f r a n c e s dinner

housemade SOURDOUGH, cultured butter or sicilian olive oil 8

sweetwater OYSTER, prickly pear, scribe verjus mignonette 5

royal CAVIAR, dulse seaweed financier, creme fraiche, chives 20

daikon CAKES, espelette, coriander capers, tamarillo, puffed riso nero 14

hobb’s bacon BEIGNETS, maple & chive crème fraîche 15

autumn FRUITS, asian pear, jonathan apple, pomegranate, salsa macha, straus yogurt 19

hokkaido SCALLOP crudo, aji cristal aguachile, badger flame beets, sesame 21

local HALIBUT, green cherry tomato kimchi, owari mandarins, fig leaf, argrumato 21

winter squash SOUP, madras curry, candied walnut, golden raisin 17

star route LETTUCES, meyer lemon ‘bagna cauda’, parmigiano, rosé vinegar 19

carnaroli RISOTTO, marina di chioggia, beemster xo gouda, fino sherry, pangrattato 27

fresh SPAGHETTI, green curry, honey mussels, toasted shallots, makrut lime 32

king SALMON, smoked roe, anson mills polenta, green tomato, young ginger 43

wagyu SHORT RIB, baby carrot, grilled negi, brown farro, winter savory jus 47

LUMBERJACK CAKE, medjool date, coconut, sesame praline ice cream 12

DANDELION CHOCOLATE brownie, mint ice cream, marshmallow, cocoa nibs 12

rye GALETTE, devoto farm apples, rosemary caramel, creme fraiche ice cream 12

__

chef’s tasting menu for the table   $95 per person
supplemental wine pairing  $65 per person

The listed menu is a seasonal sample menu and is subject to change.

A 7% surcharge will be added to your bill

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