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


oyster, kohlrabi kraut & sesame 3
guinea hen dumpling with aromatic broth 3
grilled shiitake with yuzu kosho 4
cucumbers with umeboshi-rosemary 5
cauliflower falafel with cilantro aioli 6
blue lake beans, lime pickle aioli & kaffir lime peanuts 6
duck liver mousse with almond biscuit 6
lap cheong with long pepper yogurt 6
nectarines with whipped crescenza & pink peppercorn 6
brokaw avocado with lime-pickled kale 7
pork belly stone fruit salad 7/14
brentwood corn, maitake mushrooms & fregola ‘gratin’ 8
uni-kimchi chawanmushi 8
local salmon spring roll with charred jalapeño ‘crema’ 8
garlic bread with burrata 9
grilled octopus with red chili vinaigrette 9
potato fritter with gulf shrimp & green garlic ranch 10
smoked trout-avocado ‘chip & dip’ 10
potato, shellfish & pickled seaweed porridge 10
steak tartare ‘poke’ 12

sourdough, sauerkraut, pecorino & ricotta pancake 4/piece
‘croque madame’ lonza & fiscalini cheddar whole-grain pancake 4/piece
yogurt butter-swordfish ‘floss’ toast  4/piece
summer squash-goat cheese 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
fresh hawaiian heart of palm salad with tahini-chili oil vinaigrette 15
carrot ‘mochi’ with brown butter & pistachio dukkah 15
pork sausage with spring herb curry & kaffir lime peanuts 16
porcini & ramp ‘fried rice’ a la plancha 18
‘kung pao’ beef sweetbreads & tongue with bacon, nuts & seeds 20
crispy duck confit with french crêpes, bok choy, enoki mushrooms 24


peach granita, white chocolate-cinnamon mousse, mulberries, smoky tea gelée 10
blackberry & nectarine cobbler, crème fraîche, black sesame & kinako 10
peach leaf rice pudding, lemon curd, blueberries, hazelnut 10
roasted strawberry ‘ice cream’ sandwich, black pepper macaron & cocoa syrup 10
‘world peace’ peanut muscovado milk $2/shot