First Courses

 Parsnip and Saffron Soup   | 9

  Shaved Salad, Mixed Seasonal Vegetables, Creamy Lemon Dressing, Hard Cooked Egg | 9

Wood Grilled White Prawns, Roasted Fingerlings, Romesco | 12

Crispy Veal Sweetbreads, Sun Chokes, Black Trumpets, Smoked Bacon |  13

Endive Salad, Bosc Pears, Blue Cheese, Walnuts, Medjool Date Vinaigrette|  10

Salt Cod Brandade with Toast and Assorted Pickled Vegetables  |  12

Main Courses

Mushroom and Roasted Winter squash Risotto, Fried Sage, Reggiano   | 22

Seared Yellow Fin Tuna, French Lentils, Braised Endive, Pistachios, Orange Vinaigrette| 28 

Seared Sea Scallops, Oyster Mushrooms, Celery Root Puree, Fried Brussels Sprouts, Crispy Pancetta | 28

Wood Grilled Painted Hills Ranch Ribeye, Shoe String Fries, Chard, Roasted Shallot Butter | 34

Wood Grilled Hanger Steak, Creamed Spinach, Salt Roasted Yukons, Bordelaise  |  26

Truffle Roasted Game Hen, Fingerlings, Truffle Butter, Italian Kale, Tarragon Jus    | 28

Cheese

Rogue Creamery Crater Lake Blue, Membrillo, Thyme Honey | 10

Boucheron Chevre, Chiogga Beets, Balsamic Syrup  |  9

Cowgirl Creamery Mt Tam, Candied Fennel, Marcona Almonds | 9

Desserts

Warm Bittersweet Chocolate Truffle Cake, Coffee Ice Cream | 9

Warm Beignets, Crème Anglaise, Heirloom Berry Jam  |  9 

Meyer Lemon Sorbet, Coconut Sherbet, Coconut Tuile| 9

Almond-Seville Orange Galette, Brown Butter Ice Cream, Orange Caramel    |  9

Pain Perdu, Caramelized Apples, Crème fraiche Ice Cream  |  9