GlGluten
Sourdough, mignardises, occasional pasta course.
Bill of Fare · Service 014 · 20:00 Seating · IX Courses
Tonight’s
bill of fare.
The bill of fare is rewritten each morning, then refined at 2:30 pm after the afternoon walk-through with the farms. What you see below goes to the floor at the second seating tonight. Tomorrow, course IV may be different. The sorbet may not return for a month.
Bill of FareSection AThe bill · IX courses · revised at 14:30 today
No.
Course · ingredients · source
Allergens
I
Cucumber, fennel pollen, koji buttermilk
Persian cucumber, fennel pollen, koji buttermilk, dill oil
from County Line Harvest, Petaluma
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II
Carrot, smoked yolk, hay
Heirloom carrot two ways, smoked egg yolk, hay-infused jus
from Riverdog Farm, Capay Valley
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III
Asparagus, brown butter, lemon balm
Charred green asparagus, brown butter dashi, lemon balm
from Knoll Farms, Brentwood
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IV
Squash blossom, ricotta, anchovy
Tempura squash blossom, fresh ricotta, white anchovy
from Frog Hollow, Brentwood
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V
Sourdough, cultured butter, sea salt
Tartine country loaf, cultured cream butter, fleur de sel
from Tartine Manufactory
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VI
Hen of the woods, parmesan, black truffle
Maitake mushroom, twelve-year parmesan, Périgord truffle
from Far West Fungi, Moss Landing
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VII
Wagyu, charred allium, miso
Snake River Farm A5, charred ramp, white miso jus
from Snake River Farms, Idaho
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VIII
Kombucha sorbet, sorrel, honey
House kombucha sorbet, sorrel granita, sage-infused honey
from Brassica garden, on-property
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IX
Mignardises, the kitchen's gift
Three small things — chocolate, citrus, herb. Selected this morning.
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Tasting menu
$245 / person
Inclusive of service. Tax additional. Two seatings nightly · 5:30 and 8:00 pm.
Wine pairing · six pours
+ $185 / person
Selected by Anya Reyes the day of service. Mostly old-world. Mostly natural. There is no premium tier.
Bill of FareSection BThe kitchen's notebook · recent bills
Past four
services.
The bill changes every night. It does not change every night dramatically — courses hold for one to three weeks, depending on what the farms have. Below: short notes from the last four services on what shifted and why.
- Service 013 · Saturday9 courses
Replaced course IV with green strawberry, brown butter, sorrel after Frog Hollow returned a softer-than-spec delivery.
- Service 012 · Friday9 courses
Pulled the wagyu after the Snake River drop arrived under-marbled. Substituted Mt. Lassen trout, dashi, ramp.
- Service 011 · Thursday9 courses
First night running squash blossom; held it as course IV. Going forward through the season.
- Service 010 · Wednesday9 courses
Kombucha sorbet returned. Last seen on Service 003 after a six-week absence.
Bill of FareSection CAllergen ledger · what we can and cannot accommodate
The honest
allergen guide.
We can accommodate most dietary restrictions with 72 hours of notice. We cannot build a custom menu the day of service. If you call within 24 hours, we’ll do what we can — but the bill of fare is finalised at 2:30 pm and the kitchen runs to that script.
DyDairy
Most courses include butter, cream, or cheese in some form. Vegan adaptation available with 72-hour notice.
ShShellfish
Anchovy, occasional clam or oyster preparations.
NuNuts
Mignardises commonly include almond or hazelnut. Substitution available.
EgEgg
Custards, cured yolk, occasional fresh pasta.
AlAlliums
Onion, leek, ramp, garlic. Very difficult to remove from the menu — speak with reservations.
What we don’t do
We don’t serve à la carte. We don’t hold tables for walk-ins. We don’t run a children’s menu. We don’t accept menu changes on the night of service except for declared allergies. The kitchen needs the room to do its work.
