APPETIZERS

 Grilled Sourdough Flatbread with Peas, Smoky Pork and Pickled Onions  11.50

Kale “Tabbouleh” with Pickled Chiles and Yogurt Vinaigrette  10.50

    Arugula Salad with Green & Red Strawberries, Almonds, Honey–Sage Vinaigrette and Meyer Lemon Ricotta Toast  11.00


Shrimp and Sea Scallop Potstickers
with Sesame Soy Dipping Sauce  12.00

Smoked Beets with Goat Cheese, Pistachios and Cumin  10.50

Grilled Scallops with Blue Lake Beans and Melon–Coriander Salsa  12.00

Yellow Corn Soup with Cilantro–Lime Oil and Chipotle Crème Fraîche  10.00


ENTREES

Seared Avocado and Cherry Tomatoes with Grilled Corn, Quinoa–Lentil Fritters and Basil Pesto   20.00

Grilled Pork Shoulder Chop with Crispy Masa Nuggets, Summer Squash and Pepita Guacamole   22.00

Braised Sonoma Lamb with Cherry Relish, Seared Little Gems and Spiced Honey Buttermilk   24.00

Pan Cooked California Yellowtail Jack with Gingered Carrots, Roasted Stone Fruit, Aleppo Pepper and Fire Kissed Spinach   23.00

Local Porcini Mushrooms with Seared Butterball Potatoes, Morels, Broccoli Shoots and a Fried Egg to Boot  23.00

Grilled Local King Salmon with Sweet Corn, Cranberry Beans, Snap Peas, Herbs and Pea Tendrils   27.00 (+2.00 for prix fixe)

Spice Rubbed Rocky Chicken with Crispy Polenta Salad, Slow Cooked Spring Onions and Escarole   21.00

We may have extra bits available. Please inquire with your server.

We Care About Your Bodies and Our World, So All of Our Seafood is Sustainable And All of Our Meat is Hormone and Antibiotic Free.

Prix Fix Menu Sun.- Thurs.;
Any Appetizer, Entrée and Dessert $38 Per Person
Please Tell Your Server When Ordering


Hand-Etched Artisan Firefly Jars $24
"yummy" tshirts $18

Chef de Cuisine: Gabriel Sanders


Menu Subject to Change. Please call to confirm.

Thursday, June 6, 2013