One smashed patty with grilled onions, American cheese, bordelaise sauce, all served in a soft Martin's Potato Bun and a side of cornichons. DINE-IN ONLY.

One smashed patty with a shredded cheddar cheese skirt, crisp pickles, finely sliced white onions, and our signature house burger sauce, all served in a soft Martin's Potato Bun. DINE-IN ONLY.

A single chicken thigh fried and dipped in chili oil*, with pickles, lil gem lettuce, our in-house buttermilk ranch, all served in a soft Martin's Potato Bun. DINE-IN ONLY. *Chili oil contains peanuts.

A customer favorite for a reason! Two smashed beef patties, layered with American cheese, long-cut pickles, and thin white onions. Topped with our signature house-made burger sauce and nestled in a soft Martin’s Potato Bun.

Two juicy beef patties pressed with a layer of thinly sliced white onions, caramelized directly into the meat for a burst of sweet and savory flavor. Topped with American cheese, long-cut pickles, and our signature house-made burger sauce, all nestled in a soft, buttery Martin’s Potato Bun.

A perfectly crispy, deep-fried chicken thigh, drenched in a spicy chili oil* infused with aromatic sesame, fermented soy, and black bean for a complex, umami-rich kick. Lightly dusted with smoky Espelette spice, cayenne pepper, and a pinch of finishing salt. Served with our in-house buttermilk ranch, crisp lettuce, and long-cut pickles for a satisfying crunch. * Chili oil contains peanuts.

Whole confit duck leg, crisp and tender, served over crispy fries with a rich chicken and mushroom sauce supreme, melty cheese curds, smokey lardon, and a touch of parmesan, finished with fresh chives. (DINE-IN ONLY)

Two tender rock cod fillets served over rich, cannellini and chickpeas stewed in bacon dashi, topped with fresh dandelion greens and a hint of dill. (DINE-IN ONLY)

14-day dry-aged prime beef rib from Flannery Farms, slow-braised for rich tenderness, served with creamy pommes purée, sweet braised pearl onions, French carrots, buttermilk battered fried onions, and fresh chives. Serves 2 people. (DINE-IN ONLY)

Confit duck, pistachio, and celery root agnolotti pasta, draped in rich mushroom sauce, with pickled and smoked chanterelles, parmesan, and fresh chives. (DINE-IN ONLY)

Roasted bone marrow with fragrant rosemary, crisp radish, tangy cornichons, and fresh chervil, served with slices of in-house sourdough country loaf.

Toasted in-house sourdough focaccia topped with fresh uni from Santa Barbara, garlic citrus aioli, Maldon salt, and Espelette spice.

Caramelized pear, creamy brie, fresh arugula, and brûléed prosciutto on a huge slice of in-house sourdough country loaf.

Red roasted beets, marinated raw shaved beets, fresh arugula, whipped feta, chives, and a drizzle of hazelnut oil.

Freshly harvested Point Reyes oysters from Bodega Bay, served on the half shell over a bed of crushed ice. Complemented by slices of Meyer lemon and a dash of our signature, in-house fermented hot sauce.

A vibrant blend of chicory, Castelfranco radicchio, frisée, and red bib lettuce with crisp apple slices, shaved fennel, gorgonzola, and apple cider vinaigrette. Finished with chives and brown butter toasted walnuts.

Confit nut sofrito pistachio and hazelnuts, seasonal herbs, and red wine braised plum. Served with slices of toasted, in-house sourdough country loaf.

Creamy, savory applewood smoked trout blended with chives, dill, fennel frond, beet, Pernod, and fermented garlic. Served with toasted, in-house sourdough country loaf.

Four egg halves, generously filled with a velvety, creamy farce that melts in your mouth. Each bite is elevated with a touch of smoky Espelette spice, crispy capers for a delightful crunch, and a sprinkle of fresh chives for a bright finish.

Crispy, golden fries dusted with sea salt and Espelette spice for a gentle kick, served with a luscious confit garlic citrus aioli.

Oat milk based vanilla soft serve ice cream topped with crushed candied hazelnuts, hazelnut oil, and a pinch of Maldon salt. Limited supply.

Choose a combo of any topping.

Topped with feta, garlic confit, golden raisins, and an olive tapenade made up of Kalamata and Castelvetrano olives.

Topped with tomatoes, basil, parmesan, and chili oil.