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SNACKS

HOUSE BAKED PARKER ROLLS                6

garlic oil, marigold butter

TRUFFLE CHEESE FRIES                               8

euvitis delicacies' truffle oil, grana padano truffle mayo

TO START

LITTLE GEM & ARKANSAS APPLE             17

fennel, carrot - garlic crisp, dandelion - ginger vinaigrette

SMOKED SALMON & YELLOW BEETS    19

cara cara orange, kumquats, house ricotta, house shichimi

SUGGESTED PAIRING

Champagne Colin Cuvee Rose

Savagnin -Chardonnay, Sylvan Faudot, Arbois, Jura 

SHAREABLES

BUTTERMILK FRIED CHICKEN                   19

brined and sous vide thigh meat, calabrian chili aioli, lemon kosho

Vouvray Brut,
Domaine Nicolas Brunet, Loire, France  

CHICKEN LIVER MOUSSE                           16

Brut, Telmont Champagne Reserve

strawberry - kumquats relish, garlic confit, pickled onions

PORCHETTA STEAMED BUNS                  21

daikon, cucumber, house fermented black bean sauce

MUSSELS & FRIES                                          28

one pound of PEI mussels, classic butter and white wine

Mencia Blend, César Márquez,
Bierzo, Spain

Chenin Blanc, Vouvray Sec,
Domaine Nicolas Brunet, Loire, France

MAIN

CASSAVA CHEESE BURGER                     26

house ground chuck, 135F or well done, house baked buns,

comte cheese, chimichurri mayo, truffle cheese fries

Unfiltered Mourvedre Blend,
Á la Volée, Languedoc, France

SPRING LASAGNA                                        28

basil-hazelnut pesto, herbs, roasted garlic,

house tomato sauce, brussel sprouts

VERLASSO SALMON                                    29

broccolini, saffron orange jus

SONOMA DUCK LEG CONFIT                  30

stewed gigante beans, jujubes-mustard sauce

PRIME RIB                                                         38

8 oz seared to 135F, burrata-garlic mashed parsnips,

bacon braised swiss chard, mustard jus

Nerello Mascalese, Petra Lava
Etna, Sicily, Italy

Viognier,
Christophe Semaska, Condrieu, N Rhone

Grenache Blend, Juliette Avril, Châteauneuf-du-Pape, S Rhone

Mencia Blend, Single Vineyard,
César Márquez, Bierzo, Spain

AFTER DINNER

CHEESE PLATE                                                18

brillat-savarin, comte. Toscano Bros' baguette, berry compote

SWEET POTATO & CREAM                        14

Cabernet Sauvignon-Merlot Blend, Baron de Brane, Château Brane-Cantenac, Margaux. Bordeaux

Broadbent Madeira 10 Year

satsumaimo cornbread, vanilla gelato, almond streusel

RED WINE POACHED PEAR                       14

chocolate covered honeycomb cookie crunch, pine nuts praline

Adonis

MEYER LEMON POSSET                              14

candied kumquats, meringue

Dolin Blanc

Please inform us of any food allergies and dietary restrictions that you have. When the allergies are deadly, we may not be able to serve you.

We do our best to accommodate your request when possible and when integrity of the dishes are not compromised. 

SF Ordinance Surcharge of 5% and Service Fee of 20% will be added to your check in place of traditional tips,

pooled and split equally among entire staff and to pay for benefits.

Please kindly limit up to 2 credit cards per table splitting equally.

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