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


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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
CRISPY POTATOES W/ ONION ASH SOUBISE, SMOKED SALMON AND ITS ROE  16
BUTTER LETTUCE “CAESAR” W/ NIÇOISE OLIVES, CROSTINI AND PARM  13
FRIED MONTEREY SQUID W/ ROMAINE, KEWPIE MAYO AND HERBED CROUTONS  15

ENTRÉES À la carte

BLACK COD W/ FORBIDDEN RICE RISOTTO, SALSIFY AND NASTURTIUM  29
FOGLINE CHICKEN W/ MUSTARD GREENS AND RADISH "CHOW MEIN" AND FERMENTED CUCUMBER  28
BEET WELLINGTON W/ EXOTIC MUSHROOMS AND VEGETABLE DEMI  22
ARCTIC CHAR W/ SQUID INK PASTA, BABY BOK CHOY AND TAMARIND SOY  25
N.Y. STEAK AU POIVRE W/ POMME PURÉE AND ZUCKERMAN’S ASPARAGUS  48 (LIMITED AVAILABILITY)
PAN SEARED PORK CHOP W/ BITTER GREENS AND TANGERINE  29

SIDES

CRISPY POTATOES W/ ONION ASH SOUBISE AND CURED YOLK  10
FRENCH FRIES W/ ROASTED GARLIC AIOLI  7
ZUCKERMAN’S ASPARAGUS W/ NORI BUTTER  10