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

farm crudités, shira-ae

warm sourdough, cultured compound butter

egg chaud-froid

little gem salad, pistachio praline

bay scallop, nuoc cham

honeynut squash velouté, sage

seabass, smoked potatoes, vin jaune

ribeye cap, onion, bitoque sauce

almond liqueur ice cream, fig leaf oil

seasonal pâte de fruit, kinako madeleine, hazelnut hot chocolate

sommelier and/or bartending services available.