Dinner, Friday, March 23, 2018

Belgian endive, cauliflower, and marinated beets with sauce gribiche, $13
Butter lettuce with grapefruit, avocado dressing, and cilantro, $14
Cannard Farm rocket and shaved fennel with toasted almonds and Pecorino, $12
Garden lettuces, $10
Baked Andante Dairy goat cheese with garden lettuces, $14
Pizzetta with tomato sauce, pancetta, and egg, $22
Green lentil soup with turmeric, dill yogurt, and flatbread, $10


Sheep’s milk ricotta and wild nettle ravioli with chanterelle mushrooms
and Parmesan, $24
Shellfish stew cooked in the wood oven with saffron, wild fennel,
garlic toast, and aïoli, $30
Grilled Elliott Ranch lamb leg with artichokes, crispy potatoes,
and anchovy salsa verde, $34
Petrale sole with asparagus, spinach, and chervil beurre blanc, $34
Buttermilk-fried Devil’s Gulch Ranch rabbit with smoky greens,
butternut squash purée, and sweet chile oil, $28
Pizza with herb salad, black olives, and feta, $22

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



A bowl of Churchill-Brenneis Orchards Page mandarins
and Flying Disc Ranch dates, $10
Apple and sour cherry galette with vanilla ice cream, $12
Niloufer’s cardamom cake with blood orange and crème Chantilly, $12
Caramel custard with candied orange and walnut shortbread, $12
Clay’s chocolate and pecan praline ice creams with bittersweet chocolate sauce, $12