Dinner

sunchokes, mojo de ajo, cilantro, crispy bone marrow, WAGYU BEEF CARPACCIO

creamy polenta, pickled and fermented vegetables, madeira, GRILLED OCTOPUS

heirloom tomatoes, basil sorbet, tomato emulsion, BURRATA SALAD

tom yum, coconut rice, lemongrass, bac ha, PAN-SEARED SCALLOPS

foraged mushrooms, mushroom soil, crispy piave, HAND-CUT TAGLIATELLE

vegetable pearls, crab consommé, ginger, seaweed, DUNGENESS CRAB CHAWANMUSHI

mushrooms, pickled onions, vegan xo sauce, OVEN-ROASTED CAULIFLOWER

sidestriped shrimp, chicories, shellfish emulsion, OLIVE OIL POACHED HALIBUT

mustard spätzle, salsify, red cabbage, brown butter jus, DRY-AGED DUCK BREAST

dupuy lentils, mirepoix, sicilian pistachios, chipotle, natural jus, GRILLED LAMB SHANK

lavender, sourdough, smoked salmon roe, dill, BLACK PEPPER-CRUSTED SALMON

crispy potatoes, ratatouille, pickled zucchini, OVEN ROASTED STRIPLOIN

salted cod cannelloni, shishito peppers, smoked carrots, radishes, bonito, STEAMED SABLEFISH

wild mushrooms, kombu, homemade kimchi, CABBAGE ROLL

vegetable ragu, ricotta salata, pine nuts, basil, CAVATELLI

lemon, crispy garlic, vegan xo sauce, SAUTÉED GAI LAN

chives, fermented carrots, parmesan, PAN-ROASTED PETITE POTATOES

balsamic vinegar, goat's cheese, walnuts, SALT-ROASTED BEETS

‘We’ll Take It From Here’ Six-Course Tasting Menu