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

starters

sweet corn soup with roasted poblanos and toasted pepitas 12
market lettuces with avocado, cilantro, lime cream and pickled carrots14

nectarines, jamon serrano and burrata with dates, cardamom and marcona almonds 17

first-of-the-season heirloom tomato salad with labneh, basil, arugula and black olives 17

ricotta dumplings with summer squash, pecorino and salsa verde breadcrumbs18
lamb kibbeh-nayeh with cucumber salad, purslane and garlic flatbread 18

main courses

market fish with corn, fresh garbanzos, lamb's quarters and chili-cumin butter 29

idaho trout grilled in grape leaves with green rice, dill yogurt, capers and nasturtiums 28

mustard-grilled chicken with young spinach, soft egg, pine nuts and parmesan pudding 26

liberty ranch duck "mixed grill" with shell and string bean ragoût and green tapenade 34
country-style pork chop with cornbread-chorizo stuffing and santa rosa plum salsa 29
grilled lamb T-bone chops with eggplant, peppers, baked ricotta and black olives 32
braised beef short ribs with sautéed greens, cippolinis and horseradish cream 29
grilled club steak for two with arugula salad and 'potatoes parisienne' 45 per person

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.