Jamison's Test Kitchen

Smoked paprika, fingerling potatoes, salsa verde, and pickled Fresno chile

Half dozen on ice with cucumber mignonette, finger lime, and house hot sauce

Local hamachi, blood orange, serrano, micro cilantro, and cold-pressed olive oil

Di Stefano burrata, grilled peaches, Marcona almonds, basil, and aged balsamic

Wood-oven sourdough with cultured butter, smoked sea salt, and olive tapenade

White anchovy, sourdough crumb, shaved Parmigiano-Reggiano, and preserved lemon

Calabrian chile, garlic confit, pecorino, and toasted pine nuts from the wood oven

Chino Farms heirlooms, stracciatella, opal basil, smoked olive oil, and flake salt

Wood-grilled with meyer lemon aioli, fines herbes, and cracked black pepper

Wood-roasted with charred lemon, castelvetrano olives, oregano, and braised fennel

Maitake and king trumpet, sherry cream, thyme, and aged pecorino romano

House-made pasta, local uni, Dungeness crab, calabrian chile, and lemon breadcrumb

Mussels, clams, prawns, and daily catch in saffron-tomato broth with grilled bread

Brick-pressed, salsa macha, charred scallion, and smoked fingerling potatoes

Valrhona dark chocolate, olive oil, maldon salt, and espelette whipped cream

Burnt vanilla custard with macerated strawberries and saba from the wood oven

Vanilla bean gelato drowned in single-origin espresso with amaretti crumble

Citrus glaze, whipped mascarpone, candied kumquat, and toasted pistachio