first courses

PRAWN AND GINGER BISQUE fino verde basil13

GRILLED WHITE PEACH AND BURRATA pistachio, aged balsamic, thai basil, grilled bread 15

ECOPIA FARM GREENS romano beans, sunburst squash, radish, avocado lime vinaigrette 15

PORK BELLY CONFIT onion marmalade, green garlic, kumquat, baby wasabi 15

KUSSHI OYSTERS huckleberry mignonette, agretti, champagne granite 18

YUKON GOLD GNOCCHI morel mushrooms, basil, peas, roasted garlic butter 15

GRILLED OCTOPUS pineapple, hearts of palm, beer onions, mint 16

CHICKEN FRIED QUAIL blackberry maple syrup, maitakemushroom pancakes 15

GRILLED LOBSTER sunny side up quail egg, pork lardon, herb salad, curry bernaise 22

main courses

TROFIETTE PASTA artichoke, asparagus, parmesan, basil, foraged mushrooms 25

SEARED ALMOND SEMOLINA POLENTA pickled carrots, harissa, crispy chickpeas, cilantro 26

SONOMA CHICKEN pretzel-porcini mushroom spoonbread, sorrel, lollipop kale 29

GULF PRAWNS anson mills grits, okra escabeche, carrot coulis, horseradish vinaigrette 28

STURGEON SCHNITZEL parmesan spaetzle, artichokes, organic basil, cucumber, capers 29

LOCAL SWORDFISH ginger coulis, crispy spinach, orange,macadamia nut streusel 29

GRILLED NEW YORK STEAK asparagus, home fries, duck egg, dark meyer lemon sauce 34

LLANO SECO ORGANIC PORK cipollinis, pea leaves, bacon citrus vinaigrette 31

CALIFORNIA KING SALMON smoked potatoes, chioggia beets, avocado coulis, seabeans 30

SEARED DUCK BREAST roasted bone marrow risotto, morels, apricot ginger sauce 33

MARTIN EMIGH’S LAMB peas, bacon, maitake mushrooms, fingerlings, mint salsa verde 37

SEARED AHI TUNA fresh garbanzo, watermelon radish, pickled ginger, red mustard 34

sides for the table

ROASTED CAULIFLOWER manchego and brie fondue7
ANSON MILLS HOMINY GRITS togarashi, parmesan7
GRILLED ASPARAGUS marrow butter, preserved lemon7


CHEF MATTHEW DOLAN / EXECUTIVE SOUS CHEF DAVID RAMEY
TWENTY FIVE LUSK IS PROUD TO BE A SAN FRANCISCO CERTIFIED GREEN BUSINESS

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All menu items and prices are subject to change without notice