• Dinner

    • Warm Marinated Olives

      8

    • Warm Goat Cheese

      16

      Golden Beets, Pomelo and Crostini

    • Chicken Noodle Soup

      10

      Carrots, Parsley and Gruyère

    • Fried Brussels Sprouts

      15

      Herbed Yogurt, Tangelo and Parmesan

    • Halibut Crudo

      17

      Cilantro Broth, Radish and Asparagus

    • Smoked Trout

      17

      Bok Choy Raab, Horseradish Cream, Fried Shallots and Roe

    • Beet Hummus

      15

      Cara Cara Orange, Pecans, Mustard Green and Feta

    • Chicory Salad

      15

      Apple, Blue Cheese and Spiced Chickpeas

    • Avocado Toast

      17

      Mandarin, Toasted Walnuts, Shiso and Sumac

    • Smoked Brisket

      17

      Date Butter, Green Cabbage and Radish

    • Rigatoni

      16.5

      Bacon, Wild Nettle Pesto, Young Kale and Egg Yolk

    • Flatbread

      20

      Spicy Fennel Sausage, Radish Raab, Cheddar and Calabrian Chile

    • Wood Baked Butter Beans

      14

      Feta, Oregano Pesto and Breadcrumbs

    • Moroccan Vegetable Tagine

      24

      Toasted Almonds and Lemon Yogurt

    • Fish Stew of Black Cod

      33

      Mussels, Manila Clams, Leeks, Saffron and Grilled Bread

    • Rotisserie Chicken

      27

      Shiitake Mushrooms, Roasted Cabbage, Hazelnuts and Sesame

    • Pappardelle

      25

      Nine Hour Bolognese, Butternut Squash, Escarlole and Parmesan

    • Country Pork Chop

      35

      Domingo Rojo Beans, Brussels Sprouts and Kumquats

    • Grilled New York Steak

      45

      Potatoes, Sherry Onions, Asparagus and Chimichurri

    • Wood Grilled Hamburger

      19

      Pickled Onions and French Fries

    • Grilled Broccoli

      10

      Lemon, Anchovy and Breadcrumbs

    • Roasted Carrots

      10

      Rutabaga, Dates and Brown Butter

    • Delicata Squash

      10

      Ricotta and Pepitas

    • French Fries

      8

      AÏoli

*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.