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

february menu (may change)

SNACKS

olives / almonds    6

pickles: fennel, romanesco, carrot, turnip    6

koji radish + cuke, dulse   7

chicken liver mousse, cippolinis, herbs, rye crackers    12

chile chicken wings, slaw   12

 

FIRSTS

cauliflower, milk aioli, almond, preserved lemon, herbs    10

brussel sprouts, walnut, roasted shallot, manchego   10

lettuces, pear, bleu d'auvergne, crispy speck   12

braised puntarelle, burrata, white anchovy, toast   15

smoked mussels, myrna potato, celery, red curry   16

 

SECONDS

ricotta gnocchi, sorrel, perpetual summer squash, calabrian chile   19

ridgeback prawn, squid, chickpeas, zhoug   20

confit duck leg, bok choi, turnip, jus   21

lamb rib, buckwheat, radish, snap pea   22

 

LASTS

fennel ice cream, blood orange, poached date, coffee   7

basque cake, blackberry, ricotta salata   9