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
FOGLINE CHICKEN CONFIT TARTINE W/ SLOW EGG, MEYER LEMON AND AVOCADO  16
DUCK LIVER MOUSSE W/ RED ONION MARMALADE AND TOAST  10
CRISPY POTATOES W/ ONION ASH SOUBISE, SMOKED SALMON AND ITS ROE  16
A SIMPLE SALAD OF SUN CREST FARMS BABY ROMAINE AND SHAVED VEGGIES W/ GREEN GODDESS  13
FRIED MONTEREY SQUID W/ ROMAINE, KEWPIE MAYO AND HERBED CROUTONS  15

ENTRÉES À la carte

SEARED RED SNAPPER W/ MUSSELS, FENNEL AND SAVORY TOMATO BROTH  28
FOGLINE CHICKEN BREAST W/ FERMENTED CUCUMBER, RADISH AND HONEY MUSTARD  27
BEET “WELLINGTON” W/ EXOTIC MUSHROOMS AND VEGETABLE DEMI  22
WAGYU BEEF RAGU LINGUINE W/ TEXTURES OF MIREPOIX AND HOUSE SMOKED RICOTTA  29
SEARED LAMB LOIN W/ SWEET POTATO PURÉE AND NORI BASTED ASPARAGUS  38

SIDES

CRISPY POTATOES W/ ONION ASH SOUBISE AND CURED YOLK  11
FRENCH FRIES W/ ROASTED GARLIC AIOLI  7
ASPARAGUS W/ NORI BUTTER  12
DUCK FAT RAINBOW CARROTS W/ CARAWAY AIOLI  10