Menu


 

While our new chef, Erik Anderson prepares to unveil his menu; we will be offering a menu of COI’s classics by chef Daniel Patterson through the end of 2017.

 

california sturgeon caviar, egg yolk poached in smoked oil

geoduck clam, parsley, meyer lemon

beet and goat cheese tart (broken, inverted), rye, dill

dungeness crab- beef tendon soup, finger lime, asian pear, flowering cilantro

new olive oil, brassica, charred onion broth

grilled abalone, farro, white miso, seaweeds

matsutake, potato-pine needle puree

poached and grilled lamb, chard leaves and stems, garum, rosemary

frozen lime marshmallow, charcoal toasted meringue

silken white chocolate, kiwi, coffee

 

$250


 

Reservations

To make a reservation, please call us at (415) 393-9000, or use the form below.

Any cancelations made within a 48 hour window will be subject to a $220 per person cancelation charge.