The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness.

We are proud to accommodate a wide variety of dietary preferences. The majority of our items can be made either vegan or vegetarian with a minor adjustment, feel free to ask your server.

Corkage fee $20 per bottle. A 5% charge is being applied to each check for San Francisco city mandates. We are not responsible for lost, stolen or damaged items.

A D D C H I C K E N 5 O R S T E A K 6

H E I R L O O M T O M A T O & B U R R A T A v

watermelon, hazelnuts, piquillo vinaigrette 1 6

D O R I A N C H I C K E N S L I D E R S apple jalapeno slaw, sweet roll 1 5 M A K E I T spicy nashville spicy rub, bread & butter pickle

M A C & C H E E S E smoked gouda, comté, white cheddar,parmesean 1 5

G R I L L E D A R T I C H O K E v caper garlic aioli 9

SNAC

KSLA

RGE

SMALL

T R U F F L E F R I E S v

truf�e oil, grated parmesan, truf�e aioli 1 0 . 5

C H I L I L I M E P O P C O R N S H R I M P gf

sweet chili aioli 1 6

F R E N C H O N I O N S O U P72 hour onionh, bacon, comté,smoked gouda 9 . 5

T H E D E V I L’ S E G G gf

applewood bacon, crispy shallot, chipotle 2 . 5

B U F F A L O C A U L I F L O W E R gf

truf�e shuf�e hot sauce, blue cheese 1 1

W H I T E B E A N H U M M U S vg

roasted red pepper relish, burnt sourdough 9

O Y S T E R S O N T H E H A L F S H E L L gf

cocktail relish, lemon, umami mignonette

1 / 2 D Z N | D Z N 3 . 5 0 E A

C R I S P Y M A I T A K E M U S H R O O M S vg, gf

battered onion, bloomin’ sauce 1 3

T H E D O R I A N B U R G E Rfancy sauce, white cheddar,

onion-bacon jam, fries 1 6 . 5

A D D avocado 2 . 5 0 bacon 2 egg 3beyond meat patty 1 v

M A K E I T Wildetwo quarter pound smashed patties

crispy pork belly

truf�ed cheese sauce 2 8

F I V E S P I C E P O R K B E L L Y B U N Sslow braised niman ranch pork belly,cucumber salad, steamed buns C H O O S E 3pc 1 5 5pc 2 0

vg = vegan gf = gluten free v = vegetarian

G R I L L E D C H E E S E & T O M A T O S O U P v

sourdough, aged cheddar 1 2

C A E S A R S A L A D bambi lettuce & baby kale, poached hen egg,parmigiano reggiano, garlic croutons 1 4

R O A S T E D B R U S S E L S S P R O U T S vg, gf

caramelized orange-honey glaze,toasted hazelnuts 8

A H I P O K E T A C O S crispy wonton, avocado, sesame ponzu 1 7

G R E E K W E D G E S A L A D gf, vbalsamic tomato, feta, sumac onion,wild fennel, kalamata aioli 1 4

F R E E - R A N G E “ P O Z O L E ’ C A R N I T A S gfroasted chile jus, slaw,corn tostada crumb 2 2

C A M P F I R E T R O U T gf

roasted & smoked river trout, pearl onions,

cauli�ower, red bliss potatoes, beurre blanc 2 8

K . F . C . & W A F F L E Skorean fried chicken, buttermilk waf�e,

maple syrup, hot sauce 2 0

C O C O N U T - L E M O N G R A S S M U S S E L S gf

pei mussels, coconut green curry,

salt & pepper fries 2 4

C U R R I E D C A U L I F L O W E R & Q U I N O A vg

sweet corn salad, arugula, onion marmalade,

toasted sun�ower seeds, moroccan spices 2 2

C H I L I P E P P E R B R I C K C H I C K E N gf

roasted corn salad with bacon &

cherry tomatoes, fresh herbs 2 8

S T E A K F R I T E S gf

certi�ed angus ny strip, umami-maria rub,

truf�e aioli 2 5