starters
Carrot soup with coconut and cilantro pistou   11
Blood oranges, arugula, dates, parmesan and almonds 16

Spring vegetable salad with meyer lemon salsa and soft-cooked egg 17
Marinated baby artichokes with piquillo peppers, prosciutto and burrata 17
Escarole salad with bacon, pecans and St. Agur bleu cheese  17
Albacore crudo with tangerines, pistachios, labneh and aleppo  17
Simple salad with radishes, soft herbs, lemon and olive oil  11

main courses
Grilled aspargus and mushrooms with polenta, hazelnuts and pecorino crema   26
Market fish with cous-cous, spring vegetables, mint yogurt and kumquats  29

Grilled salmon with spinach soubise, leeks, carrot purée and meyer lemon   29

Sautéed shrimp with saffon rice, blistered tomato sauce and piquillo aïoli  28
Duck confit with farro, green garlic, pea shoots and fava beans  36
Beef short rib "bourguignon" with potato purée, bacon and wild mushrooms  34
Grilled pork chop with chorizo-cornbread stuffing and cavolo nero  34
The devil's chicken with braised leeks, onions and mustard breadcrumbs  27
Niman ranch steak with "loaded" baked potato and market vegetables   39

Hanger Steak  34              Rib Eye 42

~Prices are subject to change~