Printable Dinner Menu

STARTERS

OLIVE OIL TASTING a selection of extra virgin olive oils from Northern California –
Stella Cadente, McEvoy, DaVero – served with house made sourdough . . . 6.

SELECT PACIFIC RIM OYSTERS six on the half shell, Bloody Mary dipping sauce . . . 14.

PAN SEARED SEA SCALLOPS endive, shaved fennel, roasted golden beets and candied citrus zest salad, Stella Cadente Meyer lemon oil, hibiscus reduction . . . 16.

DUNGENESS CRAB GNOCCHI GRATIN Cypress Grove Lamb Chopper cheese, house cured ham, sugar snap peas* . . . 15.

“BACON N’EGGS” SALAD butter lettuce, applewood smoked bacon vinaigrette, quail egg, baby baked red potato with crème fraîche and Arpeggio’s alderwood smoked salmon caviar . . . 12.

GRILLED FLATBREAD ground Niman Ranch lamb, garam masala, caramelized onions, toasted pine nuts, cilantro, turmeric oil, mango chutney* . . . 14.

LIBERTY FARM DUCK TAMALES banana leaf wrapped, adobo sauce, crema
. . . 15.

EVENING SOUP . . . price as quoted

SEASONAL FIELD LETTUCES sherry-hazelnut oil vinaigrette . . . 8.
with Cowgirl Creamery Red Hawk cheese on hazelnut croute, add 3.

MAIN COURSES

SUN-DRIED TOMATO PESTO RISOTTO Massa Organics brown rice, grilled asparagus and radicchio, morel mushrooms, house made mozzarella, pine nuts, parsley oil . . . 25.

CORIANDER ENCRUSTED AHI TUNA seared rare, cashew hummus, Moroccan dry cured olive tapenade, frisée, drizzle of house made radish yogurt . . . 32.

SAUTÉED PETRALE SOLE cilantro beurre blanc, gingered carrot purée, jasmine coconut rice, toasted almonds . . . 28.

ROASTED ROSIE ORGANIC CHICKEN tomato chipotle sauce, Fiscalini cheddar mashed potatoes . . . 27.

PAN SEARED LIBERTY FARM DUCK BREAST blood orange port sauce, duck confit-fromage blanc bread pudding. . . 31.

GRILLED NIMAN RANCH T-BONE LAMB CHOPS garlic demi-glace, house cured ham and braised lamb cassoulet . . . 36.

GRILLED NIMAN RANCH STEAK cabernet reduction, arugula, roasted shallot and walnut salad, Point Reyes Farmstead blue cheese popover
Your choice: hanger steak . . . 30.
filet mignon . . . 37.

Executive Chef Alan Kantor • Sous Chef Michael Gordon

*Vegetarian version available

For parties of five or more an 18% gratuity is added • All major credit cards accepted