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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.
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