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lunch
tuesday - saturday
12:00-2:30
starters
farro and white bean soup with coleman farms' kale and pecorino 11
arugula and blood orange salad with dates, marcona almonds and parmesan 12
american prosciutto and burrata with rapini, currants and pinenuts 14
main courses
chanterelles and roasted vegetables over soft polenta with pecorino pesto 18
asian-style pork belly sandwich with jicama, carrots, chili and cilatro 18
chopped chicken salad with romaine, coppa, olives and point reyes blue 17
grilled market fish with rice soubise, green cabbage and whole grain mustard 24
niman ranch hangar steak frites with arugula salad and béarnaise 22
desserts
semolina butter cake with roasted apples and almond ice cream 9
profiteroles with coffee, walnuts and bittersweet chocolate 9
seasonal sorbets with sugar cookies 8
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.