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



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



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