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.”

intermission
december: 24th, 25th
january: 1st

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 sweetwater oysters, yuzu-pickled local nori 3.5 each
CA sturgeon caviar, potato cloud 12
smothered radishes from our farm, avocado green goddess with toasted quinoa 8
smoked black cod & fennel ‘dip’, fried butter beans, pickled onion & radishes 10
cured trout roe ‘chip & dip’, horseradish crème fraîche 14
artichoke & taggiasca olive giardiniera, parmesan & anchovy 10
2019 ‘olio nuovo’ hudson ranch, carneros, grilled focaccia 10

raw & salads
persimmon salad, chicories, trufflebert farm hazelnuts, smoked caciocavallo 15
matsutake & yuba salad, chrysanthemum & toasted pine nuts 19
wax bean, endive & asian pear salad, pomegranate, dates & smoked almond dukkah 15
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
smoked riverdog farm potatoes, sweet and sour onions, espelette aioli 15
dry fried brussels sprouts, our chile sambal, garum & toasted rice 17
erbette chard & ricotta ravioli, chanterelles, walnuts & aged balsamico 19
squid ink noodles, oyster mushrooms, tomato-kale dashi & toasted sesame 18
‘ham & cheese’ roti, farm green & wagon wheel fondue 19

meat & seafood
local black cod, potato fennel soubise, savoy cabbage & pomegranate 32
clams steamed with lemongrass, ginger infused ‘rice & grains’, fresh carrot juice & buddha’s hand broth 26
grilled devil’s gulch rabbit ‘tartine’, quince, chanterelles & sunchokes 32
braised pork shoulder, jalapeño-refried yellow eye beans, persimmons & habanero-pumpkin salsa 28

platters / for sharing, 2 – 6 people
BBQ liberty farms half duck, spicy peanuts, thai basil, smoked chile vinegar 65
grilled don watson lamb, curry ghee roasted cauliflower, lime pickle yogurt 90
bone-in ribeye (35oz) stemple creek, ‘june garlic’ barley misozuke 110

dessert
italian carrot cake, sour cream custard, poached quince & almond 13
floating island, ginger quince sorbet, juniper anglaise, cranberry compote & farm honey 13
red kuri squash cheesecake, smoked poblano milk chocolate caramel, huckleberries, hazelnuts 13
josey baker red wheat doughnuts, vanilla bean-ricotta ice cream, black mission fig jam, cocoa nibs 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