Standard Fare Weekly Dinner Menu
Served wednesday - Saturday
Thank you everyone!
It has been a wonderful RUn. ANd now it is time to say goodbye.
With Much love and good wishes to all!
WE are closed
xxx
December 17-19
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, San Joaquin Gold cheese, spiced sauerkraut, and rye crisps
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Butter Lettuces, Marinated Beets, and Fresh Goat Cheese 16.00
Humboldt Fog goat cheese, fines herbes, and red wine-shallot vinaigrette
Halibut Crudo with Ume Plum, Shisho, and Julienned Daikon Salad 17.00
local halibut, lemon, chrysanthemum greens, and ginger vinaigrette
Mixed Radicchio Salad with Anchovies, Lemon, and Cheese 17.00
parsley, red wine-garlic vinaigrette, and Morell’s sesame bread croutons
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Baked Pink Trout with Satsuma Beurre Blanc and Celery Root Pureé 31.00
McFarland Springs trout and buttery spinach
Bavette Steak with Horseradish Salsa Verde and Roasted Potatoes 33.00
Stemple Creek grassfed beef, black mustard seeds, and garlicky collard greens
Black Trumpet and Chanterelle Mushrooms with Buttered Grits 28.00
sorana white beans, sautéed escarole greens and puntarelle, sage, and roasted turnips
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Preserved Lemon-Roasted Carrots 8.50
Acme Seeded Baguette and Butter 4.50
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Chocolate Kiss Cake with Meringue 12.50
coffee crème anglaise
Caramel Pudding with Salted Whipped Cream 12.50
coconut-sesame shortbread
chocolate-salted caramel sandwich cookie, coconut macaroon, candied citrus peel, candied hazelnuts
Cookie and Candy Plate
For one 7.50, For two 14.50
chocolate-salted caramel sandwich cookie, coconut macaroon, candied citrus peel, candied hazelnuts