DINNER

Dinner features à la carte dishes served family style. We accept reservations online up to 30 calendar days in advance for groups of up to 6 people.

LARGE PARTIES

We book large parties up to 60 calendar days in advance.
For parties of 7-10 people, see “Balcony” above.
For parties of 11-12 people, see “Mezzanine.”

Bar

Our 30-seat bar opens at 5:30pm each night. The bar area welcomes walk-in guests only on a first-come, first-served basis, and serves our full dinner menu.

Balcony

Upstairs, overlooking the dining room. Booked solely for your group, up to 10 people. Large round table, lazy susan. Family-style banquet menu of platters to share. Click here for more details and to submit a request.

Mezzanine Table

Upstairs, above the dining room. Long table, up to 12 people. Family-style banquet menu of platters to share. Click here for more details and to submit a request.

The Workshop

Upstairs in an annex between State Bird Provisions and The Progress restaurants. Booked solely for your group, up to 36 guests seated or 48 guests for a standing reception. Flexible lay-out, cocktail parties, seated dinners, celebrations, presentations. Unique menus, drawing from either restaurant or entirely your own. Carefully curated beverages, bar, diverse wine selection. Click here to submit a request for booking.

Menus

western additions
hog island sweet water oysters, yuzu-pickled local nori 3.5 each
CA sturgeon caviar, potato cloud 12
radishes from our farm, whipped kishu-koshu butter 8
fresh-cured steelhead trout roe, avocado ‘green goddess,’ potato chips 14
half dozen little wing farm quail eggs, guanciale, pistachio, sage & hoshigaki 12

raw & salads
roasted & marinated beets, four sisters kiwi & hazelnut, fennel pollen yogurt 15
winter citrus salad, shaved puntarelle, rosemary almonds & olio nuovo 14
charred broccoli salad, nappa cabbage & delicata squash, sprouted lentils, chili tahini 15
maine diver scallop ceviche, blood orange, tomato-yuzu vinaigrette 20
spicy don watson lamb leg tartare, yogurt, flame raisin, mint & za’atar cumin crisps 18

vegetables & grains
dry fried brussels sprouts, our chili sambal, garum & toasted rice 16
bagna cauda with grilled radicchios & butter beans 15
black pepper cavatelli, tokyo turnips, prunes & lamb shank sugo 17
squid ink noodles, oyster mushrooms, tomato-kale dashi & toasted sesame 18
‘ham & cheese’ roti, smoked ham & wagon wheel fondue 19
‘make it rain’ black perigord truffles [10g], farm egg, yukon potato purée 41

meat & seafood
dungeness crab ‘in purgatory’, espelette-garlic yuba, marigolds & lee hudson’s new olive oil 32
seared steelhead, bok choy & raw fuji apple, miso-sunchoke ‘velouté’ 32
grilled monterey bay abalone, crushed yellow finn potatoes, yuzu-seaweed butter 36
manila clam & ham hock donabe, red kuri squash ‘soup dumpling,’ roasted maitake 28

platters / for sharing, 2 – 6 people
BBQ liberty farms half duck, spicy peanuts, thai basil, smoked chili vinegar 65
roasted & grilled half rabbit devil’s gulch ranch, mushroom & bacon farro ‘risotto’ 52
grilled don watson lamb, cauliflower roasted with lime pickle, tomato curry 85
bone-in ribeye (35 oz) stemple creek ranch, ‘june garlic’ barley misozuke 110

dessert
cocoa puff pastry, ‘vietnamese coffee’ cream, candied cashews, blenheim apricot jam 12
floating island, guava buttermilk sherbert, orange anglaise, passion fruit 12
tres leches cake, strawberry preserves, honeyed yogurt, citrus 12
red wheat doughnuts, bourbon ice cream, pecan ‘pie filling’, nutmeg sugar 12

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

$4.00 per guest will be added to each check to support SF employer mandates