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  October 22, 2014      
purée of escarole soup with a poached farm egg and herbed breadcrumbs   10  
stayman winesap apple and young kale salad with shaved fennel, san joaquin gold cheese and rye croutons   13  
forono beets with pomegranate, wild arugula, fig leaf tahini and pickled ramp vinaigrette   13  
local squid with swiss chard purée, heirloom tomatoes and corn   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  
spiced albacore with miso cured delicata squash, bacon and manila clams   27  
olive oil poached local black cod with lemon cucumbers, glazed spring onions, chanterelles and red flame grapes   28  
roasted chicken with mixed brassicas, sweet potato, cashews, scallions and thai vinaigrette   25  
coffee rubbed pork shoulder with creamy hominy and collard greens   26  
duck breast with maple braised quince, tendersweet cabbage, charred jujubes and pecans   28  
caramelized squash with creamy corn, roasted peppers and mint salsa verde   23