Large Groups

Large Groups

Large Group 3 Course

$89 per Person

Wine Pairing $55

first

(v) *green & white asparagus soup

potato, spring onion

(v) *star route salad greens

,brokaw avocado, radish, fresh feta, nori ranch

*crudo & tartar of bluefin tuna

,namasu, yuzu buttermilk, thai basil

main

(v) black truffle & porcini ravioli

fresh black truffle

*Snake River farms flat iron

la ratte potatoes, zuckermans asparagus, morel mushrooms, calcot

*Alaskan halibut

wild rice and local crab, NZ spinach, fiddleheads, kohlrabi, lobster nage

sweet

(v) *lemongrass & coconut milk panna cotta

McGinnis ranch strawberries, pinenut and buckwheat granola

(v) *chocolate pot d’crème

candied pecans, griottes, chantilly cream

extras

*signature dish uni crème brulee

hokkaido uni, reserve caviar, yuzu tobiko, trout roe, crostini $35 supplement

*lobster risotto

sea lettuce, spring vegetables, reggiano, yuzu $32 supplement/ $62 if served "animal style"

(v) housemade rosemary focaccia

$7 with olive oil; $12 with tallegio cheese fonduta

(v) vegetarian * gluten-free or can be

wine pairing $55

not all ingredients are listed please inform us of any allergies or dietary restrictions consuming raw or undercooked protein may increase your risk of foodborne illness 20% service charge - 7% surcharge for SF mandates

vegan *marinated hodo tofu

local asparagus, brussels sprouts, butter beans, pumpkin seed romesco

Family Style Menu

3 rd Cousin 

Family Style Menu

(v) snap pea & kale fritters– point reyes toma cheese, mint tzatiki, za’atar

(v) *meadowood farms little gems– baby radish, feta cheese, nori ranch, avocado

(v) *burrata– artichoke , smoked potato, kumquat, black truffle vinaigrette & sunflower

*grilled octopus & rock shrimp– butter bean, carrot, pumpkin seed, ramp chimichurri 

*hamachi crudo & tartare– namasu, green grape, yuzu-buttermilk, thai basil, ogo

__________

 (v) casarecce– local morel mushrooms, asparagus, crème fraîche & essex gouda

(v) porcini & truffle ravioli- “francese”

__________

*norther halibut- lobster nage

*charcoal grilled snake river farms flat iron steak

(v) sides

local asparagus, cauliflower

(v) *salt and pepper brussels sprouts– smoked date & tamarind “butter”, herbs

__________

Chefs Desserts

__________

Add for the table:

Signature dish– *uni crème brûlée 37

 (v) summer truffle 25

 (v) Focaccia & EVOO 9

(v) with taleggio fonduta 12

with ramp butter 12

*gluten-free or can be (v) vegetarian

Chefs Tasting

Spring 2024 Chefs Tasting Menu $165  Traditional Wine Pairing $99

YOLO Wine Pairing $300

__________

SUPPLEMENTS

Lobster Risotto

$25

2oz A5 Omi Shiga

$59

__________

*Tempura Oyster, Kabocha Squash Arancini, Smoked Aioli, Radish

*Big Eye Tuna Crudo & Tartare, Namasu Yuzu Buttermilk, Thai Basil, Green Grape

*Santa Barbara Uni Crème Brûlée, Reserve Caviar, Trout Roe, Yuzu Tobiko, Crostini

*Maine Diver Scallop, Rock Shrimp Wild Rice, Fiddlehead, Lobster Nage

Porcini & Black Truffle Ravioli “Francese”

*Duck Breast, Celeriac, White Asparagus, Red Currant & Olive Sauce

*Hojicha Panna Cotta, Pineapple, Passion Fruit, Pine Nut Granola

Milk Chocolate Hoho, Griotte

__________

*Gluten-free or can be 

Executive Chef Greg Lutes

+20% Service and 7% SF Mandates SF tax

Venue Buyout

Available from 5pm onwards, until midnight

Entire restaurant is closed to the public

Maximum seated: 49, maximum standing: 70

Party size determines buyout rate

Family Style Dinners and Tasting Menus Also available.

Capacity: 37