castelvetrano olives – 8

rotating house pickles – 8

tall shadow sourdough, charred spring onion butter - 8

fried tofu, sweet + spicy sauce, cashew mayo – 14

devilled eggs, candied anchovy, chive, bonito – 16

charred cucumber, doenjang, soy custard, toasted rice + mushroom powder – 18

gem lettuce, candied hazelnuts, smoked gouda, stone fruit pit vinaigrette – 18

summer vegetable crudité, blue cheese dip, crispy onions – 19

melon, house ham, mushroom x.o, chili vinaigrette – 22

maple miso wild king salmon collar, orange ponzu – 30

beef tartare, korean tartar sauce, puffed wild rice, onion – 26

udon noodles, soy pickled nori, smoked salmon roe, basil pesto – 29

butter wild king salmon, poblano + walnut romesco, green beans, pickled plums – 40

honey glazed cornish hen, fresh tomato and cilantro kimchi – 42

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corn éclair, corn custard cream, candied corn, whipped dark chocolate – 14