Dinner, Friday, July 3, 2015

Smoky eggplant flatbread with carrot, cumin, and purslane salad, $10

Little Gems lettuce with radishes, fines herbes,
and crème fraîche dressing, $10

Avocado, Painted Serpent cucumbers, and cherry tomato salad, $12

Garden lettuces, $9

Baked Andante Dairy goat cheese with garden lettuces, $11

Pizzetta with tomato sauce, halibut brandade, wild fennel,
and marjoram, $18

Summer vegetable minestrone with pesto, $9

Lasagna verde cooked in the wood oven with morel
and porcini mushrooms, gremolata, and Parmesan, $23

Riverdog Farm chicken al mattone with sage, fresh shell beans, chard,
and toasted breadcrumbs, $26

Northern halibut baked in a fig leaf with sweet corn, Jimmy Nardello peppers,
and chile butter, $33

Grilled BN Ranch skirt steak with fried potato chips, Tokyo turnips,
and tapenade, $31

Monterey Bay squid with romano beans, tomato à la provençale,
and aïoli, $23

Pizza with wild nettles and ricotta salata, $20

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

Bobs apricots with strawberries, Sebastopol Berry Farm blueberries
and boysenberries, $12

Golden Sweet apricot galette with vanilla ice cream, $12

Lemon verbena custard with boysenberry coulis and pain damande, $12

Bittersweet chocolate tart with almond praline, roasted Bing cherries,
and crème Chantilly, $12

Strawberry sherbet and ice cream with Swanton Farms strawberries,
raspberries, blueberries and ossi dei morti, $12

Our produce, meat, poultry, and fish
come from farms, ranches, and fisheries
guided by principles of sustainability.

Dinnerware by Heath Ceramics, Sausalito, California

Please refrain from cell phone use at the table

Water available upon request'