dinner
monday-thursday 6:00-10:00
friday-saturday 6:00-10:30

starters

farro and white bean soup with coleman farms' kale and pecorino 12
schaner farms' blood oranges and avocado with arugula and pistachio aïllade 16

pork belly with ruby grapefruit, watercress, jalapeno and ginger 18

dungeness crab salad with green goddess dressing, cucumbers and little gems 21

asparagus and burrata with jamon, marcona almonds and meyer lemon salsa 18
grilled quail with kumquats, bacon, wilted greens and date-walnut glaze 19

main courses

grilled market fish with coconut rice, english peas, pea shoots and citrus sambal 29

alaskan black cod with artichokes barigoule, chickpeas, olives and crumbled feta 29

mustard-grilled chicken with young spinach, soft egg, pine nuts and breadcrumbs 28
grilled country-style pork chop with potatoes and chorizo in sherry-ginger sauce 28
slow-roasted lamb with parsnip purée, brussels sprouts and balsamic brown butter 32

stuffed veal breast with wild mushrooms, sunchokes and hazelnut persillade 32
braised beef short ribs with sautéed greens, cippolinis and horseradish cream 29
niman ranch bone-in ribeye with 'potatoes parisienne,' and james' arugula 44

extras

sautéed broccoli with shallots, garlic and arbol chilis 10
three cheeses with griddled tavern toasts 15

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.