brickmaiden bread 4

clam miso shot  4

butternut squash soup, pine nut and candy cap 8
aji, watermelon radish noodles, ponzu  14

black truffle omelette, toma cheese  18

first course

warm kale, hoshigaki persimmon, cottage cheese 14

mt. lassen trout, celery root, dashi 15

devil’s gulch rabbit tortelloni, mushroom miso 16

shima aji, finger limes, yuzu gel, soy salt 18


sonoma duck breast, black truffle, sunchoke 32

mushroom & meyer lemon ravioli, matsutake, nantes carrot 27

stonington sea scallops, salsify, cauliflower, red wine 36

dry aged flannery ribeye, pomme puree, mushrooms 48


chocolate mousse cake, cocoa nibs, hazelnut ice cream 12

shiso panna cotta, huckleberry, japanese cheesecake 12

daily selection of cheese 15


chef’s tasting menu 88


$35 corkage, two bottle limit per table

your gratuity goes into a “tip pool” and is shared with all employees in the dining room and kitchen.

*consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.