western additions 
hog island sweetwater oysters, yuzu-pickled local nori — 3.5 each
CA sturgeon caviar, potato cloud —  12
‘creamed’ fennel & smoked black cod, fried butter beans, pickled onion & radishes — 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
four sisters 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 
full belly farm asparagus, preserved lemon, smoked barhi dates & almonds — 18
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 greens & wagon wheel fondue — 19

meat & seafood
local black cod, yellowfoot mushrooms & sweet potato, soy-sherry brown butter — 32
grilled octopus & chorizo, butter beans, manila clam-espelette broth — 33
rossotti ranch veal ‘picatta’, brown butter-caper-meyer lemon, chicories & green olive sauce — 29

platters / for sharing, 2 – 6 people
devil’s gulch ranch chile roja grilled half rabbit, tierra farm masa & hominy pozole — 68
BBQ liberty farms half duck, spicy peanuts, thai basil, smoked chile vinegar — 65
grilled five-spice don watson lamb, ginger-garlic cabbages, asian pear, ‘sweet & sour’ lamb jus — 67
bone-in ribeye (35oz)  stemple creek, ‘june garlic’ barley misozuke —110

dessert 
floating island, guava buttermilk sherbet, clove anglaise, earl grey apples — 13
chai oatmeal custard, greengage plum jam, crème fraîche, pistachio—  13
cocoa olive oil cake, tahini caramel cream, blackberry jam, farm poppy seeds — 13
josey baker red wheat doughnuts, milk chocolate stout ice cream, toasted cashew whip, tart cassis cherries —  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

6% per check will be added to support SF Employer Mandates

western additions 
hog island sweetwater oysters, yuzu-pickled local nori — 3.5 each
CA sturgeon caviar, potato cloud —  12
‘creamed’ fennel & smoked black cod, fried butter beans, pickled onion & radishes — 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
four sisters 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 
full belly farm asparagus, preserved lemon, smoked barhi dates & almonds — 18
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 greens & wagon wheel fondue — 19

meat & seafood
local black cod, yellowfoot mushrooms & sweet potato, soy-sherry brown butter — 32
grilled octopus & chorizo, butter beans, manila clam-espelette broth — 33
rossotti ranch veal ‘picatta’, brown butter-caper-meyer lemon, chicories & green olive sauce — 29

platters / for sharing, 2 – 6 people
devil’s gulch ranch chile roja grilled half rabbit, tierra farm masa & hominy pozole — 68
BBQ liberty farms half duck, spicy peanuts, thai basil, smoked chile vinegar — 65
grilled five-spice don watson lamb, ginger-garlic cabbages, asian pear, ‘sweet & sour’ lamb jus — 67
bone-in ribeye (35oz)  stemple creek, ‘june garlic’ barley misozuke —110

dessert 
floating island, guava buttermilk sherbet, clove anglaise, earl grey apples — 13
chai oatmeal custard, greengage plum jam, crème fraîche, pistachio—  13
cocoa olive oil cake, tahini caramel cream, blackberry jam, farm poppy seeds — 13
josey baker red wheat doughnuts, milk chocolate stout ice cream, toasted cashew whip, tart cassis cherries —  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

6% will be added to each check to support SF Employer Mandates