Californios

Chilapita

A crisp black‑masa cracker cup filled with creamy cranberry bean mousse and topped with briny caviar—light, textural, and elegantly balanced

Sope with sea urchin, white soy, piloncillo and sturgeon caviar

A single‑bite sope built on house‑nixtamalized masa, topped with creamy sea urchin, sweet soy glaze and briny caviar—captures the restaurant’s ethos.

Blue masa tostada with Dungeness crab and trout roe

A crisp blue‑masa tostada layered with sweet Bay Area Dungeness crab and smoked trout roe—bright, briny, and texturally precise

Tostada with bluefin tuna, avocado mousse, serrano chili, and caviar

Crisp tostada topped with fresh bluefin tuna tartare, creamy avocado mousse, a kick of serrano, and a touch of caviar—bright, spicy, and texturally vibrant

Sourdough tortilla with battered cod, huitlacoche and corn crema

A single battered cod on a sourdough tortilla, topped with alternating dots of black and yellow huitlacoche and corn crema—earthy, creamy, and balanced

Lime‑cured cold‑smoked hamachi with sweet‑lime aguachile

Delicate hamachi cured with lime and smoke, served in a bright, spicy aguachile—refreshing and precise.

Smoked quail in layered house mole

Rich smoked quail enveloped in a complex house‑made mole, layered and deeply flavorful.

Granita

A rainbow‑colored granita layered over vanilla semifreddo—bright, floral, and palate‑cleansing

Braised, smoked beef tongue with winter greens and horseradish

Tender, smoky beef tongue paired with bitter winter greens and a sharp horseradish kick—rich and nuanced

Black cod in mezcal batter with pepper salsa, corn, and huitlacoche

Tender black cod fried in mezcal batter, tucked into a pillowy sourdough tortilla—a creative melding of flavors and textures.

Lobster tail with smoked trout roe, corn, and tomato‑shell broth

Tender lobster tail paired with popping trout roe, corn, and a smoky, tomato‑rich broth—texturally playful and deeply flavorful

Tamal with grilled banana and savory caramel

A tamal filled with grilled banana and savory caramel—sweet, soft, and unexpectedly balanced

Rockfish with salsas, black bean mousse, tortillas

Grilled Bodega Bay rockfish served with an array of salsas, black‑bean mousse, tortillas, and pickled onions—robust, flavorful, and communal

Cara Cara orange sorbet over crescenza cheese ice cream with guava sauce

A refreshing pre‑dessert of tangy Cara Cara orange sorbet atop creamy crescenza cheese ice cream, finished with white guava sauce—bright and soothing

Caviar with Crisps

Caviar with Masa Base

Tart

Petite fours

Duck taco

Sweet potato with mole

Aguachile