We will be closed from Aug 16th - 29th for our summer break.
Our menus are dynamic — continually responding to the season and what our network of fishermen and purveyors have available. Depending on what is freshest each day, some items may vary.
(6) 24
(12) 42
Humboldt Kumamoto and
Washington Kushi
mignonette, lemon, shallot, chive
(3) 15
Wood Fired Marin Miyagi
preserved lemon, breadcrumbs, bottarga
Caviar and Accoutrements
Hopi Pink blini, horsey whipped cream, eggs mimosa, shallot, chive
75
100
150
1oz. Tsar Nicoulai Classic
1oz. Tsar Nicoulai Reserve
1oz. Tsar Nicoulai Golden Reserve
21
strawberry, black garlic pureé, cucumber dashi, macadamia
25
california tuna, naam jim, finger lime, crab cracker
19
foraged greens, kombu cured stonefruit, whipped tofu, candied fish scales, plum vinaigrette
16
horseradish panna cotta, seaweed crêpe, pickled mustard seed, smoked trout roe
23
tomato confit, radicchio, almond, basil, tapenade
29
ponzu glaze, pickled okra, shrimp XO
26
favas, morel, shiso, sansho pepper
40
red corn polenta, radicchio, sprouts, radish, miner’s lettuce, 15yr balsamic
29
turnip cake, spring onion vinaigrette, egg yolk fudge, bone shiro
28
pea pureé, shishito, fish sauce caramel, red curry foam, herbs, peanuts, puffed rice
30
basil ricotta, blistered tomatoes, garum brown butter, fish bacon
35
butter bean pureé, seared fennel, black olive, fish nage
42
mussels, squid, clam, uni butter, pickled jimmy nardello peppers, savory
36
kombu “papillote”, sake beurre blanc, scallion, sushi rice
54
bluefin tuna steak, tuna jerky, chimichurri, tuna bone jus, baby eggplant
40
swordfish lardo, summer squash, beurre rouge
60
tempura fried, miso mustard, pickled fennel, shiso, tartar sauce, chives
Chef/Proprietor: Peter Hemsley Chef de Cuisine: Parker Brown
Sous Chefs: Chris Santopinto, Kandis Otis, Manuel Molina
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
*20% gratuity will be included.