BEGINNING

tomato, grilled squash blossom, fennel, molasses, creme :::15

gulf crab and catfish mousseline, coriander, golden beets, leche de tigre :::18

lamb tartare, labne, pear, sumac, preserved lemmon :::18

spaghetti, blistered tomatoes, bottarga, heirloom garlic, mint :::15

cured trout, “everything” lardo, sunflower, feta, dill :::18

house made charcuterie board, pickles, mustard, jam :::two for 21 : four for 42

MIDDLE

windy meadows chicken, coconut, basil, tomato, green papaya :::34

dry aged duck, stone fruits, creamer peas, chanterelles :::38

ricotta gnocchi, local fennel, onions, carrots, house cultured butter :::28

3rd coast catch, kale, button mushrooms, pecans, roasted chicken jus :::38

milk braised pork, allium, grains, pole beans :::35

vegetable composition :::28

END

gianduja, dark chocolate, hazelnut, coffee :::10

chocolate, malt, scotch, brown butter caramel :::10

tea smoked apricot, bergamot, vanilla :::10

blueberries, pecan, sour cream :::10

fruit composition :::10

cheese board, jam :::19

::::::::::::::::::::::::::::

chefs :::matt, maggie, brooks, josh
gm / wine director :::jeff gregory

please note that menu changes will be reflected on the website an hour before service begins for the evening

our chef’s tasting menu is available tuesday, wednesday, and thursday, and we ask that you please request that option in advance when making your reservation

:::view the chef’s tasting menu

please join us for our next guest chef dinner with matthew accarrino from SPQR in san francisco. call (214) 741-2629 to book your reservation for the event on monday, july 20th