apéritif hour | dinner menu | dessert menu | wine list | cocktails | about range | gift certificates  
       
  August 30, 2014      
    Appetizers  
   
red cabbage soup with chanterelles, horseradish cream and chives   10  
   
early girl tomatoes with caroselli, wild arugula, fig leaf tahini and pickled green tomato vinaigrette   13  
   
pink pearl apple and young kale salad with shaved fennel, san joaquin gold cheese and rye croutons   13  
   
chicken liver mousse with a frisée salad   12  
   
pan seared quail with figs, sprouted lentils, lime crème fraîche and black olive vinaigrette   16  
   
local squid with summer beans, basil, cherry tomatoes and elephant garlic purée   15  
   
egg noodle pasta with manila clams, nori, roasted peppers and lemongrass   17  
   
Entrees      
       
local king salmon with shelling beans, smoky tomato, padron peppers and charred corn relish   27  
   
olive oil poached california black cod with seaweed salad, seven spice and mushroom broth   28  
   
coffee rubbed pork shoulder with creamy hominy and collard greens   28  
   
roasted chicken with a momotaro 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