apéritif hour | dinner menu | dessert menu | wine list | cocktails | about range | gift certificates  
       
  October 28, 2014      
    Appetizers  
   
purée of escarole soup with a poached farm egg and herbed breadcrumbs   10  
   
stayman winesap apple and young kale salad with shaved fennel, san joaquin gold cheese and rye croutons   13  
   
forono beets with pomegranate, wild arugula, fig leaf tahini and pickled ramp vinaigrette   13  
   
local squid with chorizo, dayri dates, mixed chicories and kohlrabi   15  
   
glazed duck wings with asian pears, pickled chilis and smoked buttermilk dressing   14  
   
chicken liver mousse with a a frisée salad   12  
   
caramelized sunchoke stuffed pasta with melted brussel sprouts, cocoa and parmesan   18  
   
Entrees      
       
spiced albacore with miso cured delicata squash, bacon and manila clams   27  
   
olive oil poached local flounder with lemon cucumbers, glazed spring onions, chanterelles and red flame grapes   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, gwen 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