CO-FOUNDER/PARTNER PHILIPPE BRENEMAN | C.D.C. CODY YUNGMEYER | SOUS CHEF GLENN BALDEMOR | COOKS STEPHANIE NGO & PAUL SCHAFER

STARTERS

“BUFFALO” CAULIFLOWER | POINT REYES BLUE FONDUE | BREAD CRUMBS  15
DUCK LIVER MOUSSE | LEMON CURD | PICKLED VEGGIES | TOAST  12
SWEETBREADS | DATE JAM | PICKLED JALAPEÑO | VEAL SAUCE  16
KALE SALAD | BLUE GODDESS DRESSING | BACON BITS | BACON POWDER  14
BABY BEETS | ARUGULA | FETA CRUMBLE | SLOW EGG | HAZELNUTS  14
7 HOUR PORK BELLY | APPLE SLAW | PEANUT DRESSING | SESAME SEEDS  17

ENTRÉES

QUINOA | BUTTERNUT SQUASH | EGGPLANT | PEPPER PURÉE | FETA | BASIL  20
FOGLINE HALF CHICKEN | RED POTATOES | ENDIVE | PAN SAUCE  30
CARNAROLI RISOTTO | DUNGENESS CRAB SALAD | UNI BUTTER | RADISHES  30
PRIME SIRLOIN | POMME PURÉE | EXOTIC MUSHROOMS | RED WINE DEMI  35 ADD SEARED FOIE GRAS +25
PORK TENDERLOIN | GIGANTE BEANS | OYSTER MUSHROOM | HORSERADISH  26

FOR THE TABLE

TWICE COOKED SUNCHOKES | ONION SOUBISE | TARRAGON LEMON FOAM  12
MAPLE BABY CARROTS | TOASTED ALMONDS  10