apéritif hour | dinner menu | dessert menu | wine list | cocktails | about range | gift certificates  
       
  October 19, 2014      
    Appetizers  
   
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  
   
Entrees      
       
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