brickmaiden bread 4

clam shot  4

full belly farm carrot soup, vadouvan almond crumble 8

abalone, watermelon radish noodles, ponzu  14

charred octopus, turnips, pepper gel 12

first course

mixed greens, roasted beets, apples, pistachios 14

mt. lassen trout, celery root, pickled radish, dashi 15

devil’s gulch rabbit tortelloni, mushroom miso 16

shima aji, yuzu gel, hibiscus salt, umeboshi 18


herb roasted chicken, sunchokes, baby carrots  28

potato gnocchi, local asparagus, morels, green garlic  27

black cod, clam ravioli, shiso broth, salsify 36

dry aged flannery ribeye, carrot puree, potato confit 48


lemongrass panna cotta, kiwi soup, sesame tuile  12

valrhona chocolate cake, passionfruit, matcha sherbet  12

caramel pot de creme, almond streusel, almond parfait 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.