Dinner, Saturday, May 28, 2016

Little Gems lettuce with avocado dressing, roasted beets, ginger, and chives, $12
Cucumber and rocket salad with cherry tomatoes, basil, mint,
and ricotta salata, $11
Halibut tartare with shaved spring vegetables, citrus vinaigrette,
and coriander blossoms, $16
Garden lettuces, $9
Baked Andante Dairy goat cheese with garden lettuces, $12
Pizzetta with tomato sauce, spicy sausage, Pecorino, and marjoram, $19
Carrot soup with crème fraîche and watercress, $9


Hand-cut pappardelle verde with wild mushrooms, gremolata,
and Parmesan, $21
Sonoma County duck confit with cauliflower gratin, spinach,
and black olive tapenade, $27
Local king salmon baked in a fig leaf with asparagus, chervil,
and Meyer lemon beurre blanc, $33
Grilled grass-fed beef sirloin with fried spring onions, snap peas,
and horseradish salsa, $34
Provençal fish and shell fish stew with leeks, fennel, tomato, saffron,
and aïoli, $27
Pizza with broccoli di ciccio and bottarga, $20

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


A bowl of Triple Delight Legacy blueberries
and Frog Hollow Farm Bing cherries, $10
Apricot galette with vanilla ice cream, $12
Meyer lemon pot de crème with blueberries and gingersnap, $12
Bittersweet chocolate pavé with caramel ice cream and candied walnuts, $12
Strawberry ice cream profiterole with Lucero Farm strawberries, $12

The food we serve comes from farms, orchards, ranches, and fisheries guided by principles of sustainability.
Dinnerware by Heath Ceramics, Sausalito, California.
Thank you for not using your cell phone or computer at the table.