| collard greens soup with a poached farm egg, green garlic and breadcrumbs | 11 | ||
| spring lettuces with yellow nectarines, shaved fennel and pickled mustard seed vinaigrette | 12 | ||
| english pea salad with french breakfast radishes, san andreas cheese and buttermilk tarragon dressing | 13 | ||
| roasted asparagus with cumin yogurt, meyer lemon freekeh, harissa and toasted almonds | 13 | ||
| smoked trout rillette with pickled vegetables, rye toasts and cream cheese | 15 | ||
| marinated gulf shrimp with avocado, meiwa kumquats and cilantro | 15 | ||
| fava bean stuffed pasta with fava greens and chive butter | 16 | ||
| Entrees | |||
| california king salmon with roasted squash, kalamata olives, pickled chilies and basil | 27 | ||
| olive oil poached local halibut with chickpea panisse, caramelized fennel, blood oranges and herb oil | 28 | ||
| rabbit loin with spring onions, glazed carrots, peas and mint gremolata | 27 | ||
| oven roasted chicken with marinated cucumbers, beets, avocado and basil | 24 | ||
| strip loin of beef with morel mushrooms, broccoli raab and brooks cherries | 28 | ||
| artichokes barigoule with ricotta dumplings, fava beans and ramps | 21 | ||