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  April 18, 2014      
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  
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