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8 each
vadouvan almonds
olives, ras el hanout
chickpeas a la catalan, sauce romesco
smoked corn husk chawanmushi, sungolds, pistachio
“regular ass” french fries, smoked apple sauce
cracked cucumber, peanut sauce, shiso

baby lettuces, herbed avocado, pistachio crumble 17/33
lightly cured trout, crispy potato, bashed cucumber, bagna cauda 18/35
chilled green bean casserole, burrata, tomato, basil, pickled padrons 19/37
blistered eggplant, smoked basil vinegar, fava mayo, jimmy nardellos 18/35

stone fruit curry, black lime-cod, green bean, blueberry 20/39
campanelle, smoked tikka sauce, limey tomatoes, basil 19/37
grits, goat’s milk curds, corn, padrons, pickled green tomato, yuzu blaster 17/33
yellow eye bean stew, torn bread 15/29
order this stew “andrew style” for an additional 4 bucks

poached farm egg, olive oil 3/5
red bow trout, tom yum nam khon sauce 19/37
hanger steak, smoked salmon butter, uni-balsamic 18/35
pork belly, galangal soda, turnip + pineapple-chi, roe 18/35

porky focaccia, trout rillette, fluffy cream cheese, meyer lemon 18
pimento cheese dip, beer battered clusters, green tomato 15
steak tartare, pickled kohlrabi, black mandarin, horseradish 17
casareccia, lamb bacon, corn, black pepper, egg yolk 19
grilled fish parts, tasty sauce AQ
foie gras with strawberry mole 3.0 AQ
35-day dry aged ribeye, melon-yuzu butter (please allow 40 minutes) AQ

73 per person
participation by the entire
table is required
pairings - 49
our reserve wine list is available upon request
consuming raw or undercooked protein may increase your risk of foodborne illness
a 6% surcharge will be added to each check for San Francisco Employer Mandates
not all ingredients are listed. please inform us of any allergies or dietary restrictions