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.