First Courses

Asparagus Soup with Crème Fraiche   |  9

Two Sons Farm Baby Greens with Warm - Aged Goat Cheese Toasts, Beets and Sherry Vinaigrette |  9

Arugula Salad with Shaved Fennel, Pine nuts, Feta and Creamy Lemon Dressing  |  9

Wood Grilled White Prawns with Roasted Fingerlings and Romesco  |  12

Wood Grilled Bruschetta with White Bean Puree, Sardines, Pickled Shallot and Caper Berries  |  10

Dungeness Crab Cakes with Shaved Radish, Daikon and Grain Mustard Remoulade    |  14

Marinated White Asparagus, Prosciutto, Meyer Lemon and Arugula   |  10

Main Courses

Goat Cheese and Spinach Agnolotti with Wild Mushrooms, Sweet Onions and Mushroom Broth  |  22

Seared Sea Scallops with Potato and Celeriac Puree, English Peas and White Truffle Oil      |  28 

 Seared Alaskan Halibut with Artichokes, Herb Gnocchi, Cipollini Onions,                                                 

Pancetta and Olive tapenade    |  30

Wood Grilled Painted Hills Ranch Ribeye or Tenderloin with Pommes Frites

 Spinach and Shallot Butter   | 29 |  32

Black Truffle Roasted Game Hen with Fingerlings, Lacinato Kale and Tarragon Jus   |  26

Grilled Pork Chop with Brandied Cherry Relish, Spring Onions, Mustard Greens and Walnut Puree  |  27

Cheese

“Rogue Creamery Crater Lake Blue” with Poached Fruit and Thyme Honey  |  10

“Bucheron” with Chiogga Beets and Balsamic Syrup  |  9

“Epoisses” with Candied Fennel and Marcona Almonds  |  9

Desserts

Warm Bittersweet Chocolate Truffle Cake with Coffee Ice Cream  |  9

Warm Beignets with Crème Anglaise and Heirloom Berry Jam  |  8 

Passion fruit-Pineapple Sorbet and Yogurt Ice Cream with Macaroons   |  8

Bittersweet Chocolate and Caramel Tart with Caramel Pecan Ice Cream     |  9

Banana Crème Brulee with Coconut Tuile |  9