Starters

CRUDITÉS
with new onion cremé 9

HERITAGE PORK PÂTÉ
on brioche with seville orange mostarda 9

SMOKED TROUT
with farmer’s cheese on rye 12

SPROUTED MUNG BEAN PANCAKE
with chestnut and mushroom 10

CA STURGEON CAVIAR
served with an assortment of snacks 65/110

Breaking Bread

To celebrate the convivial act of breaking bread, we honor the tradition by offering our sourdough bread fresh from the wood oven, to be shared, accompanied with one of the following:

CURRIED CURRANT
and cauliflower 9

DUCK LIVER MOUSSE
and green peppercorn 13

FRESH GOAT CHEESE
with seaweed and trout roe 14

OVEN BAKED RED HAWK CHEESE 15 

DRY-AGED BEEF TARTARE
with smoked egg yolk 16

HOUSE CULTURED BUTTER 5

 

Dinner

WINTER CITRUS
with yuzu kosho, smoked ricotta and flax seed 9

CLAMS
served in consommé with potato, sourdough and lardo 12

WARM BONE MARROW FLAN
with dungeness crab and green garlic 16

ROASTED SALSIFY
with pumpkin seed and yougurt 12

GRILLED ASPARAGUS
with bearnaise and tarragon 13

FIRE ROASTED BRASSICAS
with potato, pine nut and fermented radish 16

GRILLED BLACK COD
with spring vegetables 23

SONOMA DUCK SMOKED OVER THE GRILL
with beet and huckleberry 26

SPRING LAMB
with grilled artichoke, niçoise and wild ramp 28

 

Tasting of Today’s Menu

Participation by entire table is required  65
Wine Pairing 45

 

*Menu subject to change