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

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 with bay shrimp & scallion nuoc cham 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

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
fried brussels sprout toast with bagna couda 8
pickled local anchovy-tomato toast  9


CA state bird with provisions 16/32
‘strawberries & charred serrano cream’ with hawaiian heart of palm, goat feta & pepitas 16
local white sea bass ‘poisson cru’ with watermelon aguachile & basils 18
squash mochi with miso, pepitas & atika cheese 24
red trout with toasted hazelnut, mandarin-garum vinaigrette 23
hand rolled garlic noodles with squid, bok choy & allium dashi 23
donabe of clams & squid with crispy tofu & miso 24
butcher’s steak with hon shimejis, local nori & black garlic ponzu 29

blackberry hibiscus granita, ginger tapioca & pluots 12
olive oil panna cotta, roasted strawberries, figs & spiced balsamic 12
squash upside down cake, toffee walnuts, cocoa nib mascarpone & bee pollen 12
shiso ‘ice cream’ sandwich, kishu mandarin macaron, verjus poached asian pear 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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