Please note that these menus are representative of our current offerings, as we evolve our ingredients and products daily.

DINNER

{BEGINNING AT 5PM}

CAVIAR

Angler Private Batch Kaluga Caviar 98 per ounce

TO START

Pacific Oysters with Seaweed Vinegar & Embered Tomato 5 per

Norwegian Trout, Canary Melon & Shiso 14

San Francisco Bay Anchovy, Jasmine Vinegar & Summer Tomato 19

Bluefin Tuna & Kelp with Rice Crisp 27

Dry-Aged Kingfish Cru, Yuzu Kosho 22

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

Grilled Corn Ribs, Salsa Macha & Smoked Corn Cheese 18

Angler Potato with Sauce of Taleggio 22

Slowly Grilled Hen of Woods Mushroom 19

Broccolini with Chili Garum Vinaigrette 20

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

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.