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
guanciale chawanmushi 5
crudité with chickpea & yuzu kosho 6
duck liver mousse with almond biscuit 6
cucumber with kinako & black sesame 6
nectarine with whipped crescenza & pink peppercorn 6
heirloom tomato with bonito-rosemary aioli & shiso 6
pork belly pluot salad 7/14
chanterelle, ham & fregola summer salad 8
sweet corn polenta ‘elote’ 9
garlic bread with burrata 9
snacking beef with red chili vinaigrette 9
smoked trout-avocado ‘chip & dip’ 10
charred octopus with kampot peppercorn & tomato sauce 10
wild king salmon tartare, cucumbers & sudachi kosho aïoli 12

sourdough, sauerkraut, pecorino & ricotta pancake 3/piece
steak tartare baby leek-caesar toast 4/piece
tomato cheddar whole-grain pancake 4/piece
pickled local anchovy-tomato toast 5/piece
beef tongue & horseradish-buckwheat pancake 5/piece

CA state bird with provisions 9/18
red trout with toasted hazelnut-mandarin-garum vinaigrette 11/22
1/2 dozen cast iron quail eggs with cucumbers ‘à la grecque’ & goat milk queso fresco 14
artichokes, potato fritters with fennel frond ranch & black olive crunch 14
fresh hawaiian heart of palm salad with tahini-chili oil 15
kimchi ‘fried rice’ a la plancha with smoked egg bottarga 16
‘kung pao’ beef tongue & sweetbreads with bacon, nuts & seeds 20
don watson’s lamb with cumin, squid, padrons & dates 20

sweet corn tres leches, caramel cloud cream, blueberry 9
rich may peach granita, tapioca, smokey tea gelée, nectarine & shiso 9
olive oil ‘ice cream’ sandwich, blackberries, oregano, aged pecorino 9
chocolate ‘pop tart,’ roasted plum, lardy rye crust, walnut & crème fraîche 9
‘world peace’ peanut muscovado milk 2/shot