A proper starter: demi glass of Champagne$26
Raw oysters$24
with champagne-blood orange gelée
Smoked trout roe$26
with house made onion bread and French onion dip
Golden Oscietra$95
1oz | 2oz
Siberian Sturgeon$80
1oz | 2oz
Ken's bread and French butter$7
Chickpea socca$7
Leeks vinaigrette$17
with chermoula, shaved cauliflower, dates, smoked almonds, parsley, chervil, and preserved lemon
Roasted beets$17
chicories, Crimson Crisp apple, caraway-cocoa nib flax cracker, crispy parsnips, and green apple-horseradish vinaigrette
Hokkaido scallop crudo$17
with yuzu kosho and kumquat vinaigrette
Mussels in Escabeche$18
Cara Cara orange, fennel, Tokyo turnips, and harissa vinaigrette
Carrot soup$17
melty calçots, sesame brioche, pistachio dukkah, and rose
Milk braised pork sugo$31
vesuvio pasta, crispy sunchokes, fennel, lemon, and parmesan
Potato gnocchi$31
butter braised golden turnips, saffron, spinach, Belper Knolle, bee pollen, and lemon
Duck breast$34
fermented honey and long pepper glaze, coffee roasted parsnips, wild rice, truffled celery root sauce, and crispy leeks
Pork schnitzel$31
with pappardelle, yellowfoot mushrooms, green garlic-caper butter, lemon, and parsley
Roasted chicken to share$49
organic, pasture raised chicken, by the half or whole bird, with Carolina Gold Rice, roasted purple broccoli, pea tendrils, toasted peanuts and green peanut oil scented pan sauce
A proper starter: demi glass of Champagne$28
Golden Oscietra$105
1oz | 2oz
Little Gems$17
shaved fennel, cucumbers, radishes, spicy green goddess, herbs, and toasted pepitas
Green tomato carpaccio$17
arugula, crispy artichokes, Gordal olives, salmoriglio, pine nuts, and Belper knolle
Red kuri squash and tomatillo soup$22
Dungeness crab, Poblano, Anaheim and sweet peppers, and black lime dusted crispy shallots
Pork and peach ragu$32
mafalde pasta with pork ragu, peaches, rainbow chanterelles, marjoram, aged balsamic, and parmesan
Ricotta and black garlic agnolotti$30
spinach, eggplant conserva, sunflower seeds, and Pecorino Fogliano
Halibut$34
Caballero beans, charred cabbage, carrot, purslane, habanada-shallot relish, and lemon verbena