Standard Fare Weekly Dinner Menu
Served wednesday - Saturday
4:30 — 5:00 pm Snacks and Drinks
5:00 — 9:00 pm Dinner
September 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
eggplant relish, and rye crisps
Snack Plate: Olives, Smoked Duck Breast, and Cheese 17.00
picholine olives, Liberty Farms duck, bandage-wrapped cheddar,
eggplant relish, and rye crisps
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Fritto Misto: Okra, Scallions, Summer Squash 17.00
fermented tofu aioli and chile crisp oil; buttermilk and semolina
Halibut Crudo with Melons, Cucumbers, Tomatillos, and Lime 17.00
local halibut, fresno chile purée, and cilantro oil
Chanterelle Mushroom, Sweet Pepper, and Corn Salad 17.00
garlic, summer savory, and red wine-sherry-roasted shallot vinaigrette
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Pink Trout in Parchment with Leeks and Fermented Tomato-Scallion Salsa 31.00
McFarland Springs trout, broccolini and roasted eggplant salad, and fresh turmeric
Quince and Saffron-Braised Lamb Shoulder with Haricot Verts 31.00
pasture-raised lamb, green beans, rice pilaf with cardamom and anaheim peppers, and fresh coriander
Shell Bean and Summer Squash Ragout with Confit Early Girl Tomato 28.00
sautéed escarole and basil-walnut pesto
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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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Semolina Olive Oil Cake with Flavor King Pluots 12.50
kirsch-vanilla crème anglaise
Lemon Verbena Panna Cotta with Black Mission Figs 12.50
coconut sesame 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