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

march menu (may change)

SNACKS

olives / almonds    7

pickles: fennel, romanesco, carrot, turnip    7

koji radish + cuke, dulse   7

chicken liver mousse, cippolinis, herbs, rye crackers    13

 

FIRSTS

cauliflower, milk mayo, almond, currant agrodolce    10

brussel sprouts, walnut, roasted shallot, manchego   10

lettuces, pear, stilton, crispy speck   12

asparagus, burrata, white anchovy, salsa verde  15

smoked mussels, myrna potato, celery, red curry   16

 

SECONDS

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

ridgeback prawn, squid, chickpeas, zhoug   20

lamb rib, buckwheat, radish, snap pea   22

hanger steak, treviso, leek, bleu butter 23

 

LASTS

fennel ice cream, blood orange, poached date, coffee   8

basque cake, blackberry   8