Oysters 18 26Oysters

Ponzu - Grated Cucumber Ponzu - Grated Cucumber

Shishito Peppers 9
Wings 12 Red Shiso Salt - Crisp Quinoa
Tare - Pickled Root Vegetables
Smoked Trout Mousse 12
Duck Terrine 10
Nori Crackers - Trout Roe
Quince Chutney - Toast

Chawanmushi 14
Shimeji Mushrooms - Dungeness Crab

Little Gem 13
Chicories 14 Avo Goddess - Furikake
Soy Nuts - Yuzukōsho Vinaigrette
Scallop and Sea Urchin 21
Consomme 15 Smoked Daikon - Soy
Smoked Duck Breast - Root Vegetables

Potato Agnolotti 16
Kohlrabi 19 Mentaiko - Garlic Confit
Sunchoke Volute - Bloomsdale Spinach
Chicken Tsukune 17
Mushrooms 18 Cured Egg Yolk - Duck
Koshihikari Rice - Cashew Miso Butter Prosciutto

Roasted Cabbage 16 Ricotta Gnudi 17

Charred Cabbage - Chickpea Aioli Maitake Mushrooms - Yuzu
Butter
Sake Steamed Chicken Breast 27
Kabocha Squash - Shio Kombu Shrimp Cloud 26
Mussels - Nira Broth
Hanger Steak 34
Turnip - Shiro Miso - Kale
Pork Loin 28
Inaniwa Udon - Broccoli Rabe

Executive Chef, Joe Miller

Chef de Cuisine, Danielle Sobel