• Dinner

    • Warm Marinated Olives

      8

    • Tasso Spiced Ham

      16

      Melons and Calabrian Chile

    • Warm Goat Cheese

      16

      Blackberries, Strawberries and Crostini

    • Maitake Mushroom Soup

      10

      Chorizo and Cilantro

    • Avocado Toast

      16

      Cucumbers, Pickled Jalapeño, Tomatoes and Pecans

    • Flatbread

      20

      Bacon, Zucchini, Cherry Tomatoes, Mozzarella and Mustard Greens

    • Smoked Trout

      17

      Early Girl Tomato, Tahini, Sweet Dill Pickles and Spiced Chickpeas

    • Peach Salad

      15

      Sweet Corn, Walnuts and Arugula

    • Braised Oxtails

      18

      Cherries and Pickled Red Onion

    • Little Fried Fish

      15

      Dill, AÏoli and Pimentón

    • Wood Baked Butter Beans

      14

      Feta, Oregano Pesto and Breadcrumbs

    • Bucatini

      17

      Pimientos de PadrÓn, Vodka, Tomato and Cream

    • Moroccan Vegetable Tagine

      24

      Toasted Almonds and Lemon Yogurt

    • King Salmon

      33

      Corn Cream, Morel Mushrooms, Tomato Confit and Basil

    • Pappardelle

      25

      Nine Hour Bolognese, Zucchini, Spinach and Parmesan

    • Rotisserie Chicken

      27

      Watermelon, Tzatziki, Amaranth Greens and Pepitas

    • Braised Duck Leg

      35

      Fried Wing, Smoked Eggplant Salad, Peppers and Feta

    • Wood Grilled Hamburger

      19

      Pickled Onions and French Fries

    • Country Pork Chop

      35

      Green Beans, Plums, Purslane and Hazelnuts

    • Nantes Carrots

      10

      Strawberry Harissa

    • Grilled Broccoli

      10

      Lemon, Anchovy and Breadcrumbs

    • Green Beans

      10

      Almonds and Sesame

    • 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.