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  September 20, 2014      
romanesco and gypsy pepper soup with herbed croutons, aged goat cheese and chili oil   10  
early girl tomatoes with caroselli, 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 a frisée salad   12  
pan seared quail with black mission figs, sprouted lentils, lime crème fraîche and black olive vinaigrette   16  
local squid with summer beans, basil, cherry tomatoes and elephant garlic purée   15  
caramelized sunchoke stuffed pasta with melted brussel sprouts, cocoa and parmesan   18  
california king salmon with cranberry beans, smoky tomato, padron peppers and charred corn relish   27  
olive oil poached local black rockfish with mediterranean cucumbers, glazed cipollini onions, chanterelles and red flame grapes   26  
coffee rubbed pork shoulder with creamy hominy and collard greens   28  
roasted chicken with an heirloom tomato, marinated eggplant and grilled foccacia bread salad   25  
pan seared bavette 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