Menu
Featuring Executive Chef, Alex Penkin
Awards & Acclaim
"Some of SD’s top culinary talent come together to create dumbfoundingly delicious plates the likes of which you’d be hard-pressed to find anywhere else." —THRILLIST
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James Beard Award Semifinalist
Anthony Wells, "Best Chef: California"
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Michelin Media
Michelin Guide Bib Gourmand Restaurant 2019
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OpenTable
Best Restaurants in America for a Big Night Out
Our offerings change daily based on the bounty brought in by our farmer and fishermen friends each morning. Here is a sampling of a few dishes that will be on the menu this season.
Dinner
BITES
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KUMAMOTO OYSTERS
mandarin & champagne granita
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SPICY TUNA HANDROLL
sesame leaf / sriracha aioli / cucumber / furikake
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ALBACORE TOSTADA
shark sauce / avocado / pickled onion / radish
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HOKKAIDO SCALLOP
miso butter / chili crunch / chives
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PRIME BUTLER STEAK
jerk marinade / herb aioli / spiced pineapple jam
PANTRY
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HOUSE SOURDOUGH
mikolich farm honey butter
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ROASTED BONE MARROW AND TARTARE
sourdough / tonnato
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PATE’ DE CAMPAGNE
apple / mustard / pickle / sourdough / black truffle
SMALL PLATES
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BLUEFIN TUNA
citrus ponzu / cucumber / date molasses / morita oil
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SHRIMP THAI SALAD
tamarind vin / lemongrass / shallot peanut crunch / cara-cara
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OYSTER SISIG
corn battered / ebenheiser farm egg / calamansi aioli / ginger blossom
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WOOD GRILLED BRASSICA
vadouvan curry aioli / roasted almond / pickled golden raisin
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STRAWBERRY BUFALA MOZZ
mint pesto / rose vin / micro mint / sage hill basil
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CHARRED ASPARAGUS
onion soubise / aged goat cheese / cured egg yolk / crispy sunchoke
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CAULIFLOWER STEAK
romesco / pine nut relish / sweet peppers
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THREE CHEESE TORTELLINI
porcini / sugar snap pea / leek / aged parm brodo
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SAFFRON TROTTOLE
shellfish bisque / prawn / english pea / smoked trout roe
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RIGATONI
pork bolognese / burrata / basil / grana padano
PLATES
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JIDORI CHICKEN ROULADE
black truffle / cauliflower puree / root veg / braised kale
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MISO BLACK COD
mushroom dashi / glazed shishito / roasted shiitakes
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PRIME FLAT IRON
achiote rubbed / scallion / charred pepper / market avocado / beef jus
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22oz TAJIMA NY STRIP
J & I fries / togarashi aioli / king trumpet / umami glaze
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WHOLE FRIED SEABASS
banchan / ssamjang / k-cube / herb
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WHOLE DUCK (FOR TWO)
delicata rings confit legs / vegetable biryani / apricot / duck jus
DESSERT
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ICE CREAM / SORBET
daily rotating flavors
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GANSITO YODEL
Chocolate shell / buttermilk cake / strawberry gel / marshmallow snow / snow sauce
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STICKY TOFFEE PUDDING
cardamom date cake / toffee sauce / persimmons / buttermilk ice cream
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CHOCO-BASQUE CHEESECAKE
chocolate basque cheesecake / black sesame oolong sauce / black sesame brittle
Cocktails + Bar Menu
Our Good Libations
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SPRUCE ALMIGHTY
scotch / douglas fir / dry curacao
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CLARK GRISWOLD
8 year jamaican rum / allspice dram / cream / egg / nutmeg
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SANTAS SANGRIA
albariño / pear brandy / fino sherry / anjou pears / cinnamon / mineral water
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SNOWBLIND
vodka / white sesame / banane du bresil / lime
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HAIR OF THE TANUKI
japanese gin / kabocha / honey / miso / shiso / yuzu
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THIS MUST BE THE PLACE
olive oil washed gin / dry vermouth / amalfi limoncello
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SIR DUKE
mezcal / cardamaro / pampelmousse / lime
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MAZUNTE
blanco tequila/ chareau aloe / maraschino / agave / lime
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MERGERS & ACQUISITIONS
rye / sweet vermouth / china-china / centum herbis
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EL DORADO
mezcal / toasted coconut / cafe oaxaqueno / grapefruit oil
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GO FIGURE
bourbon / fig / maple / balsamic / lemon / black tea bitters
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