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  • 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 - 6% 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

  • 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