San Francisco Bay Area
Chef Menus ​

Chef Sean Regan

fall 2021
canapés – $20pp (optional)
three courses – $150pp
four courses – $170pp
five courses – $205pp
we request that your group dine on the same items whenever possible


  • pancetta crisp

    chèvre, persimmon, chrysanthemum

  • salmon rillettes

    dill blini, horseradish, garlic chips

  • jamón puff pastry

    smoked gouda, dijon, chives

  • maitake arancini,

    pecorino, preserved tomato pesto, opal basil

  • farmer’s market crudités

    sweet herbs, butter bean hummus

first course - choose up to two

  • crudo

    ora king salmon, black radish, pomegranate shrub, smoked maldon, micro greens

  • marinated chioggia beets

    burnt grapefruit, arugula, chèvre, pistachio

  • seasonal herb salad

    charred pome fruit, shallot, red miso, taro chips

  • beef tartare

    ponzu, chili crisp, edamame, rice paper puff

  • ahi tataki

    togarashi, sweet pickles, squid ink aioli

second course - choose up to two

  • risotto cacio e pepe

    sea scallops, pecorino, sunchoke chips, pea shoots

  • tagliatelle

    pancetta, grana padano, red kale, calabrian romesco

  • eureka black cod

    wild mushrooms, burnt miso, kumquat, pickled wakame

  • koji-aged flannery beef

    prime new york strip loin, crispy gratin, fennel confit, shiso chimichurri, kohlrabi (+$15pp)

  • liberty farms duck breast

    red kuri squash, braised leek, sweet herbs, shinko pear agrodolce

dessert - choose one

  • panna cotta

    lemon, berry coulis, lace tuille

  • pot de crème

    dark chocolate , mint chantilly, pepita brittle

  • almond olive oil cake,

    mulled stonefruit, creme fraiche, nut crumble

Chef Henry Chen

fall 2021 – thailand
starters – $20pp (optional)
three courses – $160pp
four courses – $180pp
five courses – $225pp
we request that your group dine on the same items whenever possible


  • hor mok plaa

    steamed curry of black cod, coconut cream, makrut lime, cilantro

  • ma hor

    caramelized pork and prawn, cara cara orange, cilantro, red chili

  • miang som

    citrus, peanut, coconut, smoked cod

first courses - choose up to two

  • som tam

    green papaya, cucumber, long bean, crab, bottarga

  • gung yang

    head-on prawns served with nahm jim and nahm prik pao

  • larp gai

    minced guinea hen, chili, cilantro, lime, fish sauce, rice powder, fried shallots

  • yam pak

    mixed seasonal fruit salad, tamarind dressing

*items served with sticky rice*

main courses - choose up to two

  • nahm tok nuea

    seared dry-aged flannery ribeye served with nahm jim jaew and herb salad

  • geng massaman ped

    liberty farm duck breast in massaman curry sauce, charred alliums, sunchokes, fried leeks

  • geng kiew wan nuea

    flannery beef bone in short rib braised in green curry sauce, hearts of palm, apple eggplant, thai basil, charred leeks

  • octopus & pork osso buco

    braised octopus served with nahm jim and braised pork osso buco in fish sauce caramel

*items served with jasmine rice*

dessert - choose one

  • lod chong

    pandan ice cream, pear, black sticky rice, coconut granita

  • red sticky rice

    salted coconut cream, jackfruit caramel

fall 2021 – italy
canapés – $20pp (optional)
three courses – $150pp
four courses – $170pp
five courses – $205pp
we request that your group dine on the same items whenever possible


  • burrata caviar

    trout roe, pickled shallots, chives, sourdough

  • affettati misti

    selection of cured salami, olives al forno, fett’unta

first courses - choose up to two

  • crudo di hamachi

    heart of palm, blood orange, avocado, basil

  • burrata

    beets, walnut salsa verde, cara cara oranges, apples, ricotta salata

  • braised leeks

    crispy pancetta, whipped goat cheese, charred scallions, garlic confit, sourdough

  • honeynut squash

    burrata, guanciale, pomegranate, brown butter, pumpkin seeds

second courses - choose up to two

  • cavatelli

    lamb sausage, collard greens, fennel soffritto, aleppo pepper

  • ricotta gnudi

    porcini mushroom, tatsoi, butter, parmigiano reggiano

  • maccheroni alla chitarra

    uni, calabrian chili, citrus, bottarga

  • pappardelle

    ragu bolognese, parmigiano reggiano

main course - choose one

  • mt. lassen trout

    rancho gordo beans, soffritto, speck, purple kohlrabi sottaceto

  • dry aged flannery beef rib eye

    shitake mushroom rub, confit potatoes, charred allium with sherry vinegar and thyme

  • heritage porterhouse pork chop

    braised fennel, apple-pear mostarda, taggiasca olives, fennel pollen

dessert - choose one

  • salted caramel budino

    chocolate shortbread, caramel sauce, whipped creme fraiche

  • campari olive oil cake

    cara cara orange curd, olive oil gelato

  • pumpkin tart

    persimmon jam, bourbon gelato

Chef Cat Wang

fall 2021 – omakase
we request that your group dine on the same items whenever possible

  • vegetable namasu
  • hand harvested wild maine uni (+ osetra caviar $25 per person)
  • sushi grade dry packed maine scallop
  • line caught yellowfin tuna
  • new zealand ora king salmon
  • flannery aged prime beef NY strip loin (+ black burgundy truffle @ $25pp)
  • citrus panna cotta

*fish & shellfish subject to change based on seasonality*

$1500 minimum which includes 8.5% tax and an 18% service charge
we request the group to dine on the same items, however we always accommodate for allergies/aversions 
menu is served in a coursed family style method
table service available upon request