duck ‘fried rice’ a la plancha 14
fresh hawaiian heart of palm salad with tahini-chili oil 14
spicy kimchi yuba ‘primavera’ with smoked egg ‘bottarga’ 16
‘kung pao’ beef sweetbreads with bacon, nuts & seeds 18
grilled beef with maitake, broccoli & umeboshi-rosemary vinaigrette 20

DESSERTS
lemon curd ‘ice cream’ sandwich, coconut macaron, fennel, apricot 9
olive oil cake, birdseed, roasted strawberries & mascarpone 9
blue bottle coffee granita, whiskey cream, dates 9
cocoa nib crème caramel, madeira fudge, rice-fennel crunch, matcha 9
‘world peace’ peanut muscovado milk 2/shot