david thorne runs the kitchen + mark hendrix runs the bar.
our food is semi-mediterranean, California “market-driven”: Medi-Cal.

APRIL menu (may change)

SNACKS

olives / almonds    7

pickles: fennel, cauliflower, carrot, turnip    7

radish, snap pea, cultured butter, bottarga   7

duck liver mousse, cippolinis, herbs, rye crackers    13

 

FIRSTS

cauliflower, milk mayo, almond, currant agrodolce    10

carrot, fava, pea tendril, dill, lebneh 10

lettuces, pear, stilton, crispy speck   12

asparagus, burrata, white anchovy, white radicchio, english peas   15

smoked mussels, fingerling potato, celery, red curry   16

 

SECONDS

ricotta gnocchi, spinach, endless summer hothouse squash, calabrian chile   19

ridgeback prawn, squid, chickpeas, zhoug   20

lamb rib, tomato, green almond, cucumber, arugula   22

hanger steak, treviso, leek, bleu butter  23

 

LASTS

buttermilk ice cream, strawberry, rhubarb, pistachio crumble   9

basque cake, blackberry   8