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.