Each evening is a transition of ocean bounty caught and harvested by the chef, to unique cuts sourced from our local butchers, and seasonal produce of our farmer's markets. The menu may change based upon what the ocean provides, what looks best at the market, and what specialized cuts the butcher provides.
What eaters are saying...
"Outstanding in every way: taste, presentation, creativity, blending of flavors, etc. Chef Geoffrey is worthy of a Michelin star."
- Helen L., SF
Private Event Request Form
Please make request at least 7 days in advance, minimum starting at $1500.
A Cut Above
Venue may vary location based upon date of event.
Online reservations only, no walk-ins permitted.