Terrace
Reserve Now
 
Oysters on the half shell with Ossetra sturgeon caviar
Buttermilk fried chicken bites with salmon roe
 
bites
5

FOCACCIA, GARLIC CONFIT, CALIFORNIA OLIVE OIL

7

marinated olives, citrus, confit fennel, rosemary

8

spiced candied pecans, sunflower florentine, puffed sorghum

5

nori chips, togarashi

20

+ california big eye tuna, finger lime, candied ginger, furikake

14

SMOKED BEET TARTARE, CARROT ORANGE PUREE, HORSERADISH, CROSTINI

18

BUTTERMILK FRIED CHICKEN BITES, MARIGOLD HONEY, SALMON ROE

18

CRISPY MONTEREY SQUID, CARROT GIARDINIERA, PICKLED PEPPERS, GARLIC AIOLI

24

west coast oysters on the half shell, vermouth mignonette

26

wood fired oysters, garlic herb compound butter

 
Caviar
 
85

1oz classic white sturgeon

135

1OZ RESERVE

225

1OZ GOLDEN RESERVE

+ mini brioche, horseradish cream, shallot, chive

 
Starters
 
19

LACINATO KALE, FARRO, CANDIED PECANS, APPLE, BUONA SALUTE, MUSTARD VINAIGRETTE

24

ROASTED SUNCHOKES, CHANTERELLES, BOTTARGA, TARRAGON, LEMON

20

BRUSSELS SPROUTS, CHICORY, PICKLED GRAPES, HONEY ROASTED PEANUTS

22

FLORIANI RED POLENTA, RED WINE BRAISED SHORT RIB, ROASTED CARROTS, LEMON PICKLED TURNIP

16

BUTTERNUT SQUASH SOUP, ROASTED DELICATA SQUASH, POMEGRANATE, ZHUG

20

CRISPY PIG EARS, BLUE MORO BEANS, ACORN SQUASH, RADISH, CILANTRO

21

COUNTRY PÂTÉ, STONE GROUND MUSTARD, PICKLES, FRISÉE SALAD

 
Mains
 
27

HOJA SANTA ROLL, SWEET POTATO, PERSIMMON, PECAN PRALINE, WATERCRESS

32

KOMBU BLACK COD “PAPILLOTE” MISO GLAZE, SAKE BEURRE BLANC, SCALLION, SUSHI RICE

26

DUCK CONFIT TACOS, BLOODY BUTCHER TORTILLAS, KOTO’LA, MOLE, SALSA MACHA, ESCABECHE

25

SHORTRIB CHEESEBURGER, AGED CHEDDAR, PICKLED RAMP DRESSING, DILL PICKLES, FRIES OR SALAD

33

SQUID INK LINGUINE, MUSSELS, CLAMS, SHRIMP, CHERRY TOMATOES, SUMMER SAVORY

27

CHARRED EGGPLANT, BELUGA LENTILS, CURRY PICKLED SUMMER SQUASH, SUMAC RAITA, HAZELNUT DUKKAH

69

16OZ NEW YORK STRIP, GRILLED GEMS, CONFIT SHALLOTS, SOY APPLE GASTRIQUE

63

LOCAL ROCKFISH FRIED WHOLE, JIMMY NARDELLO PEPPER HARISSA, CABBAGE, CUCUMBER, RED ONION

 
Cheese
 
16

TELEEKA, BLUEBERRIES IN BLUEBERRY VINEGAR

16

BOUNA SALUTE, PRESERVED AND FRESH PEACH

 
Dessert
 
14

SAGE CHEESECAKE, BUCKWHEAT CARROT CAKE, CARROT ORANGE GINGER SORBET

14

PEAR CARDAMOM, HAZELNUT PROFITEROLE, MISO CARAMELIA SAUCE

14

CHOCOLATE DEVIL’S FOOD CAKE, POTATO CHIPS CRISP, MALTED MILK CHOCOLATE ICE CREAM

 
Ice Cream + Sorbet
8

DANDELION CHOCOLATE SORBET, CANDIED PECANS

8

GREEN APPLE SORBET, FENNEL FRONDS

10

VANILLA BEAN ICE CREAM, APPLE TURNOVER

8

THAI TEA ICE CREAM, BROWN SUGAR SYRUP

Executive Chef: Peter J. 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 on parties of 6 or more`