Menu
Tasting menu
Seven courses, served to the whole table. Vegetarian on request with two days’ notice.
The menu
Seven courses
185
Per guest.
Wine pairing
95
Five pours chosen for the courses.
Zero-proof pairing
55
Shrubs, ferments and tea.
This week
Kanpachi crudo
- Signature
Blood orange, fennel, toasted rice.
Pairs with Assyrtiko, Santorini 2024
Charred leeks
Hazelnut, brown butter, aged sheep’s cheese.
Vegetarian
Grilled abalone
- Signature
Seaweed butter, lemon, green garlic.
Pairs with Chenin Blanc, Loire 2023
Halibut
Butter beans, saffron, mussels.
Dry-aged duck
- Signature
Santa Rosa plum, chicories, jus.
Pairs with Pinot Noir, Sta. Rita Hills 2022
Cheese
One cheese, honeycomb, walnut bread.
Meyer lemon
Curd, meringue, olive oil.
Vegetarian
Wine by the glass
White
Assyrtiko, Santorini 2024
22
Chenin Blanc, Loire 2023
19
Red
Pinot Noir, Sta. Rita Hills 2022
24
Mencía, Ribeira Sacra 2021
21
From the bar
Smoked citrus spritz
18
Blood orange, fino sherry, soda.
Coastal martini
20
Gin, dry vermouth, sea-fennel brine.
Consumer advisory. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.