Lunch

traditional french bordier butter, upethi flake salt

+ salmon rillettes, pickled shallot, capers, lemon

+ chicken liver pate, honeycomb, port gelée

gray to black pearls, buttery, slight cucumber finish, smooth texture

golden to dark brown pearls, nutty flavor from Russian sturgeon

mango-ginger mignonette, citrus-tomato sauce

miso-beet ponzu dressing, Italian pistachio, pickled ginger, scallions, finger lime caviar, green shiso & chilled daikon

grapefruit ponzu, satsuma tangerines, blood orange gel nasturtium greens, house made yuzu kosho

pickled onion, cured egg yolk, house-made potato chips

green goddess, crispy quinoa

spring leek, garden herb, citrus mascarpone, pencil asparagus wilted romaine hearts

spring vegetables, barley, EVOO, garlic, roasted tomato

mesclun greens, chanterelles mushrooms, swiss gruyère, apricot lane organic eggs, chives

local gioia Italian burrata, honey-vanilla vinaigrette, pea tendrils, sorrel greens, walnut brittle

crispy herb potatoes, 'nduja pork sausage, calabrian chili, micro arugula, lemon zest

Sonoma lamb, parsley, chili, garlic, parmesan reggiano

heirloom cherry tomato, morel mushrooms, basil, garlic, arugula

spring nantes carrot, parmigiano reggiano garden herb crème vin jaune

bearnaise sauce, smoked wilted chicory, chili flakes balsamic glaze, shaved cured egg

whipped labneh, wildflower honey, mint and dill

green chili butter, lemon, espelette chili salt

stracciatella, toasted pistachio, wild field mushrooms, lemon oil parmigiano reggiano, micro greens

roasted root vegetables, red wine bordelaise sauce, leek carrot puree

roasted sunchokes, charred leeks, fresno chili pickled caper-celery relish

wagyu skirt steak, arugula-parmesan reggiano, salsa rossa

pencil asparagus, jumbo delta asparagus, braised endive, caper preserved lemon-olive jus

red wine vinaigrette, shallots, fine herbs, beet baguette crostini

beluga lentils, red quinoa, brown rice, spring vegetables, tzatziki

herb croutons, mimolette cheese, calabrian chili vinaigrette

green goddess avocado dressing, garden greens, red quinoa, nueske’s bacon, hard boiled apricot lane eggs, green beans, Point Reyes blue cheese, cherry tomatoes

brown rice, mesclun greens, soy glaze, pickled vegetables, seaweed, avocado

meyer lemon vinaigrette, aged balsamic vinegar, garden herbs, cardamom spiced sel gri

Haas avocado, Maryland lump crab, pickled onion, cucumber, quail eggs, preserved lemon, ikura caviar

6oz American wagyu blend, caramelized red onion jam, tableside "truffle Gruyere cheese pour", black truffle aioli, brioche bun, truffle fries

lime cabbage slaw, fresno chilis, tarragon dijonnaise, hot honey house-made pickles, sesame bun, french fries

+ truffle fries

brioche pretzel epi bread, herb aioli, wild arugula, pickled cherry pepper relish, caramelized onions, Point Reyes blue cheese, french fries

wagyu blend double patty, remoulade, American cheese, caramelized onions, pickles, sesame bun, french fries

+ truffle fries

chicken liver pâté, grilled pork belly, pickled daikon and carrot, cilantro, jalapeños, chili aioli, french fries

Seasonal vegetables

Berries, seasonal fruit

Avocados, seasonal vegetables

Free range — Organic Chicken

Organic Heritage Berkshire Pork

All Natural, Hormone Free & Prime Beef, American Wagyu