Thursday, February 23, 2017
|Roasted Butternut squash soup with fried sage and extra virgin olive oil||9.95|
|Local mixed greens with maple-walnut vinaigrette, pickled onions and Point Reyes blue cheese||10.95|
|Mixed Chicory salad with Feta dressing, croutons and crispy pork belly lardons||12.95|
|Marinated beets and celery with sauce Gribiche, chickweed, dill and fried capers||12.95|
|Seared scallops with buckwheat soba noodles, Blood orange, Cara Cara orange, soy sauce, lime vinaigrette, cilantro, jalapeño and bubu arare||14.95|
|Warm Pork Ciccioli bruschetta with arugula salad, Saba and a fried Piggy Hill Farm egg||14.95|
|Tripoline pasta with artichokes, Rock shrimp, greens, pine nuts, sun-dried tomatoes, Meyer lemon and Parmesan||20.95|
|Sautéed California Swordfish with tahini broccolini, saffron Basmati rice, harissa and black garlic butter sauce||27.95|
|Grilled half of a chicken “al mattone” with local mushrooms, duck fat fingerling potatoes and salsa verde||25.95|
|Grilled house-made Sausages with smoked Gouda grits, Lacinato kale and cranberry chutney||24.95|
|Grilled Niman Ranch Rib Eye steak au poivre with Collard greens, stewed Borlotti beans and Zinfandel sauce||32.95|
All of our produce, meat, poultry, and fish come from farms, ranches, and fisheries guided by principles of sustainability.
20% gratuity may be added to parties of six or more. We reserve the right to refuse service to anyone at any time.