Dinner Menu

CHEF PICKS

LET US CHOOSE YOUR ADVENTURE

125

BEVERAGE PAIRING

75

TRUFFLE EGG

22

“CHAMPAGNE TOAST”

10

RICH TABLE SOURDOUGH

HOUSE CULTURED BUTTER

7

SARDINE CHIP

HORSERADISH CRÈME FRAÎCHE

4 EA

DRIED PORCINI DOUGHNUTS

RACLETTE

13

AGED BEEF DUMPLING

RT CHILI CRUNCH

5.25 EA

CHARRED HASS AVOCADO TOSTADA

PICO DE GALLO VERDE, NASTURTIUM

12

CALIFORNIA WHITE STURGEON CAVIAR

YELLOW CORN FRITTER, BUTTERMILK

18 EA

BLACK TRUFFLE

SMOKED JIDORI HEN EGG CRÈME FRAÎCHE, POTATO

22 EA

ROYAL MIYAGI OYSTERS ON THE ½

STRAWBERRY BLOODY MARY, CELERY

4.25 EA

TORO TOAST

YUZU KOSHO, JAPANESE MILK BREAD

25

BURRATA

GRILLED SOURDOUGH, EGGPLANT CAPONATA, FENNEL POLLEN

18

CHICKEN LIVER MOUSSE

TEXAS TOAST, STONE FRUIT MARMALADE, SESAME DUCK SKIN CRUMBLE

18

SUMMER LETTUCE MIX

BERRY VINAIGRETTE, BLACKBERRY, SUMMER SQUASH

21

CHILLED STONE FRUIT

COCONUT, THAI BASIL, SERRANO

20

BLUEFIN TUNA CRUDO

RED WATERMELON, TOMATO DASHI, OPAL BASIL, TOGARASHI

28

FRIED RICE A LA PLANCHA

MOREL MUSHROOM, SWEET CORN, HUITLACOCHE

31

SPAGHETTI

SUMMER SQUASH, ESPELETTE MISO, FERMENTED PEPPER BREADCRUMB, BASIL

29

BEEF RENDANG AGNOLOTTI

PICKLED FRESNO PEPPER, POLE BEAN, BOK CHOY

32

TONNARELLI

SEA URCHIN “CACIO E PEPE”, IDIAZABAL

32

FRIED EGGPLANT

BRAISED ROMANO BEAN CHANA MASALA, GOAT CHEESE RAITA

32

CALIFORNIA KING SALMON

ARROWHEAD CABBAGE, CELERY ROOT, LOVAGE

40

GRILLED PORK CHOP

BLUEBERRY TARE, BLOODY BUTCHER POLENTA, DOUGLAS FIR

38

21 DAY DRY AGED RIBEYE

CHERRY TOMATO, GREEN TOMATO CHOW CHOW, FRIED ONION RING

42

RT CHILI CRUNCH

9

UMAMI POWDER

8

SIGNED RICH TABLE COOKBOOK

35