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

PROVISIONS
hog island sweetwater oysters with kohlrabi kraut & sesame 3
guinea hen dumpling with aromatic broth 3
cucumbers with lime pickle aioli & makrut lime salt 6
hawaiian heart of palm spring roll with pistachio chili 5
silken tofu ‘caprese’ with pinenut & ricotta salata 6
‘potato & ramp’ farm lettuce wedge 6
duck liver mousse with almond biscuit 8
pork belly & stone fruit salad 8
hand rolled udon, umeboshi-yuzu vinaigrette and sesame 8
blistered shishitos with goat cheese 8
pork ribs with black bean sauce & black garlic 11
garlic bread with burrata 11
smoked trout-avocado ‘chip & dip’ 12
steak tartare with kimchi & nori-sesame cracker 12
‘jerk’ octopus with yukon potato & habanero 12

TOAST & PANCAKES
sourdough, sauerkraut, pecorino & ricotta pancakes 7
whole grain-fiscalini cheddar, coppa & peach pankcake 10
summer squash toast with whipped goat cheese-yogurt & urfa chili 8
fig toast with black sesame-balsamic & queso fresco
pickled local anchovy-tomato toast  9

 

COMMANDABLES
CA state bird with provisions 16/32
‘strawberries & charred serrano cream’ with hawaiian heart of palm, goat feta & pepitas 16
local king salmon ‘poisson cru’ with watermelon aguachile & basils 18
corn mochi with goat gouda & fresno chile 22
red trout with toasted hazelnut, mandarin-garum vinaigrette 23
‘fried rice’ with summer beans, charred eggplant & chile turmeric achari 21
donabe of clams & squid with crispy tofu & miso 24
butcher’s steak with hon shimejis, local nori & black garlic ponzu 29

DESSERTS 
apple-watermelon granita, crème fraîche tapioca & blackberries 12
burnt cinnamon chocolate mousse, roasted figs, fennel pollen wafer & noyeaux honey gastrique 12
farm peach & raspberry cobbler, black sesame biscuit, white chocolate-szechuan pepper cream 12
roasted corn ‘ice cream’ sandwich, jimmy nardello macaron, nectarines & blackberry sauce 12

‘world peace’ peanut muscovado milk $3/shot

drink up!  proceeds from ‘world peace’ peanut milk make SBP carbon neutral – learn more at zerofoodprint.org

 

5% will be added to each check to support SF employer mandates

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

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