Menus – Dinner

Vegetables, mostly

biodynamic-grown tomatoes 16.
sprouted lentils & curry makrut lime oil

hikari farm greens 14.
shinko pear, enokis & salted plum vinaigrette

rutabaga & pink lady apple salad 12.
goat gouda & stone ground mustard

fire roasted eggplant & peppers 14.
pomegranate & almonds

fried butter beans 18.
burrata & hungarian yellow pepper vinaigrette

chili oil roasted arrowhead cabbage 16.
tahini, toasted rice & fish floss

wild mushrooms braised in pork jus 21.
smoked onion crème fraîche

japanese sweet potato 16.
aged garlic barley miso & seaweed

Western Additions

caviar potato cloud 12.

toasted brioche & whitefish roe 13.
radishes & yogurt butter

tartare of a-5 wagyu beef 22.
seaweed & black sesame crackers

kimchi wax bean tempura 10.
black garlic aioli

josey baker whole grain bread 8.
cider vinegar butter

Seafood & Meats

fried anchovies 14.
preserved artichokes, walnuts & prune

squid & lamb neck ‘a la plancha’ 22.
lemon cucumber, mint & plum salad

‘linguine & clams’ 20.
smoked celery root, spruce tip & paprika

steamed black cod 30.
rau ram, lime & salted kampot pepper

grilled prather ranch beef 44.
caramelized onion & castelfranco radicchio

Platters

salt & pepper fried corvus farms rabbit 65.
fennel & aji rico hot sauce

pistachio grilled pork ribs 50.
cumin & sour orange

bbq liberty farms half duck 70.
peanut fried rice & smoked chili vinegar