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
guanciale chawanmushi 5
nectarines with crescenza, basil & pink peppercorn 6
crudité with chickpea & yuzu kosho 6
english peas, horseradish crème fraîche with carrot chips 6
duck liver mousse with almond biscuit 6
brown butter roasted cherries with kinako & black sesame 7
pork belly pluot salad 7/14
‘roman’ asparagus 8
beer-battered butter clams with grilled ramp remoulade 8
garlic bread with burrata 9
snacking pork with nectarine mostarda 9
smoked trout-avocado ‘chip & dip’ 10
charred octopus with kampot peppercorn & tomato sauce 10
wild king salmon tartare, cucumbers & sudachi kosho aïoli 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

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 14
artichokes barigoule, potato fritters with fennel ranch & black olive crunch 14
fresh hawaiian heart of palm salad with tahini-chili oil 15
morel & pork ‘fried rice’ a la plancha 16
spicy kimchi yuba ‘primavera’ with smoked egg ‘bottarga’ 18
‘kung pao’ beef tongue & sweetbreads with bacon, nuts & seeds 20
grilled beef with maitake, snap peas & umeboshi-rosemary vinaigrette 22

DESSERTS
cinnamon-coconut ‘ice cream’ sandwich, blueberry, basil 9
yogurt & vanilla bean pudding, granola, cherries, nectarine, fennel 9
olive oil cake, birdseed, roasted strawberries & fudge 9
chicory-cocoa nib granita, milk chocolate ginger cremeux, hazelnut 9
‘world peace’ peanut muscovado milk 2/shot