Thursday, March 20, 2017
|Green Lentil & coconut milk soup with Extra Virgin olive oil, toasted cumin and cilantro||9.95|
|Local mixed greens with honey-mustard vinaigrette, almonds and Laura Chenel goat cheese||10.95|
|Spring vegetable & greens chopped salad with pumpkin seeds, bacon, buttermilk dressing, smoked blue cheese and egg||13.95|
|Marinated beet, celery and purple cauliflower salad with lemon vinaigrette and herb mayonnaise||12.95|
|House-cured Gravlax with shaved fennel & watermelon radish salad with dill crème fraîche and shiso leaves||14.95|
|Grilled asparagus and Gruyere bruschetta with truffle oil, San Daniele prosciutto and a Piggy Hill Farm fried egg||14.95|
|Cavatelli pasta with Paul’s Farm asparagus, smoked trout, sun dried tomatoes, marjoram, lemon, cream and Parmesan||20.95|
|Bouillabaisse: Petrale Sole, Rock Cod, Manila clams, shrimp, black mussels simmered in fish broth with saffron, tomato, Fingerling potatoes, mire poix and aïoli||27.95|
|Grilled Tolenas Ranch Quail with sautéed mushrooms, Farro, dried cherries, micro greens and Saba sauce||25.95|
|Moroccan-style braised Lamb Shoulder with sautéed Rapini, steamed cous cous, charmoula and harissa||27.95|
|Grilled Bistro Filet with mashed potatoes & rutabaga, sautéed Lacinato kale and Zinfandel sauce||28.95|
All of our produce, meat, poultry, and fish come from farms, ranches, and fisheries guided by principles of sustainability.
20% gratuity may be added to parties of six or more. We reserve the right to refuse service to anyone at any time.