f r a n c e s dinner

housemade SOURDOUGH, cultured butter or sicilian olive oil 8

sweetwater OYSTER, cherimoya, scribe verjus 5

royal CAVIAR, dulse seaweed financier, crème fraîche, chives 25

daikon CAKES, mole negro, puffed riso nero, lime 14

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

blistered SHISHITOS, yellow corn pudding, pipián verde 16

masumoto STONE FRUIT, double 8 stracciatella, calabrian chili crisp 16

hokkaido SCALLOP crudo, watermelon gazpacho, blueberry kimchi 19

corn SOUP, maitake mushrooms, black garlic, lovage 17

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

carnaroli RISOTTO, sicilian caponata, basil pistou, castelvetrano olives 25

fresh SPAGHETTI, manila clams, green curry, toasted shallots, makrut lime 28

local BLACK COD, serpent cucumbers, shishito salsa verde 40

wagyu BAVETTE, summer squash, baby carrots, savory jus 45

LUMBERJACK CAKE, medjool date, coconut, burnt honey ice cream 12

chocolate TART, peanut butter & chocolate cremeux, peanut brittle 12

stonefruit TRIFLE, almond cake, apricot sorbet, oat crumble 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.