our menu evolves constantly and is an expression of the Californian landscape, using produce grown by local farmers.

farm crudités, shira-ae

warm cumin brioche, cultured compound butter

little gem salad, pistachio praline

egg chaud-froid

bay scallop, tama miso

seasonal velouté

seabass, smoked potatoes, kasu

ribeye cap, onion, bitoque sauce

kyobancha ice-cream, beet juice

kinako madeleine, Oaxacan hot chocolate

sommelier and/or bartending services available.