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
CHARRED OCTOPUS W/ SQUID INK TZATZIKI, PIQUILLO PEPPER RELISH AND WATERCRESS  18
BUTTER LETTUCE “CAESAR” W/ NIÇOISE OLIVES, CROSTINI AND PARM  12
CALAMARI FRITTO MISTO W/ LEMON, ARTICHOKE HEARTS AND TARTAR SAUCE  15

ENTRÉES À la carte

LOCAL CRISPY SKIN SALMON W/ GERMAN POTATO SALAD, SAUCE GRIBICHE AND ROE  30
FOGLINE CHICKEN “TARTINE” W/ PORCINI CONFIT, FINGERLING POTATOES AND BURRATA  28
FORBIDDEN RISOTTO W/ MEDLEY OF SPRING VEGGIES AND MEYER LEMON-HERB RICOTTA  20
STUFFED QUAIL W/ COUSCOUS PORRIDGE, BABY GREENS, SPRING ONIONS AND BOURBON SHERRY  24
STOCKYARDS N.Y. STEAK W/ BROKEN SAUCE AND MELTED LEEKS  56 (LIMITED AVAILABILITY)
PAN SEARED PORK CHOP W/ BITTER GREENS AND PEACH PAN SAUCE  30

SIDES

RED WINE ROASTED BEETS W/ MARIN BRIE AND CHERRIES  12
FRENCH FRIES W/ LEMON-DILL AIOLI  7
MIX OF EXOTIC MUSHROOMS W/ TEMPURA CRUMBS AND THYME FOAM  12