Ounce by Brian Zenner Menu

Triple cream brie cow's milk cheese, green apple, almonds, honeycomb, sourdough.

Niman ranch lamb lion, green olive, chilies, preserved lemon, almond, cucumber, onion, yogurt, and sourdough.

Tehina fennel, sunflower sprouts, preserved lemon, yogurt, white anchovy vinaigrette, za'atar.

Raclette, Gruyere, croutons, sherry, and bone broth.

Gem lettuce, watercress, green apple, fennel, carrot, maytag blue, bacon, sunflower seeds, cured yolk, and house vinaigrette.

Oyster, beech, button, shiitake, watercress, herbed mascarpone, sherry-onion jam, black truffle vinaigrette, sourdough.

Tallow fried thick-cut kennebec potatoes, fines herbes, and lemon mayonnaise.

Potato dumplings, and seasonal vegetables.

Gigante beans, kale, giardiniera, chillies, and salsa verde.