brickmaiden bread 4

octopus, thai coconut gel, heirloom tomato 12

rice cracker, sea urchin, shima collar, avocado 12

onsen tamago, black winter truffles, lemongrass miso 18

first course

heirloom tomato, burrata, pumpernickel crumble 15
rabbit tortelloni, mushroom miso purée, parmesan 16
new caledonia shrimp, chilled watermelon, cucumber 18


tomato ravioli, eggplant caponata, squash, pesto 28

herb roasted chicken, butter beans, eggplant, red wine 29

local black cod, abalone, corn, shiso miso broth 36


shiso panna cotta, pear soup, buckwheat tuile

chocolate raspberry mousse cake, yuzu sherbet 

caramel pot de creme, almond streusel, almond river rock

daily selection of cheese  15

chef’s tasting (sample*) menu

clam shot

charred octopus, yuzu gel

black cod, somen noodles, mushroom, white dashi

burrata with winter black truffle, stone fruit

shima aji, shiso, soy salt, black rice

chilled corn soup, trout roe, sudachi

king salmon, cauliflower, pickled radish, dashi

dry aged flannery ribeye, eggplant 

chocolate raspberry mousse cake, yuzu sherbet
chef’s tasting menu 88

wine pairing available upon request 75

*this is a sample of the nightly-changing chef’s tasting menu.


$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.