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From The Raw Bar

Oysters Served with Fennel Mignonette & Lemon

Drakes Bay (C. Gigas) Drakes Estero, California Line Culch Grown by the Lunny Family. Briny, Touch of Bitter Herb Diamond Point (C. Virginica) Huntington Bay, New York Bottom Cultured by Captree Clam Company, Large, Mild Ocean Flavor Skookum Inlet (C. Gigas) Southern Puget Sound, Washington Bag to Beach Grown with Tidal Influence, Plump, Sweet & Earthy

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Jumbo Gulf Shrimp Turtle Friendly Caught in the Gulf of Mexico Chilled Cocktail Lemon & Cocktail Sauce Oven Roasted Garlic, Chilies & Meyer Lemon Kampachi Sashimi Watercress, Yuzu & Sea-Grapes Line Caught off the Big Island of Hawaii



House Made Charcuterie Duck Rillettes Chefs Board Grilled Artichoke Salad Bulgar Wheat, Mint & Chermoula Harvested in Castro Valley, California Baby Kale Salad Avocado, Strawberries, Feta Cheese & Toasted Almonds Strawberries Harvested in Oxnard, California Red Leaf Lettuce Salad Radishes, Spring Onion Vinaigrette & Nduja Toast Nduja Produced by Boccalone, Oakland, California Baked Lasagnetti Braised Greens, Gruyre Fondue & Pickled Hedgehog Mushrooms Mushrooms Foraged in Mendocino, California Bone Marrow & Dungeness Crab Gratin Wild Trap Caught in Oregon White Truffle Glaage Sour Cherry Compote 18 25 16 14 12 19 18 16 10

Braised Pork Belly Crispy Calamari, Burnt Orange Blossom Honey & Shiso Naturally Raised by the Pasternak Family at Devils Gulch, Nicasio, California Green Garlic Chowder Paprika Oil Harvested in Gilroy, California

California Law advises patrons that consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness. A 4% surcharge will be added to all food and beverages for San Francisco employer mandates.



Dry Aged Ribeye Steak 14 oz Procured by S.F. Butcher, Bryan Flannery Cte De Boeuf 28 oz Procured by S.F. Butcher, Bryan Flannery Dry Aged New York Bone-In Steak 20 oz Procured by S.F. Butcher, Bryan Flannery A5 Miyazaki Wagyu Steak Naturally Raised in the Prefecture of Miyazaki, Island of Kyushu, Japan Whole Salt Roasted Prime Rib Au Jus Procured by Bassian Farms Dry Aged Porterhouse Steak 26 oz Procured by S.F. Butcher, Bryan Flannery Filet Mignon 9 oz Naturally Raised by Family Owned Schmitz Ranch An Epic Meal For Two 32 oz Tomahawk Rib Steak & a One and a Half lb Maine Lobster
Add a Half Bottle of Wine 4 oz 8 oz SMALL LARGE

56 102 46 98 180 36 44 110 43 198 62

Hirsch, Pinot Noir, Sonoma Coast, San Andreas Fault

To Complement (choose one): Barnaise Sauce, Madeira, Chimichurri To Add On:

Miso Truffle Butter 6

or Horseradish

Maine Lobster 30/60 Wild Mushrooms 8 5

Dungeness Crab 20

Gulf Shrimp 18

Point Reyes Blue Cheese

Oak Roasted Sturgeon Pea Shoots, Bacon, Cipollini Onions & Rhubarb Raised by Passmore Ranch, Sloughhouse, California Mediterranean Branzino Italian Butter Beans, Shaved Carrots & Red Grapefruit Farm Raised off the Coast of Cyprus, Greece Fennel Roasted Porchetta Warm Cabbage Salad & Hazelnut Salsa Verde Naturally Raised by Hutterite Farms, Montana Pan Seared Baseball Sirloin Celery Root, Bone Marrow & Truffle Jus Premium Black Angus by Creekstone Farms in Kansas Lavender Roasted Leg of Lamb Robuchon Yams, Maitake Mushrooms & Fiddlehead Ferns Naturally Raised by Family Owned Schmitz Ranch


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Yukon Gold Mashed Potatoes Spetzle Gratin
Fontina Cheese

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Roasted German Butterball Potatoes


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Chopped Spinach
Caraway Chantilly

French Fries
Barnaise Sauce

Julia Child Potatoes

Gruyere Cheese

Grilled Asparagus
Lemon & Extra Virgin Olive Oil

Roasted Rainbow Carrots

Hazelnut Salsa Verde

A 4% surcharge will be added to all food and beverages for San Francisco employer mandates.