Menu
Featuring Culinary Director, Jon Sloan
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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KUMIAI OYSTERS
muoi ot / pear relish
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SPICY TUNA HANDROLL
sesame leaf / wasabi mayo / cucumber / furikake
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ALBACORE TOSTADA
shark sauce / avocado / pickled onion / radish
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INIHAW PORK BELLY
banana ketchup glaze / birdseye sugarcane gel / aleppo oil
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SWORDFISH BELLY SKEWER
fermented fresno satay / peanut crunch
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HOKKAIDO SCALLOP
salsa macha butter / chives
PANTRY
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HOUSE SOURDOUGH
mikolich farm honey butter
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CHARCUTERIE TERRINE
stone fruit / mustard / pickle / sourdough
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SMOKED STURGEON DIP
cream cheese / caper / nori chip
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ROASTED BONE MARROW
sourdough / chimichurri / roasted garlic / pickled veg
SMALL PLATES
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BLUEFIN CRUDO
serrano ponzu / pickled jalapeño / togarashi / rice cracker
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CABO KANPACHI
yuzu / ninja radish / serrano / trout roe
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SHRIMP THAI SALAD
tamarind vin / lemongrass / shallot peanut crunch
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STEAK TARTARE
eel sauce / kimchi aioli / crispy nori
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OYSTER SISIG
corn battered / ebenheiser farm egg / calamansi aioli / ginger blossom
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BEEF CARPACCIO
miso maple vin / yuzu aioli / crispy onion / arugula
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CAULIFLOWER STEAK
romesco / pine nut relish / sweet peppers
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CHOPPED CHICORY & PEARS
walnut & pear butter / midnight moon / candied walnuts
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CAVATELLI
fire roasted squash / smoked butter / spiced pepitas / pecorino
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RADIATORI
short rib ragu / creme fraiche / parmesan
PLATES
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LINGUINE ALLO SCOGLIO
roasted tomato / venus clams / tiger prawns / squid / trout roe
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MISO BLACK COD
mushroom dashi / glazed shishito / roasted shiitakes
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WHOLE FRIED PINK SNAPPER
bok choy / nuoc cham / roasted peanut / marinated k-cuke
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PRIME FLAT IRON
korean marinade / grilled broccolini / pickled daikon
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PRIME NY STRIP
delicata rings / braised kale / beef fat ranch / demi
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WHOLE DUCK (FOR TWO)
confit legs / vegetable biryani / apricot / duck jus
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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