STARTERS AHI TUNA TARTARE Hodo Soy Tofu & Pickled Lemon Ginger Brokaw Avocado & Umeboshi Aioli, Horseradish Rice Cracker Pickled Plum & Wasabi Tobiko 17.75 ROYAL SWEET SCALLOPS Cauliflower Spaetzle & Smoky Ham Hock Orange Cauliflower Florettes, Roasted Bird Jus 17.75 MONTEREY RED ABALONE Roasted Abalone Mushrooms with Shaved Artichokes & Crisp Sunchokes Mediterranean Octopus, Olio Salsa Verde, Lemon & Chili Flake 22. LOBSTER RAVIOLI AL NERO Sepia Ink Pasta Filled with Maine Lobster & Melted Leeks Lobster Sabayon & Chanterelles 18. CRISPY VEAL SWEETBREADS “A LA CARBONARA” Celery Root & Veal Tongue Ribbons with Our Pancetta Cracked Black Pepper, Parmesan Reggiano & Roasted Jus 16.75 PAN SEARED SONOMA FOIE GRAS Honey Roasted Shinko Pears, Pickled Squash “Membrillo” Spiced Chocolate Toast, Pepitas & Palomitas 29. LOCAL BURRATA, FRESH TRUFFLES & PINE NUTS Roasted and Shaved Variegated Carrots, Sylvetta Arugula Barolo & Truffle Honey Vinaigrette 15. DUNGENESS CRAB SALAD Finger Lime, Cucumber & Watermelon Radish Relish Brokaw Avocado, Sudachi Lime Vinaigrette, Toasted Peanuts & Crispy Shallots 18. ORGANIC MIXED LETTUCES, DATE & PERSIMMON SALAD Medjool Dates Stuffed with Orange Blossom Yogurt Pomegranates, Deglet Noir Dates, Satsuma Mandarins, Almonds & Mint 14.25 FOXWHELP FARM PEARS & SPANISH GOAT CHEESE SALAD Assorted Fall Grapes, Crushed Pistachios Arugula & Castelfranco, Star Anise & Pear Vinaigrette 14.25 ORGANIC LITTLE GEM, BLUE CHEESE & BACON SALAD Cornbread Skillet Croutons, Creamy Gorgonzola Picante & Brown Sugar Bacon 14.25. MAINS ALASKAN HALIBUT ALA PLANCHA Saffron & Fennel Potato Risotto Mediterranean Mussels with Artisanal Chorizo & Late Summer Peppers Sauteed Bloomsdale Spinach 36. GRILLED WILD COHO SALMON Sweet White Corn, Golden Chanterelles, Native Harvest Wild Rice Wilted Spinach Salad, Roasted Walnuts, Smoky Bacon Sherry Vinaigrette, Fried Cipollini Onions 30. PAN ROASTED CALIFORNIA SWORDFISH Fried Artichokes with Garlic & Thyme, Lemon Aioli Wood Roasted Local Calamari with Lemon & Capers Italian Butter & Fresh Cranberry Beans, Fava Leaf Pesto 34. PAN ROASTED CALIFORNIA SQUAB BREAST Fresh Shaved Burgundy Truffles, Roasted Chestnut Vialone Nano Risotto Glazed Fresh Chestnuts & Our Pancetta, Sauteed Tuscan Kale Foie Gras Bird Jus 36. WOOD OVEN ROASTED HERITAGE PORK PRIME RIB CHOP Kabocha Squash Gnocchi, Celery Root & Butternut Squash with Fontina Shallot & Sage Roasted Fuji Apples & Shaved Brussels Sprouts Gravenstein Apple Brandy Gastrique, Roasted Pork Jus 36. WOOD OVEN ROASTED CALIFORNIA LAMB PRIME T-BONE WOOD OVEN ROASTED ON THE BONE, SERVED OFF THE BONE Crushed Yukon Gold Potatoes with Nettles & Parmesan Sauteed Chard with Colatura & Extra Virgin Olive Oil Broccoli Romanesco & Tokyo Turnips, Ricotta Salata & Rosemary Lamb Jus 37. WOOD OVEN ROASTED ANGUS FILET MIGNON ““UMAMI”” Soy Butter Glazed Fingerling Potatoes, Bloomsdale Spinach with Tiny Shiitake Mushrooms Slow Roasted Sweet 100's, Shiitake “Bacon” Potato Crisps, Parmesan Crema, Beef Jus 41 OUR MENU IS GUIDED BY THE PRINCIPLES OF SUSTAINABILITY 4% Service Charge Added For San Francisco Employer Mandates Including Healthy San Francisco.