Cheesy buns with charmoula and apricot chutney   12

Firefly seed loaf with green garlic & English pea spread   12

Japanese sweet potato tostones with citrus–ginger glaze and scallions   13

Corn and chive pancakes with truffle aioli and parmesan   16

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Brad’s famous house-made gefilte fish with infamous bi-color horseradish   19

Aromatic early girl tomato soup with lemongrass, galangal, coconut milk and fried shallots   16

Heirloom tomatoes and watermelon in aguachile verde with shishitos, palm hearts and crunchy corn bits   21

Chopped chicken livers to-die-for with pickles, red onion, fresh tomato juice and toasty baguette (or gf matzo)   16

Baby lettuces with Mission figs, toasted almonds, blue cheese, pickled shallots and white balsamic vinaigrette   17

Little gem lettuces with carrot–ginger dressing, snap peas, cucumber, avocado and spicy ricey crispies   17

Griddled daikon radish cakes with mushroom and scallion stir–fry   17

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Fried heritage chicken with mashed potatoes & gravy, horseradish slaw
and a damn fine buttermilk biscuit (or just as fine GF cornbread for the intolerant)   33

Okra and kale gumbo z’herbes with crispy mushrooms, sweet potato–poblano fritters and remoulade blanc   32

Moqueca Baiana of rockfish, shrimp and scallops with watercress–watermelon radish salad and jasmine rice   36

Brad’s Bubbie’s braised beef brisket with potroasty gravy, carrot–sweet potato tzimmes and kasha varnishkes   37

Crêpes Florentine with Tuscan butter bean stew, roasted carrots, artichokes and parsley–caper salsa verde   32

Furikake crusted ocean trout with cool tahini–miso glass noodle salad, seared bok choy and chili crisp  37

Baked mac 'n cheese with cheddar, gruyere and parmesan bread crumbs   15

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Ask your server about which dishes can be vegan (more than you think) and/or gluten free (pretty much everything)
You might be surprised. Chef works some witchy magic

We are happy to accommodate other dietary restrictions with advance notice

7% will be added to each check in support of SF employer mandates.

Sustainability of body and planet is our primary goal when choosing ingredients
Good times are our primary goal for everything else