Dinner Menu

• CHEF PICKS

  125

  LET US CHOOSE YOUR ADVENTURE

• BEVERAGE PAIRING

  75

• TRUFFLE EGG

  22

• “CHAMPAGNE TOAST”

  10

MARKET BITES

• RICH TABLE SOURDOUGH

  7

  HOUSE CULTURED BUTTER

• SARDINE CHIP

  4 EA

  HORSERADISH CRÈME FRAÎCHE

• DRIED PORCINI DOUGHNUTS

  13

  RACLETTE

• AGED BEEF DUMPLING

  5.25 EA

  RT CHILI CRUNCH

• CHARRED HASS AVOCADO TOSTADA

  12

  PICO DE GALLO VERDE, NASTURTIUM

• CALIFORNIA WHITE STURGEON CAVIAR

  18 EA

  YELLOW CORN FRITTER, BUTTERMILK

• BLACK TRUFFLE

  22 EA

  SMOKED JIDORI HEN EGG CRÈME FRAÎCHE, POTATO

• ROYAL MIYAGI OYSTERS ON THE ½

  4.25 EA

  STRAWBERRY BLOODY MARY, CELERY

• TORO TOAST

  25

  YUZU KOSHO, JAPANESE MILK BREAD

• BURRATA

  18

  GRILLED SOURDOUGH, EGGPLANT CAPONATA, FENNEL POLLEN

• CHICKEN LIVER MOUSSE

  18

  TEXAS TOAST, STONE FRUIT MARMALADE, SESAME DUCK SKIN CRUMBLE

• SUMMER LETTUCE MIX

  21

  BERRY VINAIGRETTE, BLACKBERRY, SUMMER SQUASH

• CHILLED STONE FRUIT

  20

  COCONUT, THAI BASIL, SERRANO

• BLUEFIN TUNA CRUDO

  28

  RED WATERMELON, TOMATO DASHI, OPAL BASIL, TOGARASHI

• FRIED RICE A LA PLANCHA

  31

  MOREL MUSHROOM, SWEET CORN, HUITLACOCHE

• SPAGHETTI

  29

  SUMMER SQUASH, ESPELETTE MISO, FERMENTED PEPPER BREADCRUMB, BASIL

• BEEF RENDANG AGNOLOTTI

  32

  PICKLED FRESNO PEPPER, POLE BEAN, BOK CHOY

• TONNARELLI

  32

  SEA URCHIN “CACIO E PEPE”, IDIAZABAL

• FRIED EGGPLANT

  32

  BRAISED ROMANO BEAN CHANA MASALA, GOAT CHEESE RAITA

• CALIFORNIA KING SALMON

  40

  ARROWHEAD CABBAGE, CELERY ROOT, LOVAGE

• GRILLED PORK CHOP

  38

  BLUEBERRY TARE, BLOODY BUTCHER POLENTA, DOUGLAS FIR

• 21 DAY DRY AGED RIBEYE

  42

  CHERRY TOMATO, GREEN TOMATO CHOW CHOW, FRIED ONION RING

TAKE SOME FAVORITES HOME

• RT CHILI CRUNCH

  9

• UMAMI POWDER

  8

• SIGNED RICH TABLE COOKBOOK

  35