• Dinner

    • Warm Marinated Olives

      8

    • Braised Lamb Soup

      10

      Honey Roast Squash, Cilantro and Lime

    • Fried Brussels Sprouts

      17

      Horseradish Crème Fraîche, Fuyu Persimmon and Parmesan

    • Smoked Trout

      17

      Toasted Quinoa, Pickled Beets, Grapes, Tatsoi and Almonds

    • Grilled Calamari

      16.5

      Chorizo, Blood Orange, Watermelon Radish and Spiced Chickpeas

    • Chicory Salad

      15

      Garlic Croutons, Cauliflower, Pimentón and Capriago

    • Arrowhead Cabbage

      15

      Warren Pear, Walnuts, Pecorino and Pomegranate

    • Warm Goat Cheese

      15.5

      Hachiya Persimmon, Asian Pear and Crostini

    • Wood Baked Butter Beans

      13

      Feta, Oregano Pesto and Breadcrumbs

    • Housemade Fusilli

      16.5

      Fennel Sausage, Kale, Olives, Meyer Lemon and Egg Yolk

    • Flatbread

      19

      of Tasso Spiced Ham, Leeks, Delicata Squash and Lemon Panna

    • Mushroom Toast

      16

      Ricotta, Sherry Onions, Shiso and Sesame Chile Oil

    • Moroccan Vegetable Tagine

      25

      Toasted Almonds and Lemon Yogurt

    • Pappardelle

      24

      Nine Hour Bolognese, Butternut Squash, Escarole and Parmesan

    • Porchetta

      34

      Latkes, Applesauce, Crème Fraîche, Pickled Red Onions and Cracklings

    • Rotisserie Chicken

      27

      Romanesco, Tokyo Turnips, Beet Hummus, Pomegranate and Feta

    • Grilled New York Steak

      41

      Orange Glazed Sweet Potatoes, Green Beans and Hazelnuts

    • Fish Stew of Black Cod

      32

      Black Cod, Clams, Tomato, Saffron, Potatoes, Grilled Bread and Aïoli

    • Wood Grilled Hamburger

      18.5

      Pickled Onions and French Fries

    • Grilled Broccoli

      10

      Lemon, Anchovy and Breadcrumbs

    • Roasted Carrots

      9

      Rutabaga, Maple and Pecans

    • French Fries

      8

      Pimentón AÏoli

    • Autumn Squash

      9

      Dates and Herbed Yogurt

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

5% service charge will be added to all food and beverage sales in response to San Francisco employer mandates.