DINNER MENU

SHISHITO PEPPER – 10
boursin cheese, sumac

CEVICHE – 15
shrimp, octopus, king salmon, avocado, peach, aji Amarillo sauce, taro root

TRUFFLE FRIES – 10
truffle oil, midnight moon cheese, garlic, herbs, avocado

FRESH OYSTERS – 3/ea

(sold by dozen – 33 or ½ dozen – 18)
mignonette,  sorbet du jour 

PAN SEARED SCALLOP – 9
beet, radish, ponzu, avocado

DUCK LIVER MOUSSE TOAST – 10
pickled Asian pear, pea shoots

AHI TUNA TARTARE – 11
m shallot, taro root, salsa verde, avocado mousse

GRILLED OCTOPUS – 16
monterey squid, green olives, avocado, cilantro, potato skin, cauliflower

 PORK CALABRIAN SAUSAGE – 10
monterey squid, green olives, avocado

  SOUP, SALADS 

SMOKED PEACH SALAD – 14
kale, cacao nib, macadamia, house-made ricotta

BEET SALAD – 14
goat cheese, citrus, fennel, pistachio

SEASONAL SOUP – 9

FLATBREAD DU JOUR – 14

CHEESE BOARD – 18
chef’s selection of domestic & imported cheese, seasonal mostarda, honeycomb, grilled toasts

STEAMED MUSSELS – 19
Rouille, crème fraiche, fines herbes, grilled bread

GRILLED HARVEST (GF, V, EF) – 19 asparagus, portabella mushroom, zucchini, eggplants, bell pepper, patty pan squash, bell pepper humus

LOBSTER TAIL & BURRATA – 27
beurre monte, pesto, pistachio, toast 

SEACUTERIE BOARD – 38

Tuna pastrami, salmon napoleon, salmon rillette, octopus dip, smoked whitefish, salmon roe, house condiments, sourdough

CAVIAR TASTING – MP
California royal white sturgeon caviar 1/2oz or 1oz, crème fraiche, chive, mini blinis

DESSERT 

NAPOLEON – 12
black sesame lace cookie, honey ricotta, seasonal berries, lemon

MOUSSE CREME – 14
cream cheese, pistachio financier, strawberry tomato jam, compressed fennel, honeycomb sorbet, lemon curd

BROKEN PAVLOVA – 12
Italian meringue, praline whipped cream, poached peaches, passion fruit, 
strawberry coulis, gold powder

ECLAIR DIPLOMAT – 12
Diplomat crème, matcha-pistachio gelato, cassis sorbet

GELATOS & SORBETS – 2/scoop

daily flavors

BUTTER BEAN CASSOULET (GF,V) – 17 wild mushrooms, squash, wax beans, jimmy Nardello pepper, baby carrots

GNOCCHI – 23
carrot-ginger wild mushrooms, porcini broth, house-made ricotta, poached egg

ROASTED CHICKEN (half) – 25
Jimmy Nardello pepper, organic carrots, wax beans, sherry jus, marble potato

WHOLE ROASTED BRANZINO – 38 
carrot-ginger puree, wild rice, asparagus

PAN SEARED KING SALMON – 32
carrot-ginger puree, wild rice, asparagus 

SONOMA LIBERTY DUCK – 37
duck liver mousse, boursin cheese, fava, broccoli

ROASTED RACK OF LAMB – 43
polenta, eucalyptus sauce, kale, fava porridge

8oz NIMAN RANCH BURGER – 14
lettuce, house condiments, tomato, onion, aioli

 8oz CHICKEN BURGER (Ground) – 13
lettuce, house condiments, tomato, onion, aioli

add
add fiscalini cheddar +1, add bacon +2
add truffle fries +4, add regular fries +3
add green salad +3, add avocado +2 
add fried egg +2 

10oz HOMESTEAD PORK CHOP – 26
seasonal fruit mostarda, tater tots, leek fondue, frilly red mustard

RIBEYE STEAK (Niman Ranch)
miso-demi sauce, shishito almond paste, maitake mushrooms, brussels sprouts

Ask about Daily Specials