Friday, March 24, 2017
|Green Lentil & coconut milk soup with Extra Virgin olive oil, toasted cumin and cilantro||9.95|
|Local mixed greens with honey-mustard vinaigrette, almonds and Laura Chenel goat cheese||10.95|
|Spring vegetable & greens chopped salad with pumpkin seeds, bacon, buttermilk dressing, smoked blue cheese and egg||13.95|
|Marinated beet, celery and purple cauliflower salad with lemon vinaigrette and herb mayonnaise||12.95|
|Shaved fennel and watermelon radish salad with dill crème fraîche, shiso and smoked salmon||13.95|
|Cavatelli pasta with slow-cooked Lamb ragù, fried herbs, white truffle oil and Piave d’Oro||14.95|
|House-made saffron Fettuccini with Paul’s Farm asparagus, smoked trout, sun dried tomatoes, lemon, cream & Parmesan||20.95|
|Bouillabaisse: Petrale Sole, Rock Cod, Manila clams, shrimp, black mussels simmered in fish broth with saffron, tomato, Fingerling potatoes, mire poix and aïoli||27.95|
|Pork Shoulder braised in white miso & Mirin with bok choy, sesame seeds and steamed jasmine rice||26.95|
|Grilled Tolenas Ranch Quail with sautéed mushrooms, Farro, dried cherries, micro greens and Saba sauce||25.95|
|Grilled Top Sirloin au poivre with roasted red cabbage, mashed potatoes, chimichurri and Zinfandel sauce||28.95|
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.