Hot Fried Frog Legs with Cardomom Crème Fraîche 24
Embered Oysters with Smoked Chili Butter 36
Lettuces & Herbs with Meyer Lemon 20
Radicchio and Allium X.O. 22
BREAD
Parkerhouse Rolls & Cultured Seaweed Butter 16
VEGETABLES
Angler Potato with Sauce of Taleggio 22
Slowly Grilled Hen of Woods Mushroom 19
Brussel Sprouts with Chili Garum Vinaigrette 20
Seasonal White Truffle Parisian Gnocchi Chestnut Brown Butter 50
FISH & MEAT
Grilled Hand-Dived Scallop 26 per
Aged Black Cod, Leeks & Vadouvan Fumet 35
Whole Sea Bream with Coconut & Swarnadwipa 65
Embered Whole Lobster
Sauce of its Shells, Lobster Bread, Smoked Pepper 88
Whole Pastured Chicken Roasted in the Wood Oven 80
14 oz Australian A3 Ribeye 154
SEASONAL WHITE TRUFFLE SUPPLEMENT
30 per gram
LET US COOK FOR YOU
Highlights of this Evening’s Menu
145 per person
98 wine progression
Please note a 20% service charge and 6% SF Mandate will be added to each check
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness especially if you have certain medical conditions.
