dinner
monday-tuesday 6:00-10:00
wednesday-saturday 6:00-11:00

starters

sunshine squash soup with bacon, cavolo nero and amaretti crumbs 12
market lettuces with buttermilk dressing, avocado, chives and radishes 14
arugula and persimmon salad with pomegranate, sealbay triple creme and walnuts 16
string bean salad with prosciutto, burrata, dijon mustard and crushed hazelnuts 18
duck sausage with wilted cabbage, pancetta, honey and balsalmic over liver toast 19
kampachi crudo with cucumber yogurt, purslane, mint, fennel and pistachio 19
 

main courses

roasted early fall vegetables with cous cous, pomegranate salsa and green harissa 25
grilled barramundi with shell bean ragoût, cherry tomatoes and chanterelles persillade 28
alaskan black cod with vanilla potatoes, acorn squash and chorizo-golden raisin vinaigrette 28
slow-roasted rabbit with bread & sausage stuffing, escarole, pancetta, sherry and farro 34

 pork porterhouse with braised rice soubise, fuji apples, chestnuts and pedro ximenez 29
braised lamb shank with saffron potatoes, tomato confit, glazed orange and tapenade 32
sautéed veal medallions with sunchokes, mortadella, mozzarella, hazelnuts and madeira 32
braised niman ranch short ribs with sautéed greens, cippolinis and horseradish cream 29
grilled club steak for two with arugula salad and “potatoes parisienne” 48 per person

extras

sauteed rapini with shallots, garlic and chili 10
three cheeses with currant and walnut toast 15