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APPETIZERS |
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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 |
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 |
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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. |
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