Dinner, Thursday, May 21, 2015

Little Gems lettuce with green beans, mustard dressing,
and egg, $10

Local halibut tartare with radishes, watercress,
and ginger vinaigrette, $15

Cannard Farm rocket with zucchini, mint, pine nuts,
and ricotta salata, $10

Garden lettuces, $9

Baked Andante Dairy goat cheese with garden lettuces, $11

Pizzetta with asparagus, pancetta, and rosemary, $19

Polentina soup with mustard greens and pecorino, $9


Paglia e fieno: egg and spinach pasta with wild mushroom ragù, peas,
and Parmesan, $22

Riverdog Farm chicken braised in the wood oven with preserved lemon
and green olives; with couscous, carrots, and chard, $27

California wild king salmon baked in a fig leaf with Romano beans, basil,
and cucumber and Meyer lemon relish, $34

Spicy shrimp, clam, and scallop stew with chiles, fennel, garlic toast,
and aïoli, $28

Grilled Stemple Creek Ranch sirloin with fava bean gratin, Tokyo turnips,
and salsa verde, $33

Pizza with wild nettles and ricotta, $20

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


A bowl of Triple Delight blueberries and Lucero Farm strawberries, $9

Rhubarb galette with vanilla ice cream, $12

Lindsey’s almond cake with Dirty Girl Farm strawberries
and crème Chantilly, $12

Meyer lemon sherbet meringata with roasted blueberries
and candied Meyer lemon peel, $12

Bittersweet chocolate custard with crème Chantilly, candied pecans
and polvorone, $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 *while available