f r a n c e s dinner
housemade SOURDOUGH, straus butter or sicilian olive oil 8
highwater OYSTER, valencia pride mango grantia, aji cristal 5
royal CAVIAR, choux puff, salted egg yolk custard 25
wagyu DUMPLINGS, ‘dan dan’ sauce, sesame, sansho pepper 9
daikon CAKES, early girl tomato jam, fresno hot sauce, riso nero 12
duck rillette CROQUETTE, fava green pistou, parmesan 8
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 FARROTTO, cherry tomato, anchovy, green peppercorn, parmesan 26
LUMACHE, wagyu ragu, green strawberry, pecorino romano 28
soft shell crab FRITTO, new potato, gypsy pepper, sauce américaine 34
liberty duck CONFIT, roasted figs, duck fat carrots, fairytale eggplant 40
wagyu STEAK, jimmy nardello, heirloom tomato, polenta, toma cheese 45
LUMBERJACK CAKE, medjool date, coconut, buttermilk ice cream 12
TIRAMISU, chocolate ladyfingers, mascarpone mousse, sightglass coffee 12
SUNDAE, peaches & cream ice cream, bourbon caramel, pizzelle 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.
