f r a n c e s dinner

housemade SOURDOUGH, cultured butter or sicilian olive oil 8

sweetwater OYSTER, prickly pear, scribe verjus mignonette 5

royal CAVIAR, dulse seaweed financier, crème fraîche, chives 20

daikon CAKES, espelette, coriander capers, tamarillo, puffed riso nero 14

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

grilled mixed BEETS, tahitian pomelo, straus yogurt, pepita dukkah 16

hokkaido SCALLOP crudo, aji cristal aguachile, cherry tomato kimchi, sesame 21

winter squash SOUP, madras curry, candied walnuts, golden sultana 17

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

carnaroli RISOTTO, kabocha squash, beemster xo gouda, fino sherry, sage 27

fresh SPAGHETTI, manila clams, green curry, toasted shallots, makrut lime 32

king SALMON & ROE, anson mills polenta, turnip kimchi, young ginger 43

wagyu SHORT RIB, roasted baby carrot, brown farro, winter savory jus 47

lumberjack SUNDAE, medjool date, candied kumquat, 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

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chef’s tasting menu for the table   $95 per person
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.