f r a n c e s dinner

highwater OYSTER, valencia pride mango granita, aji cristal 5

PANISSE FRITES, confit egg yolk and garlic ‘aioli,’ chili crisp 10

KURI SQUASH, black garlic-honey vinaigrette, sour cream, pepita crunch 14

charred ARROWHEAD CABBAGE, anchovy butter, parmesan, hazelnut 12

hobb’s bacon BEIGNETS, early girl tomato ranch 14

bluefin tuna CRUDO, crenshaw melon, persian cucumber, pistachio 19

sunchoke SOUP, maple crème fraîche, apple, parsley oil 17

star route LETTUCES, delicata squash, pear, date vinaigrette, pistachio 19

semolina CASARECCE, caramelized leeks, apple, chanterelle, aged gouda 27

steelhead SALMON, rice grits, myoga ginger-scallion oil, green tomato 40

DUCK CONFIT, roasted cauliflower, celery root, spiced grapes, walnut gremolata 40

wagyu SHORT RIB, jimmy nardello, heirloom tomato, polenta, toma cheese 45

LUMBERJACK CAKE, medjool date, coconut, buttermilk ice cream 12

BUDINO, fudge brownie, crème fraîche, pecan croquant 12

SUNDAE, tahitian vanilla ice cream, spiced plum, oat crumble 12

CHEF’S TASTING MENU 98 per person, requires full table participation

supplemental wine pairing 68 per person

The listed menu is a seasonal sample menu and is subject to change.

A 7%surcharge will be added to your bill

+ Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.