Standard Fare Weekly Dinner Menu
Served wednesday - Saturday
4:30 — 5:00 pm Snacks and Drinks
5:00 — 9:00 pm Dinner
July 30-AUGUST 2
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
plum chutney, and rye crisps
Snack Plate: Olives, Smoked Duck Breast, and Cheese 17.00
picholine olives, Liberty Farms duck, bandage-wrapped cheddar,
plum chutney, and rye crisps
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Fritto Misto: Summer Squash, Broccolini, Red Onions 16.00
fermented pepper aioli and piccolofino basil; buttermilk and semolina
Melon, Dooboo, and Shisito Pepper Salad 16.00
Full Belly Farms melons, Joodooboo tofu, pistachios, togarashi pepper, and frilly mustard greens
$16.00
Escarole Salad with Marinated Squid, Cucumbers, and Toasted Spices
Monterey Bay squid, Japanese cucumbers, lovage, and lime vinaigrette
$16.00
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$28.00
Sautéed Lingcod with Sweet Peppers, Tomato Confit, and Aioli
local lingcod, Jimmy Nardello peppers, summer savory, and romano beans
$28.00
$28.00
Pork Adobo with Eggplant, Green Tomato Salad, and Rice
Becker Lane pork shoulder braised with cane vinegar and soy sauce, fish sauce, and scallions
$28.00
$25.00
Sliced Heirloom Tomatoes with Sautéed Corn, Chiles, and Shell Beans
roasted tomatillos, epazote, and spiced breadcrumbs
$25.00
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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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Buckwheat Chiffon Cake with Roasted Flavor King Pluots 12.00
mascarpone whipped cream
Caramel Pudding with Salted Whipped Cream 12.00
chocolate chip-walnut cookie
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