Organic Huckleberry Soda 3.50
Navarro Pinot Noir grape juice-Prosecco aperitif 8
Warm marinated olives 4.50
Gorgonzola stuffed Medjool dates with aged balsamic 6
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Charcuterie plate of chicken liver pate and rabbit terrine with prune relish, pickles and grilled bread 14
Portuguese bread and cilantro soup with erbette chard, corona beans and poached farm egg 8
Grilled sardines with blood orange, frisée, avocado puree, fennel confit and tapenade 11
Local squid and pork belly with egg salad, potato croutons and herb vinaigrette 12
Yellowtail crudo with verjus gelée, black radish, olio nuovo and sesame tuile 16
Marin Sun Farms marrow and grilled bread with persillade and arugula salad 13
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Organic mixed lettuces with sweet herbs, banyuls vinaigrette and olive oil croutons 8
Mixed chicories with warm Banon cheese, d’anjou pears, spiced walnuts and balsamic vinaigrette 12
Little gem lettuces with baby beets, radishes, tarragon and whole grain mustard-egg vinaigrette 11
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Alaskan black cod with chanterelles, brussel sprouts, crispy serrano ham and sunchoke puree 25
Prather Ranch lamb Baekoffe with savoy cabbage, smoked bacon, baby carrots and fingerling potatoes 29
Braised veal cheeks with heirloom broccoli, celery root, cipollini onions and horseradish gremolata 26
Liberty Farm duck breast with foie gras agnolotti, black chanterelles, spinach and green garlic broth 30
Potato gnocchi with hen of the wood mushrooms, cavalo nero kale, sage, parmesan and truffle oil 18