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

starters

james' cranberry bean soup with fall greens and pecorino pistou 12
green goddess salad with ruby grapefruit, radishes and chives14

root vegetables "fattoush" with romaine, radicchio, feta and fried pita 16

endive and schaner citrus salad with meyer lemon, and pomegranates 17

brandade tart with roasted cherry tomatoes, rapini pesto and soft-cooked egg 19

lamb tartare with lentils, avocado, green harissa and fenugreek yogurt 18

main courses

ricotta dumplings with wild mushrooms, sunchokes, walnuts and wagon wheel 26

market fish with celery root slaw, asian pears, roasted grapes and verjus 29

pancetta-wrapped snapper with parsnips, hazelnuts and balsamic brussels sprouts 31

maine diver scallops with kabocha gratin, lomo, dates and pedro jimenez 32

chestnut-stuffed chicken with coleman's kale, chicken confit and dried fruit compote 28

pork chop with sweet potatoes, okra, gingered greens and peanut sambal 32
braised beef short ribs with swiss chard, roasted cippolinis and horseradish cream 32
niman ranch club steak for two with 'potatoes parisienne' and arugula 45 per person

extras

three cheeses with griddled tavern toasts 15

young broccoli with chili and garlic 12

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.