Standard Fare Weekly Dinner Menu
Served wednesday - Saturday
4:30 — 5:00 pm Snacks and Drinks
5:00 — 9:00 pm Dinner
September 3-6
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
pickled okra, and rye crisps
Snack Plate: Olives, Anchovies, and Cheese 17.00
picholine olives, Spanish anchovies, bandage-wrapped cheddar,
pickled okra, and rye crisps
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Fritto Misto: Sweet Potato, Cauliflower, Red Onion 17.00
turmeric-ginger aioli with sizzled curry spices and kashmiri pepper; buttermilk and semolina
Green Bean, Shell Bean, and Cherry Tomato Salad 17.00
parsley, summer savory, pickled shallots, and red wine-garlic vinaigrette
Escarole Salad with Hazelnuts, Figs, and Cheese 17.00
summer squash, San Joaquin Gold cheese, and sherry vinaigrette
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Baked Petrale Sole with Poblano Butter and Tomatillos 31.00
local petrale sole, sauteed corn, scallions, and lime
Duck Breast with Peach and Summer Squash Relish and Roasted Potatoes 31.00
Liberty Farms duck, buttery spinach, and binjte potatoes
Eggplant Caponata with Baked Ricotta Gnocchi and Sweet Peppers 28.00
eggplant, tomato, green olive, and caper ragout; bellwether ricotta
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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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Cornmeal Shortcake with Blackberries and Nectarines 12.50
whipped cream
Caramel Pudding with Salted Whipped Cream 12.50
hazelnut sablé
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