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  April 18, 2014      
    Appetizers  
   
braised lamb posole with lime yogurt and cilantro   11  
   
spring vegetable salad with lolla rosa lettuces, fresh goat cheese and champagne vinaigrette   13  
   
roasted beets with curly kale, cara cara oranges and black olive tapenade   12  
   
chicken liver mousse with a wild arugula and watermelon radish salad   11  
   
steamed manila clams with vermouth, celery cream, spinach and old bay toast   14  
   
glazed pork ribs with roasted cauliflower, pickled shallots and mustard seed vinaigrette   15  
   
black pepper pasta with mixed chicories, pickled chilies, parmesan and a farm egg yolk   16  
   
Entrees      
       
california rainbow trout with cilantro rice noodles, pickled vegetables, aioli and chili lime vinaigrette   26  
   
olive oil poached alaskan halibut with black rice, maitake mushrooms, baby turnips and smoked tea broth   28  
   
harissa rubbed goat with medjool dates, spiced carrots, chickpeas and meyer lemon relish   27  
   
roasted chicken with braised artichokes, green garlic, pea tendrils and toasted levain   25  
   
red wine braised short rib with lacinato kale, pecorino pepato and rye breadcrumbs   27  
   
baked semolina gnocchi with roasted asparagus, hedgehog mushrooms and parmesan broth   23