Dinner

Graze

1. sunchokes, mojo de ajo, cilantro, crispy bone marrow, WAGYU BEEF CARPACCIO 33
2. peperonata, garlic scapes, pickled vegetables, cognac jus, GRILLED OCTOPUS 28
3. white asparagus, rhubarb, basil, celtuce, BURRATA DI PUGLIA 29
4. celtuce, young coconut, goji berries, crispy rice, tom yum, PAN-SEARED SCALLOPS 29
5. foraged mushrooms, mushroom soil, crispy piave, HAND-CUT TAGLIATELLE 25
6. english peas, crab consommé, ginger, DUNGENESS CRAB CHAWANMUSHI 27
7. mushrooms, pickled onions, vegan xo sauce, OVEN-ROASTED CAULIFLOWER 25

Hook, Hunt & Harvest

1. sorrel, fava beans, garbanzo beans, smoked buttermilk, OLIVE OIL POACHED HALIBUT 54
2. mustard spätzle, salsify, red cabbage, brown butter jus, DRY-AGED DUCK BREAST 61
3. green and white asparagus, broccolini, potato rosti, lamb bacon, spruce tip jus, GRILLED LAMB RACK 61
4. nettles, lavender, sourdough, spring alliums, BLACK PEPPER-CRUSTED SALMON 54
5. foraged mushrooms, spring peas, farro verde, taleggio, bordelaise jus, DRY-AGED STRIPLOIN 58
6. shishito pepper, baby artichokes, salted cod stuffed morels, spring radishes, STEAMED SABLEFISH 54
7. wild mushrooms, kombu, homemade kimchi, CABBAGE ROLL 42
8. vegetable ragu, ricotta salata, pine nuts, basil, CAVATELLI 34

Sides

1. lemon, crispy garlic, vegan xo sauce, SAUTÉED GAI LAN 16
2. chives, fermented carrots, parmesan, PAN-ROASTED PETITE POTATOES 16
3. balsamic vinegar, goat cheese, walnuts, SALT-ROASTED BEETS 16

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

1. per person for the entire table 178
   wine pairings additional 89
   premium wine pairings additional 179