japanese A5 wagyu jerky 15/60

baby greens, green goddess dressing, crispy squash blossom 15

ember roasted shishitos, plum bbq, bonito25/100 16

blistered white asparagus, sea lettuce, trout roe 14

pea agnolotti, mascarpone, parmesan, meyer lemon 17

corn tortelloni, sungold tomato, chanterelle, bacon, pecans 17

broiled kumamoto oysters, sorrel glaçage, kohlrabi 18

salmon tartare, aguachile, avocado, cultured coconut 16


Chateau d’Yquem, Sauternes 2005 60

Domaine Rolet, Vin de Paille, Arbois 2013 55

Paul Jaboulet Aine,‘Le Chant des Griolles25/100 129

Muscat de Beaumes-de-Venise 90

Graham’s Tawny Port 1972 60

Prager, Ruby Port, Napa Valley 110

Prager, ‘Noble Companion,’ Tawny Port Napa Valley 25/100 150


broccoli, chili fish caramel 13

compressed galia melon, thai basil, fish sauce 14

english peas, morel mushrooms 25/100 13

brentwood corn, shiso , togarashi 15


7oz monterey king salmon 40

24oz 40 day dry aged bone-in prime ribeye 45

10oz imperial wagyu flat iron 25/100 39

12oz imperial wagyu new york stri 50

Artís Coffee, Berkeley CA

Sustainably and ethically sourced from the southern states of Oaxaca and Chiapas, Mexico. Family owned farms with less than 10 hectares of land