Lunch Prix-Fixe

Chef’s Garden Harvest

toasted naan crisps. hummus. zaalouk. market greens. tiny vegetables. market giardiniera.

Marinated Chickpea Salad

buttercake lettuce. feta cheese. za’atar vinaigrette.

Fisherman’s Daily Catch

AQ

or

Niman Ranch Flat Iron Steak

or

Fogline Farms Chicken

or

Roasted Lion’s Mane Mushroom

Post Ranch Smash Burger

roasted white onions. pickled sweet & spicy peppers. provolone. shaved red onion. garlic aioli. sesame bur (vegan beyond burger substitute available)

SERVED WITH

zucchini. fingerling potatoes. roasted carrots. broccolini. cherry tomato relish. sumac.

Cinnamon Panna Cotta

poached pear. pear gel. spiced crumble.

Sustainable Caviar

warm blinis. crème fraîche. shallot. free range eggs. chive.

Private Batch Reserve by Tsar Nicoulai

produced in limited quantity, these tawny brown to platinum beads have a nutty and light flavor.

220.

Royal Oscietra by Antonius

oscietra is noted for its bright amber gold color, medium grain size, and a clean, rich and nutty finish.

265.

Chilled Oysters

champagne mignonette. chive oil. lemon.

six each 48. twelve each 80.

Baked Point Reyes Quinta Cheese + Prosciutto

candied walnuts. fruit. ad astra seeded bread.

50.

Shrimp Cocktail

cocktail sauce. garden lemons.

36.

Prix-Fixe Menu

85.

Wine Director’s Recommended Flight

55.