f r a n c e s dinner
housemade SOURDOUGH, straus butter or sicilian olive oil 8
sweetwater OYSTER, pink pearl apple, scribe verjus 5
royal CAVIAR, choux puff, salted egg yolk custard 25
daikon CAKES, green tomato ‘xo sauce’, puffed riso nero 14
hobb’s bacon BEIGNETS, maple & chive crème fraîche 15
MOZZARELLA di BUFALA, grilled beets, stinging nettle, togarashi 18
hokkaido SCALLOP crudo, winter citrus, aji cristal, sesame, cilantro 19
potato & leek SOUP, black garlic, fingerling potato chips, lovage 17
star route LETTUCES, burnt mandarin dressing, melon vinegar, pt. reyes blue cheese 19
anson mills RICE GRITS, chanterelle mushroom, rainbow chard, smoked shoyu 26
sonora wheat SPAGHETTI, green curry, salt spring mussels, shallot, makrut lime 26
atlantic SALMON & ROE, mixed cauliflower, red harissa 42
wagyu BAVETTE, toasted farro, sweet potato, rainbow carrots 46
LUMBERJACK CAKE, medjool date, coconut, burnt honey 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.
