APPETIZERS

  BN Ranch Heritage Turkey, Fava Bean and Brown Rice Risotto Croquettes with Root Cellar Pickle  11.00

Kale and Little Gem Salad with Caramelized Cauliflower, Almonds, Spring Onions and Rosemary-Mustard Vinaigrette  10.00

 Happy Boy Farm Beet Salad with Persian Cress and Aged Gouda
10.50


Green Curry Soup with Snow Peas and Maitake Mushrooms  10.00

Shrimp and Sea Scallop Potstickers with Sesame Soy Dipping Sauce  12.50

Warm Asparagus and Farro Salad with Pistachios and Tender Greens  10.50

Griddled Nut & Seed Crostini with Fava Bean Purée, Herb Salad, Snap Peas and Radishes  11.00


ENTREES

Grilled Ocean Trout with Spring Herb & Sunflower Seed Pesto, Asparagus, Sprouted Lentil Salad and Arugula   22.00

Braised Beef Short Ribs and Gravy with Spring Potatoes, Carrots, Local Asparagus and Fava Leaf Pesto   24.00

Gribiche−Glazed California Halibut with Escarole and Warm Fingerling Potato−Fava Bean Salad   25.00

Grilled Spiced Lamb Shoulder Chop with Sumac Roasty Carrots and Toasty Buckwheat & Brassicas     22.00

Pan Fried Rye Spätzle with Mushroom & Leek Ragoût, Spring Peas, Spinach, Nettles and Créme Fraîche   20.00

Spiced Mary’s Chicken with Honeyed Peas & Carrots, Ginger Jus and Almond−Olive Relish   21.00

Griddled Garbanzo & Quinoa Cake with Artichoke Heart Salsa, Walnut−Cumin Sauce, Good Faith Farm Olives, Broccoli Shoots, Asparagus and Carrots   20.00


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" shirts $18

Chefs: Brad Levy & Gabriel Sanders


Menu Subject to Change. Please call to confirm.

Thursday, April 10, 2014