Standard Fare Weekly Dinner Menu
Served wednesday - Saturday
4:30 — 5:00 pm Snacks and Drinks
5:00 — 9:00 pm Dinner
July 16-19
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, herb jam, and rye crisps
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Fritto Misto: Oysters, Broccolini, Red Onions 16.00
black pepper-cayenne aioli; buttermilk and semolina
Heirloom Tomato and Cucumber Salad with Shiso and Shishito Peppers 16.00
serpent cucumbers, sesame oil, rice wine vinegar, and soy
Summer Squash Carpaccio with Avocado and Chrysanthemum Greens 16.00
marjoram, basil, lemon, and buttermilk-herb dressing
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Lingcod Fish Stew with Corn, Anaheim Chiles, and Cilantro Aioli 28.00
dried chile broth, tomatillo, roasted scallions, and fingerling potatoes
Duck Breast and Duck Liver Toast with Plum Chutney 28.00
Liberty Farms duck, romano beans, buttery spinach, and Morell’s sesame bread
Eggplant Tian with Fresh Shell Beans and Cherry Tomato Confit 25.00
layers of sautéed onions and Japanese and Listada eggplant, summer savory, and arugula salad
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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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Lemon Verbena Chiffon Cake with Roasted Santa Rosa Plums 12.00
crème fraîche whipped cream
Vanilla Panna Cotta with Blackberry Coulis 12.00
brown butter-vanilla sable
chocolate-salted caramel sandwich cookie, coconut macaroon, candied citrus peel, candied walnuts
Cookie and Candy Plate
For one 7.50, For two 13.50
chocolate-salted caramel sandwich cookie, coconut macaroon, candied citrus peel, candied walnuts