Standard Fare Weekly Dinner Menu
Served wednesday - Saturday
4:30 — 5:00 pm Snacks and Drinks
5:00 — 9:00 pm Dinner
october 29-november 1
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, spiced sauerkraut, and rye crisps
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Fritto Misto: Broccolini, Sweet Potato, Red Onion 17.00
buttermilk-herb aioli; buttermilk and semolina
Braised Leeks and Chanterelle Mushroom Salad 17.00
chrysanthemum greens, chopped egg, and dijon vinaigrette
Marinated Squid with Olives, Saffron, and Eggplant Caponata 17.00
Monterey Bay squid, eggplant, tomato, green olive, and caper relish, and ruby streaks
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Crispy Skin Lingcod with Bagna Cauda and Red Kuri Squash Purée 31.00
local line-caught lingcod, warm anchovy-lemon butter sauce, roasted fennel, and beet greens
Cassoulet: Pork, Garlic Sausage, Duck Confit, and White Bean Ragout 31.00
Becker Lane pork braised with tomatoes and white wine, sage, garlicky rapini, and crispy breadcrumbs
Spaetzle with Tokyo Turnips, Brown Butter, and Radicchio Salad 28.00
beluga lentils, mirepoix, and red wine vinaigrette
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Butter Lettuces in Red Wine-Shallot Vinaigrette 10.00
Preserved Lemon-Roasted Carrots 8.50
Acme Seeded Baguette and Butter 4.50
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Fallen Chocolate Cake with Passionfruit Coulis 12.50
whipped cream
Vanilla Panna Cotta with Poached Asian Pears 12.50
buckwheat walnut cookie
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