DINNER

TASTING MENU 95/125wp
duo of the sea / caviar / agnolotti / ribeye / gelato

CHEF’S MENU 115/165wp
eight courses / chef's choice

FIRST CHILLED YELLOW TOMATO GAZPACHO / cherry tomatoes / smoke / salad burnet 15

CHARRED AVOCADO / pistachio / garden greens shaved vegetables / black garlic ash / kombucha vinaigrette 15

YELLOWTAIL CRUDO / charcoal / sea beans avocado / radish / nasturtium / smoked bone broth 18

BEET ROOT TARTARE / whipped creme fraiche tender garden herbs / black garlic vinagrette / toast 16

BERRIES AND TOMATOES / burrata basil oil / garden greens / almond granola 16

BLACK BARLEY “RISOTTO” / wheatgrass oil fermented black garlic tea / fiscalini cheese crisp 16/28

PRAWNS & GRITS / bacon whipped polenta / sheeps milk cheese / espelette 18

CAVATELLI PASTA / homemade ricotta crispy arugula / preserved lemon / pink peppercorns 16/28

HOUSE MADE FARMER’S CHEESE / fennel & beepollen fig jam / crack-crackers / raisin almond paste 16

SECOND STRIPED BASS / zucchini / squid ink black olives / tomato raisins / basil 39

LOCAL ROCK COD summer corn succatash / smoked almond romesco 39

SEA URCHIN PASTA spaghetti / bread crumbs / ricotta whey 24/40

PORK LOIN / peads and barnett farms / fig / potato bacon / verjus / buttermilk / purslane / muscat grapes 38

DUCK BREAST / liberty farms / pickled cherries whole grain spatzel / beet root 40

HANGER STEAK / flannery beef / fingerling potato charred onion / black garlic / hen of the wood 40

Please note due to seasonality, the menu is subject to change without notice. We try to obtain the best product at the perfect time
We source only the finest seasonal ingredients from local California farms making the menu 90% organic and sustainable. A 5% kitchen appreciation charge will be applied to your meal. Thank you.