Dinner

Graze

1. sunchokes, mojo de ajo, cilantro, crispy bone marrow, WAGYU BEEF CARPACCIO 33
2. pipian rojo, last summer’s dried tomatoes, cilantro, GRILLED OCTOPUS 28
3. green shoots, rhubarb, fermented white asparagus, salsa macha, BURRATA SALAD 29
4. celtuce, young coconut, goji berries, crispy rice, tom yum, PAN-SEARED SCALLOPS 29
5. foraged mushrooms, mushroom soil, crispy piave, HAND-CUT TAGLIATELLE 25
6. english peas, crab consommé, ginger, DUNGENESS CRAB CHAWANMUSHI 27
7. mushrooms, pickled onions, vegan xo sauce, OVEN-ROASTED CAULIFLOWER 25

Hook, Hunt & Harvest

1. sorrel, parsley root, sunchokes, celery, buttermilk, OLIVE OIL POACHED HALIBUT 54
2. mustard spätzle, salsify, red cabbage, brown butter jus, DRY-AGED DUCK BREAST 61
3. white asparagus, broccolini, potato rösti, lamb bacon, spruce tip jus, GRILLED LAMB RACK 58
4. brussels sprouts, black beans, crispy potatoes, red mole, KUROBUTA PORK CHOP 61
5. foraged mushrooms, spring peas, farro verde, taleggio, bordelaise jus, DRY-AGED STRIPLOIN 58
6. morel mushrooms, fava beans, spring radishes, chorizo, epazote, STEAMED SABLEFISH 54
7. wild mushrooms, kombu, homemade kimchi, CABBAGE ROLL 42
8. vegetable ragu, ricotta salata, pine nuts, basil, CAVATELLI 34

Sides

1. lemon, crispy garlic, vegan xo sauce, SAUTÉED GAI LAN 16
2. chives, fermented carrots, parmesan, PAN-ROASTED PETITE POTATOES 16
3. balsamic vinegar, goat cheese, walnuts, SALT-ROASTED BEETS 16

‘We’ll Take It From Here’ Six-Course Tasting Menu

1. per person for the entire table 178
   wine pairings additional 89
   premium wine pairings additional 179