First Courses,
Assorted Artisanal Salmi and House made Pickle Board | 16
Cauliflower Soup with Black Truffle Oil | 9
Roasted Romanesco, Pears, Watercress, Olives, Shaved Reggiano, Sherry Vinaigrette | 12
Warm Kale Salad, Fresh Horseradish, Reggiano, Creamy Lemon Dressing | 10
Charcoal Grilled Prawns, Roasted Fingerling Potato, Romesco, Micro Herb Salad | 13
Endive, Roasted Butternut Squash, Green Lentils, Curried Yogurt Dressing | 12
Crispy Veal Sweetbreads, Apricot Jam, Black Garlic Demi | 14
Main Courses
Parisienne Gnocchi, Winter Squash. Mushrooms, Reggiano. Sumac Creme Fraiche | 26
Charcoal Grilled Hanger Steak, Grilled Broccolini, Roasted Carrots, Romesco | 30
Pan Roasted Sole, Duck Fat Potatoes, Brussels, Caper Nage | 32
Charcoal Grilled Cedar River Ribeye, Mushrooms, Green Beans, Shallot Butter, Demi | 38
Add Fries | 3
Seared Sea Scallops, Cauliflower Puree, Pancetta Crisp, Fuji Apple | 30
Truffle Roasted Game Hen, Roasted Fingerling, Italian Kale, Truffle Butter, Hen Jus | 30
Cheese
Rogue Creamery Crater Lake Blue, Mostarda, Walnuts, Honey | 10
Cowgirl Creamery Mt Tam, Candied Fennel, Macona Almonds | 10
12 Month Aged Manchego, Spiced Carrot, Candied Pistachio | 12
Desserts
Warm Bittersweet Chocolate Truffle Cake, Coffee Ice Cream | 10
Warm Beignets, Creme Anglaise, Heirloom Berry Jam | 10
Carrot Financier with Pistachio Butter and Cranberry | 10
Gin Sorbet and Lime Sorbet with Vanilla Tuile | 10
Tarragon Creme Brulle, Pomegranate Sugar | 10