western additions 
hog island sweetwater oysters, yuzu-pickled local nori — 3.5 each
CA sturgeon caviar, potato cloud —  12
kimchi wax bean tempura, black garlic aioli — 10
smothered radishes from our farm, avocado green goddess with toasted quinoa — 8
pig’s head charcuterie, asian pear, fish sauce & serranos —  12
2019 hudson ranch extra virgin olive oil, grilled focaccia — 10

raw & salads
brokaw kiwi & burrata salad, chicories, black sesame & miso-ginger — 17
grilled local squid & citrus, ‘roman style’, taggiasca olives, fennel & yuzu aioli — 17
charred broccoli ‘chop chop’, purple nappa cabbage & delicata squash, sprouted lentils, chile tahini — 16
leg of lamb tartare, raw beets, ginger pickled apple, salted plum aioli — 18

vegetables & grains 
roasted cauliflower in curry ghee, lime pickle yogurt — 16
dry fried brussels sprouts, our chile sambal, garum & toasted rice — 17
green garlic & ricotta cappelletti, black trumpet-caraway ‘brodo’ — 19
squid ink noodles, oyster mushrooms, tomato-kale dashi & toasted sesame — 18
‘ham & cheese’ roti, farm green & wagon wheel fondue — 19

meat & seafood
dungeness crab ‘in purgatory’, espelette-garlic yuba, parsley & marigold — 30
mcfarland springs trout, yellowfoot mushrooms & sweet potato, soy-sherry brown butter — 32
cider-glazed smoked squab, red wine braised lentils, caramelized endive & shaved apples — 45

platters / for sharing, 2 – 6 people
BBQ liberty farms half duck, spicy peanuts, thai basil, smoked chile vinegar — 65
grilled five-spice don watson lamb, ginger garlic cabbages, maiitakes, asian pear, ‘sweet & sour’ lam jus 90
bone-in ribeye (35oz)  stemple creek, ‘june garlic’ barley misozuke — 110
black truffle, ricotta gnudi, fines herbs — 49

dessert 
passion fruit curd tart, rosemary cream, bee pollen, kiwi—  13
floating island, guava buttermilk sherbet, clove anglaise, earl grey apples — 13
cocoa olive oil cake, tahini caramel cream, blackberry jam, farm poppy seeds — 13
josey baker red wheat doughnuts, toasted coconut ice cream, blood oranges, burnt cinnamon sugar —  13

state bird peanut milk muscovado syrup 3 per shot
drink up! proceeds from peanut milk make us carbon neutral. learn more at zerofoodprint.org

5% will be added to each check to support SF employer mandates

western additions 
hog island sweetwater oysters, yuzu-pickled local nori — 3.5 each
CA sturgeon caviar, potato cloud —  12
kimchi wax bean tempura, black garlic aioli — 10
smothered radishes from our farm, avocado green goddess with toasted quinoa — 8
pig’s head charcuterie, asian pear, fish sauce & serranos —  12
2019 hudson ranch extra virgin olive oil, grilled focaccia — 10

raw & salads
brokaw kiwi & burrata salad, chicories, black sesame & miso-ginger — 17
grilled local squid & citrus, ‘roman style’, taggiasca olives, fennel & yuzu aioli — 17
charred broccoli ‘chop chop’, purple nappa cabbage & delicata squash, sprouted lentils, chile tahini — 16
leg of lamb tartare, raw beets, ginger pickled apple, salted plum aioli — 18

vegetables & grains 
roasted cauliflower in curry ghee, lime pickle yogurt — 16
dry fried brussels sprouts, our chile sambal, garum & toasted rice — 17
green garlic & ricotta cappelletti, black trumpet-caraway ‘brodo’ — 19
squid ink noodles, oyster mushrooms, tomato-kale dashi & toasted sesame — 18
‘ham & cheese’ roti, farm green & wagon wheel fondue — 19

meat & seafood
dungeness crab ‘in purgatory’, espelette-garlic yuba, parsley & marigold — 30
mcfarland springs trout, yellowfoot mushrooms & sweet potato, soy-sherry brown butter — 32
cider-glazed smoked squab, red wine braised lentils, caramelized endive & shaved apples — 45

platters / for sharing, 2 – 6 people
BBQ liberty farms half duck, spicy peanuts, thai basil, smoked chile vinegar — 65
grilled five-spice don watson lamb, ginger garlic cabbages, maiitakes, asian pear, ‘sweet & sour’ lam jus 90
bone-in ribeye (35oz)  stemple creek, ‘june garlic’ barley misozuke — 110
black truffle, ricotta gnudi, fines herbs — 49

dessert 
passion fruit curd tart, rosemary cream, bee pollen, kiwi—  13
floating island, guava buttermilk sherbet, clove anglaise, earl grey apples — 13
cocoa olive oil cake, tahini caramel cream, blackberry jam, farm poppy seeds — 13
josey baker red wheat doughnuts, toasted coconut ice cream, blood oranges, burnt cinnamon sugar —  13

state bird peanut milk muscovado syrup 3 per shot
drink up! proceeds from peanut milk make us carbon neutral. learn more at zerofoodprint.org

5% will be added to each check to support SF employer mandates