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


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“BUFFALO” CAULIFLOWER W/ POINT REYES BLUE FONDUE AND BREAD CRUMBS  14
DUCK LIVER MOUSSE W/ MEYER LEMON MARMALADE, PORK FAT BUTTER AND TOAST  10
 FIG TARTINE W/ WHIPPED CREAM CHEESE, BACON CRUMBLE, SPICED WALNUTS AND MINT  13
LOCAL HEIRLOOM TOMATO SALAD W/ BURRATA, NIÇOISE OLIVE “SOIL” AND ITALIAN VINAIGRETTE  15
BEET “TARTARE” W/ SEAWEED SALAD, HERBED CHÈVRE AND FRIED WONTONS  14
CITRUS CURED PORK BELLY W/ LEMON CURD, SEARED FRISÉE AND BROWN BUTTER BREADCRUMBS  16

ENTRÉES À la carte

LINGUINE W/ MUSSELS, EGG-LEMON EMULSION, BLISTERED CHERRY TOMATOES AND HERBS  24
FOGLINE HALF CHICKEN W/ ROBUCHON POTATOES, FRIED JIMMY NARDELLO'S PEPPERS AND PILSNER PAN SAUCE  30
CREAMED LEEK COUSCOUS W/ BROCCOLI DI CICCIO, SLOW EGG AND PARM  20
PAN SEARED FLAT IRON W/ CARROT HUMMUS, BRAISED RADISHES, SEARED ENDIVE AND ESSENZA  38
PORK ROULADE W/ CARAMELIZED ONIONS, DOUBLE CREAM GOUDA, BUTTERNUT SQUASH, FRIED GIGANTE BEANS AND VELOUTÉ  30

SIDES

 CHARRED CREAMED CORN W/ PARMESAN AND MINT  10
SEASONED FRIED POTATOES W/ CAROLINA BBQ SAUCE  7