Dinner, Saturday, November 28, 2015

Six Hog Island Sweetwater oysters on the half shell
with mignonnette sauce, $17

Chicories with coriander-scented beets, grapefruit, and ginger yogurt, $10

Cannard Farm rocket with shaved carrots, mint, toasted almonds,
and Pecorino, $11

Red cabbage and celery root salad with lentils, chervil,
and horseradish cream, $10

Garden lettuces, $9

Baked Andante Dairy goat cheese with garden lettuces, $12

Pizzetta with parsley salad, capers, and Parmesan, $17

Crema di ceci soup with Tuscan kale and chile oil, $9

House-made maltagliati pasta with cannellini beans, tomato, rosemary,
and toasted breadcrumbs, $21

Riverdog Farm chicken leg braised in red wine and pancetta with mashed potatoes,
cipollini onions, and wild mushrooms, $27

Crispy local rockfish with butternut squash purée, broccoli di ciccio,
and chimicchuri sauce, $30

Grilled James Ranch lamb leg with Romanesco cauliflower,
stone-ground polenta, and pounded parsley, $29

Clams cooked in the wood oven with saffron, wild fennel, chile, garlic toast,
and aïoli, $24

Pizza with Star Route Farm nettles and ricotta salata, $20

Side orders: A plate of olives or anchovies, $5 each


A bowl of Flying Disc Ranch dates, Sunny Slope Orchard persimmon,
and pomegranate, $11

Pink Lady apple and sour cherry galette with vanilla ice cream, $12

Hachiya persimmon pudding with Fuyu persimmons, pomegranate,
and crème Chantilly, $12

Bittersweet chocolate custard with pain d’amande, $12

Meyer lemon sherbet with meringue and huckleberries, $12

17% service charge

Our produce, meat, poultry, and fish comes from farms, ranches, and fisheries guided by principles of sustainability.
Dinnerware by Heath Ceramics, Sausalito, California
Water provided upon request