Depending on the season and the farmers’ market availability, some ingredients will change.
starter
San Pedro yellowfin tuna, smoked mushroom tamari-koji, citrus 14
STAR ROUTE little gem, SHINKO pear, roots & stems, BROKAW avocado, burned citrus vinaigrette 13
Tomales Bay MIYAGI oysters with NIITAKA pear, cider mignonette, sansho (2 ea) 10
roasted Tomales Bay miyagi oysters, SHARED CULTURES urfa chili miso (2 ea) 12
charred ZUCKERMAN asparagus, lemon, chili oil 11
smoked ZUCKERMAN potatoes, crème fraiche, salsa verde 12
grilled pasture raised BIG BLUFF RANCH chicken on a stick, drippings, sichuan 13
crunchy LIBERTY duck leg, gochujang, pickles 18
salt & pepper WOLFE RANCH quail 19
warm STAR ROUTE spring onion & cheddar gougères (2 ea) 6
pasta
STEMPLE CREEK braised beef belly, spinach pasta, fermented black bean, parmesan 25
ugly mushroom filled pasta, trumpets, SHARED CULTURES celery root miso butter 23
main
char siu STEMPLE CREEK short rib, riblet, cabbage, NIITAKA pear, kohlrabi 45
Half Moon Bay black cod, spring peas & shoots, charred scallion 30
LIBERTY duck, artichoke, maitake, mustard 37
farmer’s market roots & bulbs, lentils, curry 30
dessert (12 ea)
oolong-oatmilk boba tea snow
brûléed cream cheese and heirloom bean tart
K & J chestnut cream “cannoli”
triple-layer chocolate cake, market strawberries, ganache
20% service charge added to all checks and shared amongst the entire staff
***Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.