Menu
Current tasting menu
8 courses, $245 per person. Menu changes every 6-8 weeks based on what’s growing. This is the menu currently in service.
Spring 2026 — currently in service
The menu
1. Snap pea + cured cod
Cured cod, sweet snap peas with their tendrils, herb oil, sea salt. Light + bright opening course. — Vegetable-forward; minimal protein.
2. Charred spring onion
Slow-charred Calçots-style spring onion, cured egg yolk, smoked olive oil, breadcrumb. Vegetable-as-center-of-plate. The course that surprises everyone.
3. Seared mackerel
Locally caught mackerel, blistered tomato, marigold, vinegar reduction. The seafood course; works with most palettes.
4. Roasted carrots, three ways
Three preparations of one carrot variety — slow-roasted, brined, juice. With cumin + lime + cilantro flowers. Plant-forward magic.
5. Smoked duck
Liberty duck breast, smoked + sliced thin. Cherry preserve, mustard greens, sourdough crumb. The richest course.
6. Grain bowl
Roasted farro, glazed beets, seared snap pea, crumbled feta, dill oil. Vegetable + grain bowl that closes savory courses.
7. Cheese
Three artisanal California cheeses, seasonal honey, walnut bread. Optional course (+$32). Often the surprise highlight.
8. Strawberry + cream
Bay Area strawberries (Harley + Albion), Chantilly cream, sablé crumble. Simple end to a vegetable-led meal.
Optional pairings
Drinks alongside
Wine pairing — +$165
5-course wine pairing. Sommelier Marcus designed. Mostly California + Oregon, low-intervention. Some old-world surprises (riesling, gewürztraminer for spring menus).
Non-alcoholic pairing — +$95
House-made shrubs, ferments, cold-brewed tea, sparkling waters with herb oils. Designed to match the food alongside wine pairings; not a downgrade.
Glass-by-glass selection
If you don’t want a full pairing, your server can suggest individual glasses to match specific courses.
Cocktail aperitif
Three pre-dinner cocktails available. Brassica negroni, gin + tonic with juniper, mezcal old-fashioned. $18 each; not on the wine pairing.
Dietary accommodations
What we adapt
Vegetarian + vegan menus
Available at any meal. Note in your reservation. Different from main menu (some courses adapted, some swapped). Same price.
Allergen accommodations
Note in your reservation. We accommodate gluten-free, dairy-free, nut-free, shellfish-free, soy-free. Strict protocols require email coordination 48 hours pre-meal.
What we can't easily adapt
Pescatarian-only or gluten-free + nut-free + shellfish-free combined gets challenging. We’ll discuss alternatives at booking; sometimes a different menu version offered.
Modifications during service
Generally not — menu is set in advance. Last-minute dietary calls during service can’t always accommodate. Email-ahead is essential.
Menu questions
What guests ask
- Every 6-8 weeks. Major changes seasonally (spring, summer, fall, winter). Smaller adjustments within seasons as specific ingredients come in or go out. We don’t do daily specials.