• Dinner

    • Warm Marinated Olives

      8

    • Avocado Toast

      16

      English Peas, Walnuts and Sumac

    • Flatbread

      20

      Bacon, Yellow Peach, Basil and Mozzarella

    • Little Fried Fish

      15

      Olive Caper AÏoli, Lemon and Pimentón

    • Spring Lettuces

      14

      Mandarin, Fennel, Radish and Red Onion

    • Bucatini

      16

      Lamb Sugo, Spring Onions, Snap Peas, Mint and Pecorino

    • Shaved Asparagus

      15

      Beet Hummus, Toasted Pecans, Snap Peas and Feta

    • Smoked Chicken Soup

      10

      Black Beans, Green Cabbage, Lime and Cilantro

    • Smoked Trout

      17

      Shiitake Mushrooms, Cucumbers and Pickled Cherries

    • Smoked Brisket

      17

      Strawberry Mostarda and Mustard Greens

    • Wood Baked Butter Beans

      14

      Feta, Oregano Pesto and Breadcrumbs

    • Warm Goat Cheese

      16

      Blueberries, Strawberries and Crostini

    • House Smoked Tasso Ham

      17

      Artichoke Tapenade, Burrata and Tatsoi

    • Moroccan Vegetable Tagine

      24

      Toasted Almonds and Lemon Yogurt

    • Pappardelle

      25

      Nine Hour Bolognese, Zucchini, Spinach and Parmesan

    • Rotisserie Chicken

      27

      Asparagus, Cara Cara Orane, Arugula and Tzatziki

    • Seared Duck Breast

      35

      Fried Wing, Artichoke Cream, Turnips and Apricot Chutney

    • King Salmon

      33

      English Pea Broth, Maitake Mushrooms and Horseradish Cream

    • Wood Grilled Hamburger

      19

      Pickled Onions and French Fries

    • Country Pork Chop

      35

      Bok Choy, Baby Carrots and Blueberry Maple butter

    • Roasted Carrots

      10

      Fennel Pollen, Orange and Honey

    • Grilled Broccoli

      10

      Lemon, Anchovy and Breadcrumbs

    • Sauteed Greens

      10

      Dates and Garlic Confit

    • French Fries

      8

      Basil Parmesan 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.