f r a n c e s dinner
housemade SOURDOUGH, straus butter or sicilian olive oil 8
pacific gold reserve OYSTER, passion fruit, lime 5*
royal CAVIAR, choux puff, salted egg yolk custard 25
daikon CAKES, green garlic salsa, puffed riso nero 12
hobb’s bacon BEIGNETS, maple & chive crème fraîche 14
asparagus FRITTO, preserved yuzu bagna cauda, anchovy 17
bluefin TUNA crudo, blood orange, aji cristal pepper 19
spring onion & potato SOUP, black garlic, fingerling potato chips, malt vinegar 17
star route LETTUCES, burnt mandarin dressing, melon vinegar, pt. reyes blue cheese 19
toasted FARROTTO, morel mushrooms, pea tendrils, parmesan 26
squid ink SPAGHETTI, local uni, makrut lime, shallot, aleppo 26
local BLACK COD, english & snap peas, dill pollen 40
wagyu STEAK, rainbow chard, sweet potato, spring onion gremolata 45
LUMBERJACK CAKE, medjool date, coconut, buttermilk ice cream 12
chocolate BUDINO, coffee & lemon ganache, whey caramel, sugar tuile 12
meyer lemon TART, pink peppercorn sablé, crème fraîche chantilly, olive oil 12
CHEF’S TASTING MENU 95 per person, requires full table participation
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.
