Standard Fare Weekly Dinner Menu
Served wednesday - Saturday
4:30 — 5:00 pm Snacks and Drinks
5:00 — 9:00 pm Dinner
november 12-14
**We will be closed Saturday, November 15, for a private event. We hope to see you another evening!**
Herb Toasted Nuts 6.50
with a sprinkle of dukkah
House Pickles 6.50
a selection of seasonal fermented vegetables
Devilish Eggs 4.50
jammy egg with fermented pickle tartar sauce
Snack Plate: Olives, Anchovies, and Cheese 17.00
picholine olives, Spanish anchovies, bandage-wrapped cheddar, cauliflower-poblano relish, and rye crisps
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Fritto Misto: Sweet Potato, Cauliflower, Red Onion 17.00
fermented zucchini aioli; buttermilk and semolina
Creamy Chanterelle Toast with Sherry 17.00
rossade milano onions, Morell’s sesame bread, and ruby streak mustard greens
Radicchio Salad with Celery Root Rémoulade and Pickled Mustard Seeds 17.00
crème fraîche, fennel, chervil, and dijon vinaigrette
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Rockfish and Squid Stew with Bok Choy Kimchi, Leeks, and Turnips 31.00
local rockfish, Monterey Bay squid, sesame, soy, crispy ginger, and rice
Duck Breast with Persimmon Relish and Red Wine Sauce 31.00
Liberty Farms duck, German butter ball potatoes, black mustard seeds, and broccoli rabe
Butternut Squash and Parsnip Gratin with Lentils and Sage 28.00
layers of winter squash, parsnips, caramelized onions, and cream; pink chard and beluga lentils
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Little Gems in Red Wine-Shallot Vinaigrette 10.00
Preserved Lemon-Roasted Carrots 8.50
Acme Seeded Baguette and Butter 4.50
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Chocolate Chai Chiffon Cake 12.50
spiced poached pears and crème fraîche whipped cream
Vanilla Panna Cotta with Roasted Cranberries 12.50
almond-candied grapefruit peel shortbread
chocolate-salted caramel sandwich cookie, coconut macaroon, candied citrus peel, candied walnuts
Cookie and Candy Plate
For one 7.50, For two 14.50
chocolate-salted caramel sandwich cookie, coconut macaroon, candied citrus peel, candied walnuts