SF Restaurant Week

Spaghetti Squash & Kale Fritters

smokey sofrito

Add Uni Crème Brûlée

keluga reserve caviar, yuzu tobiko, trout roe, crostini

$20

pacific 0ysters

green tomato relish, lime gel, shiso, fermented chili

Prosecco Brut, Bosco Di Gica, Valdobbiadene, DOCG, Italy

Buatta

peas, asparagus, fava bean, mint

Winter Salad

apple, white cheddar, crispy shallot, red wine vinaigrette

Leek and asparagus soup

kimchi, maitake croutons

Godello, Peza do Rei, Ribeira Sacra, Spain, 2017

American Wagyu Flat Iron

black garlic bordelaise,, celery root, broccoli shoot, cipollinis

Striped Bass

truffled bean puree, sunchoke, purple cauliflower, uni butter

Porcini and truffle ravioli

lemon, shallot, chicken jus

Tempranillo, Dominio Basconcillos, Ribera Del Duero, Spain, 2016

Pistachio Cake

huckleberries, pistachio ice cream

*tahitian vanilla pot de crème, strawberry shortcake

Loupiac, Chateau Dauphine Rondeillon