apéritif hour | dinner menu | dessert menu | wine list | cocktails | about range | gift certificates  
       
  November 18, 2014      
    Appetizers  
   
housemade bread and cultured butter   2  
   
celery root and apple soup with coconut milk, vadouvan and cilantro peanut pesto   10  
   
fuyu persimmon and lacinato kale salad with pickled fennel, estero gold cheese and rye croutons   13  
   
forono beets with pomegranate, wild arugula, douglas fir tahini and pickled ramp vinaigrette   13  
   
mendocino uni with mixed chicories, kohlrabi, swiss chard purée and dayri dates   17  
   
glazed duck wings with asian pears, pickled chilis and smoked buttermilk dressing   14  
   
roasted young carrots with oatmeal porridge, wild nettles and oolong tea broth   14  
   
rye egg noodle pasta with beet ragu, aged goat cheese and hazelnut olive crumbs   18  
   
Entrees      
       
spiced big eye tuna with miso cured delicata squash, bacon and manila clams   28  
   
olive oil poached local black cod with baby turnips, glazed spring onions, chanterelles and sunchokes   28  
   
roasted chicken with mixed brassicas, sweet potato, cashews, scallions and thai vinaigrette   25  
   
pan seared bavette steak with crispy new potatoes, spiced butter beans, reed avocado and tomatillo romesco   29  
   
duck breast with maple braised quince, tendersweet cabbage, charred jujubes and pecans   28  
   
winter squash with smoked king trumpet mushrooms, braised wild spinach and malted streusel   23