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


SHARE

“BUFFALO” CAULIFLOWER W/ POINT REYES BLUE FONDUE AND BREAD CRUMBS  14
DUCK LIVER MOUSSE W/ MEYER LEMON MARMALADE, PORK FAT BUTTER AND TOAST  10
FRIED SOFT-SHELL CRAB W/ SQUID INK TZATZIKI, PIQUILLO PEPPER RELISH AND WATERCRESS  18
JOE C’S HEIRLOOM TOMATO SALAD W/ BURRATA, NIÇOISE OLIVE “SOIL” AND ITALIAN VINAIGRETTE  15
BEET “TARTARE” W/ SEAWEED SALAD, HERBED CHÈVRE AND FRIED WONTONS  14

ENTRÉES À la carte

PLANCHA SEARED STEELHEAD W/ MASHED PEAS, SQUASH AND GRIBICHE  29
FOGLINE HALF CHICKEN W/ ROBUCHON POTATOES, CHARRED PADRON PEPPERS AND PILSNER PAN SAUCE  30
CREAMED LEEK COUSCOUS W/ BROCCOLI DI CICCIO, SLOW EGG AND PARM  20
PAN SEARED FLAT IRON W/ LEMON THYME TATER TOTS, OYSTER MUSHROOMS AND CHIMICHURRI  35
PAN SEARED PORK CHOP W/ BITTER GREENS AND PEACH PAN SAUCE  32

SIDES

BRAISED ARTICHOKE W/ LEMON-FENNEL POLLEN AIOLI  12
SEASONED FRIED POTATOES W/ CAROLINA BBQ SAUCE  7
SUMMER PEPPERS  W/ MISO YOGURT, SMOKED EGG YOLK AND BOTTARGA  13