SMALL PLATES PETIT TUNA TART red onion, shiso, ponzu, truffle oil • 15 KALE SALAD almonds, apple, golden raisins, parmesan, lemon olive-oil • 14 HOT OIL SEARED SALMON soy, sesame, sunchoke chips • 16 A5 WAGYU HOT ROCK potato purée, wild mushroom, sauce béarnaise (2 oz minimum) • 25/oz GRILLED SPANISH OCTOPUS crispy potatoes, cucumber, sungold tomato, aioli, chimichurri • 21 SONOMA LAMB SZECHUAN NOODLES spring onions, shiitake mushroom, corn, scintilla farms pea tendrils • 17 TEMPURA CHILEAN SEABASS serrano, red onion, cilantro, sweet ponzu • 18 TWO FORKS FARM SHISHITO PEPPERS garlic chips, bonito, ponzu • 10 FOIE GRAS CUBANO ham, swiss cheese, dijonnaise, pickles • 23 SPICY SHRIMP frisée, arugula, shiitake mushroom, chipotle aioli • 15 ROYAL RED SHRIMP GARLIC NOODLES bok choy, golden chanterelles, parmesan, s.s. sauce • 17 “MAPO” GNOCCHI alaskan king crab, tenderbelly pork, scallion, szechuan chile • 18 ROUGIÉ FOIE GRAS red onion marmalade, toast, chive • 13 DUCK MEATBALL anson mills grits, heirloom tomato, parmesan • 15 SPICY TUNA CRISPY RICE radish, cilantro, scallion, spicy mayo, eel sauce • 15 TENDERBELLY PORK BELLY STEAM BUN pickled cucumber, crushed peanuts, kochujang, hoisin • 5 ea PIG MAC “BAO” pork belly, special sauce, lettuce, cheese, pickles, onions • 14 WILD MUSHROOM TOAST grilled batard, gioia burrata, chive, farm egg, black truffle cream • 21 LARGE PLATES * please notify your server if you have any allergies or special dietary needs. consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions * NIMAN RANCH PORK CHOP crushed potato, scallion, roasted carrots, brussels, peruvian sauce • 28 ROASTED MARY’S CHICKEN button mushrooms, butter roasted potatos, spinach, chicken nuggets, teriyaki • 27 CHILEAN SEABASS squashini, tomato, carolina gold rice, madras curry • 35 THAI ROASTED PORK SHOULDER butter lettuce, nam prik potato salad, coconut cream, thai vinaigrette • 42 40OZ MEYERS RANCH BONE-IN RIBEYE fried onions, roasted root vegetables, crispy potato, KEX A1 (please allow 60 minutes) • 90 KETTNER EXCHANGE REESE’S SUNDAE chocolate gelato, peanut butter mousse • 11 BUDINO caramel, crème fraîche, maldon sea salt • 10 MOLTEN CHOCOLATE CAKE chocolate soil, oreo mcflurry • 12 DESSERTS JENNIFER FARRIS General Manager • BRIAN REDZIKOWSKI Executive Chef • CLAIRE SEXTON Bar Manager * A 4.75% surcharge will be added to all guest checks to help cover increasing costs and in our support of the recent increase in minimum wage benefits for our dedicated team members * A 20% gratuity will be added to parties of 6 or more and we kindly ask no split checks