apéritif hour | dinner menu | dessert menu | wine list | cocktails | about range | gift certificates  
  October 19, 2014      
chilled eggplant soup with lemon yogurt, roasted peppers and scallions   10  
stayman winesap apple and young kale salad with shaved fennel, san joaquin gold cheese and rye croutons   13  
sweet treat tomatoes with mediterranean cucumbers, arugula, fig leaf tahini and pickled green tomato vinaigrette   13  
head cheese with radishes, pomegranate seed succotash and whole grain mustard   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  
california rainbow trout with miso cured delicata squash, bacon and manila clams   27  
olive oil poached local black cod with lemon cucumbers, glazed torpedo onions, hedgehog mushrooms and red flame grapes   26  
coffee rubbed pork shoulder with creamy hominy and collard greens   28  
roasted chicken with a 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