Dinner, Tuesday, October 13, 2015

Butter lettuce with creamy ginger dressing, cucumbers,
and coriander blossoms, $10

Shaved fennel and gypsy pepper salad with figs
and toasted almonds, $11

Kari’s puntarelle alla romana with anchovy, garlic, and lemon, $9

Garden lettuces, $9

Baked Andante Dairy goat cheese with garden lettuces, $12

Pizzetta with tomato sauce, brandade, scallions,
and marjoram, $17

Roasted eggplant and tomato soup with yogurt
and mint, $9

Menu du Jour
Garden lettuces
Rigatoni with rocket and basil pesto, roasted sweet peppers,
and ricotta salata
Strawberry sherbet with moscato d’Asti gelée and langue de chat


Rigatoni with rocket and basil pesto, roasted sweet peppers, and ricotta salata, $19

Butternut squash pudding soufflé with castelfranco radicchio
and chanterelle mushrooms, $22

Pan-fried halibut with root vegetable and cabbage rémoulade, Lucques olives,
and watercress, $33

Sonoma County duck leg confit with cauliflower gratin, green beans,
and mustard-tarragon sauce, $27

Grilled grass-fed beef sirloin with shoestring potatoes, spinach,
and zinfandel butter, $34

Pizza with wild nettles and Pecorino, $20

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


A bowl of Flying Disc Ranch dates, Bob’s Black Mission figs,
and Frog Hollow Farm Warren pear, $10

Fig and raspberry galette with lemon verbena ice cream, $12

Ginger cake with white wine-poached pears and crème Chantilly, $12

Strawberry sherbet with moscato d’asti gelée and langue de chat, $12

Chocolate, almond, and stracciatella ice cream bombe
with bittersweet chocolate sauce and biscotti, $12

Service charge 17%

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.