MENUS & PRICING ARE SUBJECT TO CHANGE BASED ON SEASONALITY AND AVAILABILITY
Dinner
small plates
BREAD & BUTTER
EPI BAGUETTE, RED HAWK BUTTER 10
TRUFFLE BRIOCHE
HOUSEMADE ROLLS, TRUFFLE BUTTER, SHAVED BLACK TRUFFLES 25
OYSTERS ON THE HALF SHELL*
COCKTAIL SAUCE AND JALAPEÑO-LIME MIGNONETTE – HALF DOZEN 22
WOOD FIRED BONE MARROW
PORCINI CUSTARD, RED ONION, PINK PEPPERCORN, CAPERS, HERBS, CROSTINI 25
DUCK LIVER MOUSSE
PLUMPED CHERRIES, TOKYO TURNIPS, TOASTED PAIN DE MIE 18
STEAK TARTARE*
HERB SALAD, FRIED CAPERS, FARM EGG, GARLIC-PARSLEY POPOVERS 18
ARTISAN CHEESE BOARD
SEASONAL PRESERVES, HONEYCOMB, TOASTED MARCONA ALMONDS, MARINATED OLIVES, CROSTINI 22
soups and salads
WHITE BEAN SOUP
SPANISH CHORIZO CRUMBLE, GREMOLATA 16
ARUGULA AND ANCHOVY
TOASTED PARMESAN, SOURDOUGH BREADCRUMBS, GRIBICHE 16
COAL ROASTED BEETS AND BABY GREENS
CRUMBLED FETA, PISTACHIO DUKKHA, GREEN GARLIC DRESSING 16
KALE AND KUMQUAT SALAD
CHARRED CITONETTE, RICOTTA SALATA, PINE NUT 16
DUCK CONFIT AND WARM SPINACH SALAD
BACON LARDON, PICKLED RED ONION, DUCK CHICHARRON,
BACON-MUSTARD EMULSION 18
entrees
DRY AGED FLANNERY PORTERHOUSE
CRISPY ONIONS, RED WINE JUS 165
TRUFFLE SUPPLEMENT 40
CRISPY FRIED HALF CHICKEN
ROASTED GARLIC, FRIED HERBS, HOUSEMADE HOT SAUCE, LEMON 34
PAN ROASTED KING SALMON*
ROASTED BRUSSELS SPROUTS, POACHED FINGERLING POTATO, MELTED LEEKS, MUSTARD CREAM 46
WOOD OVEN ROASTED PORK CHOP
SEARED TURNIP, BACON, BING CHERRY JUS 44
WILD RICE RISOTTO
MELTED SWEET ONION, PARMESAN, POTATO LEEK CRUMBLE 38
DUNGENESS CRAB STUFFED HALIBUT
POTATO PUREE, BUTTER BRAISED SPRING ONION, MEYER LEMON BEURRE BLANC, CHIVE 54
WOOD FIRED FLANNERY BEEF STRIPLOIN
CREAMED LACINATO KALE, ROASTED RED PEARL ONIONS,
PORCINI BORDELAISE 65
Sides
CRISPY RACLETTE POTATOES
YUKON GOLD, BACON, RACLETTE SAUCE, CAPER SALSA VERDE 14
CREAMED LACINATO KALE AND HEDGEHOG MUSHROOMS
HEDGEHOG MUSHROOMS, PARMESAN 14
ROASTED NANTES CARROTS
CASHEW BUTTER, MICRO CARROT GREENS 12
WOOD OVEN ROASTED BROCCOLI
ROASTED LEMON, SHAVED PARMESAN, PINE NUT 14
*SERVED RAW OR UNDERCOOKED OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.
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