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

STARTERS

“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
KALE SALAD W/ BLUE GODDESS DRESSING AND BACON FAT POWDER  14
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

LINGUINE W/ MUSSELS, EGG-LEMON EMULSION, BABY FENNEL AND HERBS  26
FOGLINE HALF CHICKEN W/ ROASTED RED POTATOES, CHICORY AND GREMOLATA  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
SOUS-VIDE PORK TENDERLOIN W/ OYSTER MUSHROOMS AND GIGANTE BEANS IN THEIR OWN BROTH  26

FOR THE TABLE

TWICE COOKED SUNCHOKES W/ ONION SOUBISE AND TARRAGON-LEMON FOAM  11
ROASTED RED POTATOES W/ PARMESAN AND ROSEMARY OIL  9