STARTERS
BAVARIAN STYLE PRETZEL BITES whole grain mustard, cheddar fondue
9
ARUGULA & CHICORY SALAD pear, fennel confit, citrus vinaigrette
14
DUNGENESS CRAB POTATO SKINS bacon, gruyere, avocado & lime crema
15
ICEBERG & KALE CAESAR SALAD brioche croutons, anchovies, shaved parmesan
18
BLACK BEAN & SHISHITO PEPPER DIP pico de gallo, house made tortilla chips
16
BAKED BRIE marin french brie, baguette toast, ginger-grape compote
24
STEAK TARTARE duck fat potato gaufrettes, quail egg, fried rosemary
23
TRADITIONAL CAVIAR & BLINIS three caviars, red onion, creme fraiche, dill, capers
26
FROM OUR WOOD FIRED OVEN
NEAPOLITAN STYLE PIZZAS: (Add ons – prosciutto +4, bacon +3, organic egg +2)
MARGHERITA PIZZA fresh mozzarella, basil, wild arugula
17
DUCK CONFIT & APPLE PIZZA preserved lemon, gruyere, fig salt
21
ROASTED ARTICHOKE beet leaf tahini, salt roasted beets, mushrooms, sunchoke coulis
22
CHICKEN SCHNITZEL PARMESAN SUB pickled red onions, basil, parmesan, mozzarella
18
SMOKED BLACK COD TARINE dill, fromage blanc, avocado, caper relish
22
TACOS FERNANDO house tortillas, napa cabbage, pibil style beeler's ranch pork, pickled onions
16
SYRAH BRAISED SHORT RIBS butter fondue potatoes, grilled romaine, natural jus
32
SIDES
SALT ROASTED SMALL POTATOES brown butter hollandaise, tomatillo ketchup
8
BRUSSELS SPROUTS roasted cauliflower, sunchokes, aged sherry, basil
8
ROASTED CAULIFLOWER MAC 'N' CHEESE cheddar, parmesan, bread crumbs, truffle
8
CHILLED LOCAL CUCUMBERS crispy mendocino seaweed, verjus, sesame, sea salt
8
SWEETS
SALTED CARAMEL SWIRLED BROWNIES mint anglaise, ginger candy
10
BUTTERSCHOTCH PUDDING raspberries, pear & apple compote
10
Executive Chef Matthew Dolan
*The State of California would like you to know that consuming undercooked
or raw meats, seafood or shellfish may increase your risk of foodborne illness.
or raw meats, seafood or shellfish may increase your risk of foodborne illness.
**6% Charge Added for San Francisco Employer Mandates
