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O Y S T E R S O N T H E H A L F S H E L L 20
1/2 Dozen Today’s Featured Oysters, Meyer Lemon-Jalapeño Granita
S I N G I N G P I N K B AY S C A L L O P C R U D O 22
1/2 Dozen Scallops, Togarashi, Radish, Lemon, EVOO
J U M B O S H R I M P C O C K TA I L 19
1/2 Dozen Shrimp, Horseradish, Lemon
F T. B R A G G U N I 18
Egg Custard, Dashi, Smoked Trout Roe
C H I L L E D M A I N E L O B S T E R S A L A D 34
Green Garlic Aioli, Preserved Lemon, Celery
RAW PLATTER
Enjoy a sampling of the above items for the table 35/person
VEGETABLES 14/EA
F U L L B E L LY FA R M A R T I C H O K E S L I T T L E O R G A N I C FA R M P O TAT O
Fresh Ricotta, Ramps, EVOO Spring Onion, Crème Fraîche, Brown Butter
STARTERS
R I V E R D O G G E M C A E S A R 15 C L A M “ C H O W D E R ” 15
Pecorino, Anchovy, Sourdough Crumble Bacon, Potato, Crouton, Fines Herbes
B E E F TA R TA R E 17 C R I S P Y P O R K B E L LY 18
Smoked Egg Yolk, Cornichon, Shallots Squid à la Plancha, Daikon, Gochujang
C H I C K E N L I V E R M O U S S E 14 S M O K E D T E N N E S S E E H A M 18
Wild Huckleberry Mostarda, Rye Toast Seasonal Berries, Cucumber, Sorrel
ENTRÉES
C O M T É - S T U F F E D T O R T O L L O N I 28
Rye Pasta, Chanterelle Mushrooms, Chervil Pistou
M O N T E R E Y B AY B L A C K C O D 35
Asparagus, Sauce Gribiche, Confit Fingerling Potatoes
P A N - R O A S T E D D AY B O AT S C A L L O P S 39
Green Garlic, Celery Root, Fava Beans & Leaves, Lobster-Caviar Beurre Blanc
S L O W - C O O K E D WA G Y U B E E F S H O R T R I B 34
Pommes Raclette, Swiss Chard, Cornichons
D R Y- A G E D L I B E R T Y FA R M S D U C K B R E A S T 38
Confit Leg, Dirty Fried Rice, Pickled Cherries, Tokyo Turnips
B O N E - I N H E R T I G A G E P O R K C H O P 39
Fresh Corn Polenta, Strawberry Sofrito, Shaved Fennel Salad
2 8 - D AY D R Y- A G E D F L A N N E R Y B E E F R I B E Y E 49
Roasted Brassicas, Korean Chili Paste, Kimchi Garlic Chives
SWEET SUGGESTION
C H O C O L AT E L AVA TA R T 12
Please allow 10 minutes to prepare. Let us know if you
would like us to get your dessert started early.
A 5% surcharge per guest is added for San Francisco employer mandates, including health care security, commuter
benefit and minimum wage ordinances. 20% gratuity added for parties of six or more. Consuming raw or undercooked
meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.