Saturday, April 22, 2017
|Green lentil and coconut milk soup with sumac and Sonoma extra virgin olive oil||9.95|
|Local lettuces with Sherry vinaigrette, toasted walnuts, Oro Blanco grapefruit and Laura Chenel goat cheese||10.95|
|Arugula & Frisée salad with mustard vinaigrette, Gruyere, smoked bacon, grilled onions and soft-cooked egg||12.95|
|Marinated beets and Oro Blanco grapefruit with almonds, micro greens and avocado relish||13.95|
|Shaved fennel, snap pea and sunflower sprout salad with buckwheat soba noodles, sesame vinaigrette, fish sauce, bubu arare and shredded nori||14.95|
|Busiate pasta with slow-cooked beef Bolognese, truffle oil and Piave d’Oro||14.95|
|Tripoline pasta with sautéed asparagus, mushrooms, fava greens, Sherry, herbs, crème fraiche, lemon and Parmesan||19.95|
|Sautéed Alaskan Halibut with Savoy cabbage ‘slaw, peanuts, saffron basmati rice, cilantro and white miso butter sauce||27.95|
|Pork osso buco braised in red wine with Polenta Integrale, Lacinato kale and gremolata||26.95|
|Grilled Liberty Farm duck breast with dried cherry farro, Romanesco cauliflower and Saba sauce||25.95|
|Grilled New York steak au poivre with sautéed broccolini, potato gratin, olive salsa verde and Zinfandel sauce||33.95|
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.