Chef Menus

San Francisco Bay Area Chef Menus

Chef Sean Regan
summer-fall – 2021
Three courses – $150 
Four courses – $170
Five courses – $205

I – choose up to two
hamachi crudo, cherry pepper, avocado, serpentine cucumber, yuzu

ahi tuna tataki, togarashi, sweet pickles, squid ink aioli

marinated chioggia beets, plum radish, arugula, chevre, meyer lemon, pistachio

seasonal herb salad, charred frog hollow farms stonefruit, shallot, red miso, taro chips

flannery beef tartare, ponzu, chili crisp, edamame, rice paper puff

II – choose up to two
risotto cacio e pepe, sea scallops, pecorino, sunchoke chips, pea shoots

tagliatelle, spigarello, pancetta, grana padano, calabrian romesco

mt. lassen rainbow trout, new potato, sea beans, sweet 100 tomatoes, buttermilk

koji-aged flannery beef ribeye, crispy gratin, charred spring onion, demi-glace, mustard greens

liberty farms duck breast, braised leek, eggplant confit, duck jus, sweet herbs

III – choose one
lemon panna cotta, berry coulis, lace tuile

chocolate pot de creme, chantilly, caramel

almond olive oil cake, mulled frog hollow farms stone fruit, creme fraîche, nut crumble

$1400 minimum including 8.5% tax and 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

Chef Henry Chen
summer-fall – 2021
Three courses – $150 
Four courses – $170
Five courses – $205

I – choose up to two
som tam – green papaya, cucumber, early girl tomato, long bean, crab, bottarga

gung yang – seared spot prawn served with nahm jim and nahm prik pao

hor mok – steamed curry of local black cod served with crispy rice crackers

yam pak – mixed seasonal fruit salad, tamarind dressing
*items served with sticky rice*


II – 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, stone fruit, 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*

III – choose one
lod chong pandan noodles, melon, black sticky rice, coconut granita 

black sticky rice, salted coconut cream, jackfruit caramel

$1400 minimum including 8.5% tax and 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

Chef August Kauba
summer-fall – kaiseki menu 2021
Kaiseki I – $175 
Kaiseki II – $235

Kaiseki I
english cucumber sunomono, wakame, black sesame 

king salmon sashimi, red fresno chili, plum vinegar, shaved peaches, haku white shoyu

madai aburi, frog hollow farms stone fruit, charred heirloom tomato ponzu, crumbled sunflower seeds & sprouts

yellowfin tuna, avocado, hand harvested nori, yuzu marinated fuji apple, rice cracker, daikon sprouts

flannery prime beef NY strip loin, kabocha squash purée, sudachi-macadamia pesto, micro greens, flowering pear smoke

wild huckleberry panna cotta, pine nut granola, oro blanco, fennel fronds

Kaiseki II
english cucumber sunomono, wakame, black sesame

king salmon sashimi, red fresno chili, plum vinegar, shaved peaches, haku white shoyu

madai aburi, frog hollow farms stone fruit, charred heirloom tomato ponzu, crumbled sunflower seeds & sprouts

flash seared dry packed scallops, sweet 100 tomato, handmade soft tofu, noble pinot noir verjus, cold pressed walnut oil, negi scallion, yuzu, shiso

local albacore tuna, miso, ginger, shitake-shoyu glaze, half moon bay wasabi, mizuna

yellowfin tuna, avocado, hand harvested nori, yuzu marinated fuji apple, rice cracker, daikon sprouts

koji-aged flannery prime beef NY strip loin, kabocha squash purée, sudachi-macadamia pesto, micro greens, flowering pear smoke

wild huckleberry panna cotta, pine nut granola, oro blanco, fennel fronds

$1400 minimum including 8.5% tax and 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

Los Angeles Chef Menus

Chef David Hoover
summer-fall 2021
Three courses – $150 
Four courses – $170
Five courses – $205

I – choose up to two
malawach (flaky flatbread) with house cultured butter and grilled avocado…  osetra caviar + $20pp 

hamachi crudo, preserved tomato water, stonefruit, lemon basil, olio nuovo

grilled chu toro (semi-fatty tuna belly), grilled lemon and white soy vinaigrette, paste of wasabi, mustard greens, and sorrel

heirloom tomato salad with preserved plum, red onion, shiso, and chive oil

arpege egg, salted cream, maple syrup, chive…uni/osetra caviar option + $20pp 

II – choose up to two
handmade tagliatelle with butter, parmesan and freshly shaved chilean black truffle

king salmon with braised lettuces, beurre blanc, chive oil, and trout roe 

crispy skin liberty farms duck breast with grilled apricot, courgette puree and jus split with coffee oil 

grilled pork secreto with lardo and jimmy nardello pepper romesco

flannery aged prime new york strip, beef tallow potato pave, eggplant, sauce bordelaise… premium grades + $15-$75pp

III – choose one
yogurt panna cotta, lemon curd, crispy lemon basil meringue

sheep milk gelato, olive oil macerated harry’s berries, crisp meringue

vanilla ice cream with apple cider caramel, and puff pastry…summer truffles MP

chocolate mousse, olive oil macerated berries, burnt honeycomb praline and burnt marshmallow

$1400 minimum including 9.5% tax and 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