f r a n c e s dinner

housemade SOURDOUGH, straus butter or sicilian olive oil 8

highwater OYSTER, passion fruit, lime 5

royal CAVIAR, choux puff, salted egg yolk custard 25

market MELON, coriander capers, dill pollen 8

daikon CAKES, green garlic salsa, puffed riso nero 12

wong family MANGO ceviche, calabrian chili, red onion, maktrut lime 12

zuckerman melon GAZPACHO, watermelon, burrata, marcona almond 9

hobb’s bacon BEIGNETS, maple & chive crème fraîche 14

bluefin tuna CRUDO, blueberry, white corn, fresno chili, sumac 19

roasted yellow corn CHOWDER, huitlacoche, spiced pepitas 17

star route LETTUCES, brokaw avocado, mixed radish, rosé vinegar 19

toasted FARROTO, cherry tomato, anchovy, green peppercorn, parmesan 26

LUMACHE, wagyu ragu, pecorino romano, bing cherry 28

white SEA BASS, sea beans, dulse seaweed, shishito, genovese basil 40

liberty duck CONFIT, berry mostarda, duck fat rainbow carrots, savoy cabbage 40

wagyu STEAK, zucchini, burnt eggplant, red miso, spring onion 45

LUMBERJACK CAKE, medjool date, coconut, buttermilk ice cream 12

chocolate MOUSSE, almond feuilletine, white chocolate ganache, stewed cherries 12

roasted strawberry SHORTCAKE, mascarpone chantilly 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.