SCDMenu

The menu

A short list, cooked with intention.

Our menu shifts with the season and the tide. This week's chapter, printed fresh each Tuesday.

To Begin

  • Burrata & heirloom tomato

    18

    Basil oil, sea salt, warm focaccia

  • Yellowtail crudo

    22

    Blood orange, fennel, Espelette

  • Chilled corn soup

    16

    Dungeness crab, chive blossom

Pasta

  • Tagliatelle al tartufo

    34

    Black truffle, cultured butter, aged parmigiano

  • Squid ink chitarra

    29

    Bay scallop, garlic, chili, breadcrumb

  • Ricotta gnudi

    26

    Brown butter, sage, toasted pine nut

From the Fire

  • Rack of lamb

    46

    Rosemary, charred stone fruit, jus

  • Whole roasted branzino

    62

    Lemon, capers, salsa verde · for two

  • Wood-fired eggplant

    24

    Miso glaze, sesame, shiso

To Finish

  • Warm chocolate fondant

    14

    Vanilla bean gelato, brown butter

  • Olive oil cake

    12

    Mascarpone, macerated strawberries

  • Affogato

    11

    Espresso, hazelnut gelato, amaretto

Prices in USD. A 20% service charge is added to parties of six or more.

Please inform us of any allergies — the kitchen is happy to adapt.

Reservations

Hungry? Let's set a table.

Book online below, or call +1 (415) 555-0134.

We'll confirm by email within a few hours. For same-day bookings, please call +1 (415) 555-0134.