State Bird Provisions

State Bird with Provisions

Crisp fried California quail served with lemony slow-cooked onions — the namesake dish.

Duck Liver Mousse

Silky, rich mousse served with tiny almond financiers to mop up every bit

Pork Belly 'Salad'

Pork-belly-anchored salad — a recurring menu standout.

CA State Bird with Provisions

Crispy buttermilk‑battered quail with pickled onions, juicy inside and crackling outside

Cheesy Sauerkraut Pancakes

Savory pancakes loaded with tangy sauerkraut and melted cheese, a carb-lover's dream from the printed menu

Hand‑cut Noodles

Texturally rich noodles with umami‑packed nori, salsa macha and sunflower‑seed crema

Steamed Egg Tofu with Pickled Honshimeji

Silky steamed-egg-tofu small plate with brined honshimeji mushrooms — a frequent cart selection.

Hog Island Oysters

Local Hog Island oysters served raw — a near-permanent fixture on the carts.

Red Trout

Beautifully cooked trout with crisp skin and bright hazelnut‑mandarin garum vinaigrette

Corn Mochi

Crispy corn‑infused mochi balls topped with goat gouda, fresno chiles and roasted corn

Cart Selections

An ever-changing parade of small plates wheeled to your table on carts, each one a surprise -- the heart of the experience

Commandable Entrees

Larger format dishes ordered from your server, complementing the cart selections with more substantial plates

Garlic Bread

Garlic knot with burrata—surprisingly chewy and jaw‑straining

Chocolate Mousse Cake With Berry Compote And Pecans

Savory Fritters With Pink Dip