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Dinner Menu

Depending on the season and the farmers’ market availability, some ingredients will change.


San Pedro yellowfin, smoked mushroom tamari-koji, citrus  14

Tomales Bay MIYAGI oysters with FUJI apple cider mignonette, sansho (2 ea)         10                                        

roasted Tomales Bay miyagi oysters, SHARED CULTURES urfa chili miso (2 ea)   12

charred TENDY 43 turnips, pine nutS, sesame, sweet soy                          11

smoked ZUCKERMAN potatoes, ranch, black garlic [add trout roe +$5]               12

grilled market lettuce, PINK LADY apple, roots, parmesan, parmesan, pecans, citrus vinaigrette       13

crunchy LIBERTY duck leg, gochujang, pickles                                                                                     18

salt & pepper WOLFE RANCH quail                                                         19

sesame scallion bun with toasted nori butter                                     6   


LIBERTY duck confit, noodles, sweet potato, nettles, herb salsa         25

ugly mushroom filled pasta, hedgehogs, SHARED CULTURES mirepoix miso butter            23 


aged STEMPLE CREEK short rib, riblet, broccoli, fermented black bean                   45

Eureka black cod, RANCHO GORDO beans, carrot, mustard                              30

LIBERTY duck, FUYU persimmon, kohlrabi, fermented pepper, perilla            35

STAR ROUTE kuri squash, heirloom beans, carrot, maitake, rice                             30

dessert (12 ea)

HODO soy milk snow with grilled mochi

FUYU persimmon cake, STAR ROUTE dates, cream cheese frosting, salted caramel

SATSUMA creamsicle pie

K&J Orchards candied mandarinquat and almond puff

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.

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