FOCACCIA or SOURDOUGH with a choice of housemade butter

SCALLOP CRUDO crispy okra, shiso, chili oil

BEEF TARTARE cured egg yolk, crab fat mustard, pecorino
GEM LETTUCE A LA ROMANA pecorino, black pepper, anchovy
RADICCHIO teriyaki, yum yum sauce, furikake
SWEET POTATO pumpkin seed mole, cotija cheese, lime
CHAMPON NOODLES miso butter, black pepper, celery
RICOTTA CAVATELLI veg ‘nduja, mustard greens, breadcrumbs

PORK BLADE STEAK vermicelli, nuoc cham, peanut sauce

BRANZINO ginger-scallion, maitake mushrooms, agedashi
RANCH FRIED CHICKEN zucchini pickles, white bread, Autumn’s hot sauce

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Chef Team: Kevin Tien, Davy Bourne, Autumn Cline, Mikey Fabian, Brian Jeon
Please Note: All menu items are subject to change according to seasonality and availability.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
4% is added to all checks to help offer fully covered healthcare to our employees. Please let us know if you have
questions, and thank you for supporting a healthier staff.