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.