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 / sriracha aioli / cucumber / furikake
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ROCKFISH 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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HOKKAIDO SCALLOP
miso butter / chili crunch / chives
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SWORDFISH SKEWER
binchotan smoke / toasted sesame / jeow som / cambodian spice
PANTRY
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HOUSE SOURDOUGH
mikolich farm honey butter
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ROASTED BONE MARROW AND TARTARE
sourdough / tonnato
SMALL PLATES
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BLUEFIN CRUDO
winter citrus ponzu / cucumber / date molasses / morita oil
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OCEAN WHITE
yuzu vin / ninja radish / serrano / ikura
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SHRIMP THAI SALAD
tamarind vin / lemongrass / shallot peanut crunch / pomelo
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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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CHICORY & PEAR
point reyes blue cheese / apple butter / candied walnuts / mustard vin
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CALIFORNIA CHANTERELLE
sunchoke cream / aged goat cheese / sorrel / lemon gel
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FORAGED MUSHROOM AGNOLOTTI
rosemary brown butter / pecorino
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RIGATONI
pork bolognese / burrata / basil
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JIDORI CHICKEN ROULADE
winter black truffle / parsnip puree / root veg / braised kale / jus
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SWORDFISH
sauce veracruz / G&D cherry tomatoes / fried capers
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CHORIZO CRUSTED LING COD
potato espuma / charred pepper jam / jalapeno & ginger powder
PLATES
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LINGUINE ALLO SCOGLIO
roasted tomato / tiger prawns / venus clam / squid / trout roe
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MISO BLACK COD
mushroom dashi / glazed shishito / roasted shiitakes
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DUROC PORK CHOP
smothered maitake cream / pickled mustard seed
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WHOLE FRIED ROSE SNAPPER
bok choy / nuoc cham / roasted peanut / persian cucumber
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PRIME FLAT IRON
korean marinade / grilled broccolini / pickled daikon
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22oz TAJIMA NY STRIP
charred onion chimi / king trumpet / umami glaze
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WHOLE ROASTED DUCK
fried rice / general tso’s wings / duck jus
DESSERT
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ICE CREAM / SORBET
daily rotating flavors
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GUAVA CHEESECALE YODEL
dulcey shell / lime snow / cheesecake / guava gel / goat milk caramel
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STICKY TOFFEE PUDDING
cardamom date cake / toffee sauce / persimmons / buttermilk ice cream
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CARROT CAKE
carrot cake / cream cheese frosting / coconut caramel / fresh citrus
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
Image Gallery
