*Our menu is subject to change based on seasonality and our chef’s creativity.
SMALL PLATES
petite lettuce salad charred avocado, green garlic, pecorino, leek & wakame vinaigrette 22
kombu cured amberjack watermelon radish, salsify, sudachi, mint 35
broiled shigoku oysters french sorrel glaçage, pickled ramps, lime 31
wagyu charcuterie country pâté, jerky, pastrami, koji mustard, beet char sui, marinated cabbage. 31 dungeness crab braised escarole, winter melon potage, dianthus, fennel 36
beef tartare fermented pepper & lime, shinko pear, fudgy egg yolk, crispy beef tendon 32
potato dumplings caramelized savoy cabbage. black perigord truffle, porcini & madeira blanquette 45
sunchoke agnolotti crispy potato crumble, pickled sunchoke, sunflower sprouts 29/65 crispy pig ears chili de arbol, fish caramel sauce, cilantro leaves, allium flowers 24
wagyu tsukune domestic & japanese wagyu, ginger, scallion, egg yolk, tare sauce 24
bone marrow roasted short rib, bordelaise, hedgehog mushroom, pickled pearl onion 31
EMBER ROASTED
mt. lassen trout coconut, black bean miso, ginger-scallion rice 58
australian wagyu flat iron | 10oz 75
phoenix australian wagyu filet mignon | 6oz/9oz 90/130 44 farms new york strip | 12oz 120
44 farms ribeye | 16oz 125
australian wagyu bone-in short rib black garlic jus | 20oz 125 westholme wagyu tomahawk | 48oz 275
a3 mother-gyu 140/270 a4 satsuma 150/290
a5 bushu-gyu 160/300
tasting of japanese wagyu 275/375
SIDES
crispy potato wagyu fat, chickpea miso 19 grilled broccolini black garlic bagna cauda, furikake chicken skin 19
dungeness crab rice, salsa macha xo 15
wagyu confit maitake mushroom, douglas fir cure 19
pickled market vegetables 12
buckwheat parker house rolls cultured butter 12
black perigord truffle 35
SWEETS
wagyu fat brownie okinawa brown sugar ice cream, white soy caramel 18 lemon chiboust crème fraîche ice cream, sudachi, cilantro, mint 18
white chocolate namelake oro blanco, cocoa nib meringue 18 toasted sesame feuilletin salted coconut tapioca, kiwi, jasmine 18
daily selection of ice cream and sorbet 8
A 6% surcharge will be added to provide a living wage and benefits to our employees.