Our menu changes every day - this is a recent menu:

dinner menu

PINK GRAPEFRUIT ginger, tarragon, black pepper

NEW HARVEST POTATOES mediterranean cucumber, sea beans,
nasturtium

CHERRY TOMATOES mcevoy olive oil, basil, fromage blanc finger sandwich

CHILLED SPICED EGGPLANT SOUP frying peppers, preserved lemon,
nepitella
or
OLIVE OIL-POACHED SARDINE celery, green olive, parsley, lovage

SQUASH IN DIFFERENT FORMS carolina gold rice, vadouvan,
fennel, mint

HODO SOY YUBA-SPINACH RAVIOLO turnip, purslane
or
MONTEREY ABALONE AND FRESH SEAWEEDS
mushroom dashi noodles, lime zest

CORN-BRIOCHE PUDDING grey morels, coconut milk, cilantro
or
BUTTER-STEAMED WILD BLACK COD chantenay carrots, pea shoots, sorrel, leek ash vinaigrette

SLOW COOKED FARM EGG
anson mills green farro, chard, brown butter-parmesan sauce
or
PRATHER RANCH PORK BELLY
sprouted beans, seeds, nuts

CAVATINA (SOYOUNG SCANLAN) peppercress, radishes, wild radish flowers

SUNCREST PEACH blackberry, toasted coconut sorbet, almond, thyme

MICHEL CLUIZEL "CONCEPCION" GANACHE albion strawberries,
lemon verbena

one hundred twenty dollars

18% service charge (shared by the entire staff)

we use local, organically grown and sustainably raised ingredients