dinner
monday-tuesday 6:00-9:30
wednesday-thursday 6:00-10:00
friday-saturday 6:00-10:30

starters
spring onion soup with crushed potato, lambs quarters and brindisi 12
market lettuces with sugar snap peas, mint, radish and meyer lemon cream 14
schaner farms' citrus with arugula, marinated labneh and pistachio aillade 16
roasted asparagus salad with speck, mustard, walnuts and brown butter 17
fried monterey bay squid with fava beans, mizuna and guanciale sofrito 18
lamb kibbeh-nayeh with spiced carrot salad, cucumber, raita and kumquats 19

main courses
ricotta dumplings with spring market vegetables, wild mushrooms and pecorino 26
eastern diver scallops with beluga lentils, swiss chard, braised duck and red wine 34
pan-roasted haddock with chorizo, white beans, james' rapini and paprika vinaigrette29
grilled market fish with green garlic couscous, tangerines, charmoula and crème fraîche 34
chicken saltimbocca with spinach, roasted artichokes, capers and tomato-olive salsa 32
suckling pig with red cabbage, dandelion, roasted apple butter and apple balsamic 34
niman ranch hanger steak with baked ricotta, grilled leeks and salbixada 32
braised beef short ribs with sautéed greens, roasted cipollini and horseradish cream 36
grilled club steak for two with arugula salad and "potatoes parisienne" 48 per person

extras
young broccoli with chili and garlic 12
three cheeses with griddled tavern toasts 15
lucques olives and almonds 4

 in order to offer the highest quality seasonal items, menus may change.
our produce, meat, poultry and fish come from farms, ranches and fisheries
guided by principles of sustainability