Chef: Justin Smillie 10/28/2014 VX

Consuming raw or undercooked eggs, beef, lamb, milk products, pork, poultry, seafood or shellfsh may increase your chances of foodborne illness.
Oct ober 2014
P I Z Z A
pear stracciatella, pecan pesto, arugula + balsamic 18
squash blossom stracciatella, castelvetrano olives + chili 16
nduja stracciatella + passato 19
O N E
crispy artichokes preserved meyer lemon powder + parsley 13
house-made ricota boquerones, cucumber + meyer lemon 16
litle gem letuce queens farm letuces, almonds, pear + crme frache 13
mushroom salad seared robiola, tatsoi, chicories + burnt shallot vinaigrete 17
lobster ceviche green apple, celery granita, trout caviar + cilantro 18
live scallop fermented radish, sea beans, fresh chili + olive oil 14
japanese mackerel celeriac, brussels sprouts, pistachio, bentons ham + tangerine 12
seared octopus smoked eggplant caviar, cilantro, parsley + sesame 21
beef tartare black trumpet mushroom, pufed farro, anchovy + egg yolk 16
white trufe sof scrambled farm egg, chives + olive oil 33
T WO
spagheti chilled farro noodle, maine sea urchin, scallion + sesame 23
pappardelle spicy sausage rag, kale + parmigiano 18
estrella chicken liver, sherry, rosemary + sage 16
bucatini alla carbonara panceta, clawhammer eggs, parmigiano + black pepper 16
spaghetini jonah crab, artichoke + fresno chili 21
T H R E E
2 minute tuna dandelion, bread crumbs, pickled onions + anchovy vinaigrete 33
branzino a la plancha sungold cherry tomatoes + basil 32
wilshire blvd fsh stew clams, red shrimp, mussels, swordfsh belly + gochujang 35
grilled chicken market bean ragout + late harvest tomatoes 30
madoni duck breast baby fennel, blood orange + arbequina olives 35
roasted lamb confit carrots, dates, lettuce + natural jus 36
crackling pork chop jimmy nardello peppers, charred onions + persimmon 34
bone-in dry-aged 20 oz. ny strip charred bunching onions + romesco 68
short rib for two castelvetrano olives, walnuts, celery + horseradish 58
S I D E S
fngerling potatoes cipollini, garlic + chives 8
romano beans olive oil, lemon + salt of the sea 8
blistered shishito peppers + botarga 9