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

PROVISIONS
hog island sweetwater oyster, spicy kohlrabi kraut & sesame 3
guinea hen dumpling with aromatic broth 3
roast zucchini with za’atar salt 4
guanciale chawanmushi 5
crudité with white bean anchoïade 5
duck ham with umeboshi-rosemary vinaigrette 5
huckleberry-beet & goat cheese 5
radicchio with spicy peanut caesar 6
duck liver mousse with almond biscuit 6
quinoa-cauliflower ‘tabouleh’ with local nori 6
potato & shrimp ‘okonomiyaki’ 7
fried green tomato tonnato 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

PANCAKES & TOAST
chanterelle toast 3/piece
pickled local anchovy-tomato toast 3/piece
steak tartare sunchoke 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

COMMANDABLES
CA state bird with provisions 9/18
butter clam ‘picatta’ 10/20
red trout, mandarin, hazelnut-garum vinaigrette 11/22
tuna tartare ‘constructable’ 12/24
1/2 dozen cast iron quail eggs, farro, green olive salsa verde, persimmon 12
porcini ‘fried rice’ a la plancha 14
fresh heart of palm salad with avocado, orange & spicy tahini dressing 14
roasted bone marrow with chanterelles & 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, shishitos & dates 20

DESSERTS
cocoa nib-lemon verbena granita, lemon curd, fennel 8
rye ‘ice cream’ sandwich, quince, manchego, candied walnuts 8
rome beauty apple gâteau, honeyed granola, crème fraîche, rosemary 8
milk chocolate toffee pudding, cinnamon cream cheese crunch, brown butter squash 8
‘world peace’ peanut muscovado milk 2/shot