Raw Chelsea Gem oysters (half dozen)  24

Trout tostadas with chipotle, avocado and fried leeks  22

Dungeness crab tostadas with celery root and habanero  24

Abalone tostadas with trout roe and kohlrabi  26

Avocado tostadas with chile morita and purple daikon  14

Kampachi ceviche with serrano, cucumber and avocado  26

King trumpet mushrooms, bottarga and chickweed  20

Squid with clementine, onion, pine nuts and chile piquín  22

Tomato with purslane, requesón and hoja santa oil  19

Grilled oysters with black pepper and epazote  29

Sopes with California sturgeon caviar and crema  38

Sopes playeros with black beans, crema and ricotta salata  17

Sopes with smoked lingcod and pickled onion  24

Camaronillas with bay shrimp and carnitas  21

Quesadillas with mushrooms, nettles and toma cheese  17

Frito mixto with squid, sea bass and oysters  25

Grilled little gems with domingo rojo beans  19

Mussel tamal with chile serrano and leeks  23

Pork tamal with achiote  21

Fideo seco with manila clams and aioli  28

Sweet potato with bone marrow salsa negra  23

Opah salpicón with tomatillo, radish and cilantro  32

Black cod en pipián with grilled onion  32

Sea bass with clams, lentils and chard  32

Rockfish a la talla (serves two)  44

DESSERTS  9

Coconut flan 

Lemon verbena panna cotta 

Spiced tres leches cake with stonefruit compote

Palanqueta with chocolate ice cream

Seasonal paletas

We add a 20% service charge and 5% SF mandate fee to pay a living wage 

+ provide full benefits to our staff