Standard Fare Weekly Dinner Menu
Served wednesday - Saturday
4:30 — 5:00 pm Snacks and Drinks
5:00 — 9:00 pm Dinner
For Reservations Click Here
December 10-13
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, Cured Pink Trout, and Cheese 17.00
picholine olives, McFarland Springs trout, bandage-wrapped cheddar, spiced sauerkraut, and rye crisps
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Butter Lettuces, Fines Herbes, and Fresh Goat Cheese 16.00
Humboldt Fog goat cheese, fennel, and red wine-shallot vinaigrette
Radicchio and Puntarelle Salad with Persimmons and Pears 17.00
toasted walnuts and persimmon vinaigrette
Buttery Chanterelle Toasts with Purple Daikon and Tatsoi Salad 17.00
pickled mustard seeds, dijon vinaigrette, and Morell’s sesame bread
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Fish and Shellfish Stew with Fennel, Leeks, and Saffron Aioli 31.00
local lingcod, manilla clams, potatoes, and Acme pizza bianca toast
Duck Confit with White Beans and Red Kuri Squash 31.00
Liberty Farms duck, sage, sorana beans, and curly kale
Sweet Potato Pudding Soufflé with Rapini and Farro 28.00
San Joaquin Gold cheese, fermented cabbage, and garlic
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Preserved Lemon-Roasted Carrots 8.50
Acme Seeded Baguette and Butter 4.50
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Fresh Ginger Cake with Poached Pears 12.50
whipped cream
Vanilla Panna Cotta with Roasted Cranberries 12.50
citrus-almond shortbread
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