We will be closed July 12th — 16th for a team retreat
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 Shigoku
mignonette, lemon, chive, shallots
(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 broth, macadamia, green almond
25
california tuna, garlic scapes naam jim, citrus, crab cracker
16
horseradish panna cotta, seaweed crepe, pickled mustard seed, smoked trout roe
19
farro, candied pecans, apple, buona salute, mustard vinaigrette
20
pickled daikon, citrus beurre blanc, champagne foam, smoked trout roe
29
ponzu glaze, pickled okra, shrimp XO
26
garlic scapes, favas, morel, shiso, sansho pepper
21
preserved lemon, garlic breadcrumbs, dill, clam sauce
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, egg yolk, blistered tomatoes, garum brown butter, fish bacon
50
tempura fried, miso mustard, pickled fennel, shiso, aioli, chives
35
butter bean pureé, seared fennel, black olive, fish nage
38
mussels, squid, clam, pickled jimmy nardello peppers, savory
36
kombu “papillote”, sake beurre blanc, scallion, sushi rice
62
parsnip, baby bok choy, red curry foam, smoked bone marrow
40
swordfish lardo, summer squash, beurre rouge
Chef/Proprietor: Peter Hemsley Chef de Cuisine: Parker Brown
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
*20% gratuity will be included.