STARTERS
AHI TUNA TARTARE
Pickled Cucumber, Daikon, Turnip & Watermelon Radish
Sansho Pepper Aioli, House Made Nori Chips 17.50
FRESH MONTEREY CALAMARI
Rock Shrimp Panzanella, Opal Basil, Persian Cucumber & Tomato Citrus Vinaigrette 14.50
CRISPY MARYLAND SOFTSHELL CRAB
Toasted Garlic Rice Noodle Salad, Lime Vinaigrette
Red Curry & Green Papaya Relish 16.50
MONTEREY RED ABALONE
Crispy Abalone Mushroom, Heirloom Tomatoes
Green Tomato Tartar Sauce & Salsa Verde 19.75
SEARED DAYBOAT SEA SCALLOPS
Lobster Mushroom Risotto, Baby Artichokes with Lemon & Herbs 16.50
CAVENDISH QUAIL
Stuffed with Gravenstein Apples & Wrapped with House Made Bacon
Mashed Potatoes, Buttermilk Biscuit Leg, Apple Salad & Carrot Marmalade 16.50
HOUSE MADE PYRAMID RAVIOLI with SHAVED SUMMER TRUFFLES
Erbette Chard & Goat Cheese Stuffing, Walnut Pesto 15.50
SEARED SONOMA FOIE GRAS
House Made Red Flame Grape & Rosemary Brioche, Pickled Fantasy Grapes
Concord Grape Jelly & Draget Pine Nuts 27.
DUNGENESS CRAB SALAD
Meyer Lemon Crèeme Fraiche Vinaigrette, Avocado, Hearts of Palm & Manila Mango 17.50
ORGANIC HEIRLOOM TOMATOES
Italian Bufala Mozzarella, Bellwether Farms Ricotta, Padron Peppers
Olive & Fresh Garbanzo Relish, Olio Verde, Basil 14.75
BABY BEETS & SHAVED SUMMER TRUFFLES
Organic Mixed Greens & Truffle Tremor Cheese
Balsamic Vinegar & Extra Virgin Olive Oil 14.
ORGANIC LITTLE GEM LETTUCES
Barrel Aged Feta, Lemon & Persian Cucumbers, Yellow Doll Watermelon
Opal & Piccolo Basil, Meyer & Eureka Lemon Vinaigrette 12.
MAINS
NEW ENGLAND LOBSTER (MAINE)
BUTTER POACHED
Creamed Brentwood Corn, Summer Frying Peppers
Fritto of Cornmeal Crusted Baby Corn & Padron Peppers, Lobster Nage 38.50
NORTHERN HALIBUT (ALASKA)
WILD CAUGHT & PAN ROASTED
Fondant Yukon Gold Potatoes, Torpedo Onions & Soft Aioli
Yellow Wax Beans, Chanterelle Mushrooms, Frenched Romano Bean Salad
Crushed Lemon, Olio Verde 32.50
CALIFORNIA WHITE SEA BASS (LOCAL)
WILD CAUGHT, GRILLED Slow Cooked Dry Farmed Early Girl Tomatoes, Sauteed Bloomsdale Spinach
Roasted Rosa Bianca Eggplant, Summer Shelling Beans
Olives, Confit Garlic Vinaigrette, Arugula 32.50
SQUAB (CALIFORNIA)
PAN ROASTED, BONELESS
Seared Polenta Cake with Browned Butter Figs, Fresh Currant & Walnut Relish
Sauteed Bloomsdale Spinach, Red Fondant Pearl Onions, Squab Jus 32.50
EDEN VALLEY BERKSHIRE PORK PRIME RIB CHOP (IOWA)
WOOD OVEN ROASTED
Farm Egg Spaetzle with Ham Hock & Herbs
Honey Roasted Peaches, Shaved Fennel, Broccoli Di Ciccio with Confit Garlic
Roast Pork Jus with Sage & Juniper 33.
CALIFORNIA LAMB T-BONE (DIXON)
WOOD OVEN ROASTED
BRAISED SUMMER GREENS & PINENUT STUFFING
French Beans with Salametto Piccante, Olive & Pine Nuts
Yukon Gold Potato "Crespelle" with Fresh Asiago Cheese & Picholine Olives
Roasted Lamb Jus with Mint & Rosemary 36.50
ANGUS FILET MIGNON (CALIFORNIA)
WOOD OVEN ROASTED
Fondant Fingerling Potatoes
Blue Cheese, Celery Salad & Crispy Bacon
Spinach Wilted with Roasted Shallot & Trumpet Mushrooms
Warm Mustard Vinaigrette, Red Wine Beef Jus 39.
$4 Split Plate Charge
Executive Chefs: Nancy Oakes & Pamela Mazzola Chef de Cuisine: Ravi Kapur
Sous Chefs: Stephane Tonnelier, Travis Holt, Dana Younkin & Emmanuel Eng
General Manager: Kathy King
In response to the Healthy San Francisco initiative a 4% surcharge will be added to all food and beverage sales.