Edgy California Cuisine

Executive Chef Elizabeth Falkner and Chef de Cuisine Ryan Farr's menu focuses on ingredients first, taking full advantage of the area's seasonal bounty. We buy great product from great farms and people passionate about cuisine, keeping it local, organic and sustainable when possible. We combine our love for the best ingredients with flirts of modern cooking techniques to create uniquely delectable flavor and texture combinations.

Our menu of innovative small plates, with carefully selected, paired and prepared ingredients, specialties from the wood fired oven, along with house made delicacies round out a culinary experience where diners explore many tastes throughout the evening.

Our Tease and Explore menus are served 6pm to 10pm on Monday and 6pm to 11pm Tuesday through Saturday.

oysters by the pair
foie bon bon
duo of soup shots
parmaggiano pudding, pepper jam, cocoa nib explosion
light fry tofu, house kimchee
duck fat french fries, brown butter bearnaise
chicharrones and bbq sauce

five each/three for thirteen/five for twenty-two

buttermilk fried chicken, gribiche aioli, slaw, crispy onion
thirteen

ham, rye salami, terrine, spiced tri tip, peppered shoulder
six each/twenty-five assorted

cow, goat, sheep
six each/seventeen assorted

tomato sauce, mozzarella, basil
fourteen

chocolate, espelette, sea salt, olive oil
fourteen

sausage, asparagus, roasted fennel, pecarino
fifteen

greens, beets, grapefruit, pine nuts, ricotta salata
nine

pork bun, fresno chili, maple, cilantro
seven

charred hamachi tartare, avocado, radish, citrus
eleven

tempura egg, nori, scallion bouillon
eight

grilled octopus salad, beef tendon, sprouted nuts
eleven

asparagus, cardoons, miner lettuce, black garlic
nine

halibut, celery, turnips, green curry broth
fifteen

blood sausage, grits, pear, rye crisp
thirteen

chicken sausage, chard, pistachio, gnocchi
fourteen

black cod, butter beans, pimenton, saffron rouille
fifteen

short rib, spinach, espresso, potato
fifteen

light smoked fish, black rice, bacon
fifteen

roasted pig
seventeen

potato, artichoke , spring onion, crème fraîche
seven

carrot dumplings, english peas, butter froth
six

garganelli pasta, ramps, fiddlehead ferns, fiore sardo
seven

farro, cabbage, meyer lemon, crescenza
five

Executive Chef Elizabeth Falkner

Chef de Cuisine Ryan Farr

Download a printable pdf of our Tease menu.
Download a printable pdf of our Explore menu.