f r a n c e s dinner

housemade SOURDOUGH, cultured butter or sicilian olive oil 8

sweetwater OYSTER, pink guava, scribe verjus mignonette 5

royal CAVIAR, dulse seaweed financier, creme fraiche, chives 20

daikon CAKES, espelette, tamarillo, puffed riso nero 14

hobb’s bacon BEIGNETS, maple & chive crème fraîche 15

winter FRUITS, citrus, kiwi, stracciatella, almond 17

hokkaido SCALLOP crudo, smoked dashi, young ginger kimchi, sesame 19

celeriac SOUP, hedgehog mushrooms, chinese celery, olive crumble 17

star route LETTUCES, meyer lemon ‘bagna cauda’, parmigiano, rosé vinegar 19

carnaroli RISOTTO, fava green pistou, spring onion salsa verde, pangrattato 24

fresh SPAGHETTI, manila clams, green curry, toasted shallots, makrut lime 28

king SALMON, smoked salmon roe, savoy cabbage, leeks, scallion oil 40

wagyu FILET MIGNON, parsnips, carrots, brown farro, winter savory jus 45

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

chocolate mousse TORTE, fudge cake, hazelnut chantilly, croquant 12

toasted PAVLOVA, meyer lemon mousse, chiffon cake, olive oil, cara cara 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.