apéritif hour | dinner menu | dessert menu | wine list | cocktails | about range | gift certificates  
  August 28, 2014      
red cabbage soup with chanterelles, horseradish cream and chives   10  
early girl tomatoes with caroselli, wild arugula, fig leaf tahini and pickled green tomato vinaigrette   13  
pink pearl apple and young kale salad with shaved fennel, san joaquin gold cheese and rye croutons   13  
chicken liver mousse with a frisée salad   12  
pan seared quail with figs, sprouted lentils, lime crème fraîche and black olive vinaigrette   16  
half moon bay sand dab with summer beans, basil, cherry tomatoes and elephant garlic purée   15  
egg noodle pasta with manila clams, nori, roasted peppers and lemongrass   17  
local king salmon with shelling beans, smoky tomato, padron peppers and charred corn relish   27  
olive oil poached california black cod with seaweed salad, seven spice and mushroom broth   28  
coffee rubbed pork shoulder with creamy hominy and collard greens   28  
roasted chicken with a momotaro tomato, marinated eggplant and grilled foccacia bread salad   25  
pan seared strip loin steak with crispy brown rice, blue lake beans, maitake mushrooms and black bean sauce   29  
caramelized squash with creamy corn, roasted peppers and mint salsa verde   23