menus.

 

  • snacks

    almonds chili pepper, sesame oil, tamari, maple syrup $8

    warm olives calabrian chili, oregano, citrus, smoked paprika $8

    bread & butter ACME ciabatta, strawberry, rhubarb, pink peppercorn $9

    honey cornbread scallion miso butter, smoked maldon $9

    cold

    ½ dozen market oysters tomato water nuoc cham, micro cilantro MP

    salmon crudo celtuce, green apple, coconut cream, nori crunch $19

    red oak & frisée salad turnips, marcona, rye crumbs, grana padano, dijon vin $16

    butter bean dip preserved lemon, bagna cauda, anchovies, fresh veggies $17

    chioggia beets tahini yogurt, toasted sesame, sumac, frilly mustard $16

    hot

    bone marrow tomato jam, pickled red onions, crostini, herb salad $18

    old bay potatoes smoked salmon aioli, pickled charred corn & holy trinity, dill $15

    charred cabbage tamarind, blistered tomatoes, mustard salsa verde $20

    trumpet mushrooms truffle honey, french feta, walnut salsa macha $23

    pork belly lechon lemongrass, fried curry leaves, black eyed peas $32

    braised lamb shank green sichuan peppercorn lamb jus, peanut gremolata $41

    dessert

    brownie butterscotch, halvah, candied cacao nibs $13

    buttermilk panna cotta passionfruit, fresh citrus $13

  • ALBET I NOYA “Petit Albet”, Brut Reserva Cava ‘23, ES Penedés Sparkling

    SONS OF WINE “404”, Verdejo, ‘19, FR Alsace Sparkling Orange

    OLIVIER PITHON “Mon P’Tit Pithon”, Grenache Blend, ‘24, FR Cotes Catalanes White

    FRES.CO “Chardonnay”, Chardonnay,‘23, CA Sonoma White

    LA RURAL “Yellow”, Macabeu Blend, ‘23, ES Tarragona Orange

    LA CLARINE FARM “Rosé Alors”, Grenache Blend, ’23, CA El Dorado Rosé

    BUDDY CUTTY “Red Light”, Cinsault/Sauvignon Blanc, ‘22, CA Berkeley Chilled Red

    DOMAINE SEBASTIEN DAVID “Hurluberlu”, Cabernet Franc, ‘23, FR Loire Valley Red

    DEWAMES “Care Again”, Carignan, ‘24, CA Mendocino Red

  • AKASHIKA SHUZO “Yama”, Junmai Muroka Namagenshu Yamahai, JP Osaka

    ORDAGO CIDRAS “Iberiko”, Iberiko, NV, ES Basque Country

    JULIEN THUREL “Champetre”, Cidre Brut, ‘21, FR Normandy

    CERVECERIA DE SAN LUIS “Monopolio”, Black Lager, MX San Luís Potosí

    UNDERBERG “Natural Herbal Bitter”, DE Rheinberg

  • BOUFFÉE D’OXYGENE Alpine Aperitif, Rancio Sec, Cava, Lemon

    BASQUE BAMBOO Vermouths, Manzanilla, Cider, Bitter Citrus

    FORTIFIED ON A ROCK Mauro Vergano “Americano”

    FIG COBBLER Fig Amontillado, Peach Amaro, Hemp & Root NA Amaro

    BLUE CRUSH Blueberry Vino, Vermouth di Torino, Lemon, Soda

  • teas by flowerhead

    coffee by grand

  • N/A NEGRONI Verjus, N/A Aperitivo, Salt

    NON “5" Lemon Marmalade & Hibiscus Sparkling N/A Wine

    FORT POINT “N/A KSA”, Kölsch, CA San Francisco

    FEVER TREE Ginger Beer, Indian Tonic Water or Club Soda