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, crème fraîche, chives 20
daikon CAKES, espelette, coriander capers, tamarillo, puffed riso nero 14
hobb’s bacon BEIGNETS, maple & chive crème fraîche 15
grilled mixed BEETS, tahitian pomelo, straus yogurt, pepita dukkah 16
hokkaido SCALLOP crudo, aji cristal aguachile, cherry tomato kimchi, sesame 21
winter squash SOUP, madras curry, candied walnuts, golden sultana 17
star route LETTUCES, meyer lemon ‘bagna cauda’, parmigiano, rosé vinegar 19
carnaroli RISOTTO, kabocha squash, beemster xo gouda, fino sherry, sage 27
fresh SPAGHETTI, manila clams, green curry, toasted shallots, makrut lime 32
king SALMON & ROE, anson mills polenta, turnip kimchi, young ginger 43
wagyu SHORT RIB, roasted baby carrot, brown farro, winter savory jus 47
lumberjack SUNDAE, medjool date, candied kumquat, cardamom ice cream 12
chocolate mousse TORTE, fudge cake, hazelnut chantilly, croquant 12
toasted PAVLOVA, meyer lemon mousse, chiffon cake, olive oil, cara cara 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.