Dinner, Monday, March 19, 2018

Yellowtail jack tartare with ginger, frisée, and red heart radish salad, $17
Blood orange, grapefruit, and avocado salad with citrus vinaigrette, $14
Cannard Farm rocket with cardoons, toasted almonds, and Parmesan, $13
Garden lettuces, $10
Baked Andante Dairy goat cheese with garden lettuces, $14
Pizzetta with black trumpet mushrooms, leeks, and ricotta, $22
Borscht: red beet and cabbage soup with horseradish cream, $10

Menu du Jour
Garden lettuces
Rigatoni with Kaki Farm asparagus, cream, black pepper,
mint, and Pecorino
Tangerine sherbet meringata with blood oranges and pistachios

Rigatoni with Kaki Farm asparagus, cream, black pepper,
mint, and Pecorino, $22
Clams cooked in the wood oven with butter beans, fennel,
grilled bread, and chile oil, $24
Monterey Bay rockfish with cauliflower, beets, potatoes,
Meyer lemon, and aïoli, $33
Grilled pork loin with fried new onions, Tokyo turnips,
and mustard-caper sauce, $32
Braised chicken with red wine and sage; with parsnip purée,
spinach, and wild mushrooms, $28
Pizza with broccoli di ciccio, red onions, and black olives, $23

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
Pink lady apple and huckleberry galette with vanilla ice cream, $12
Bittersweet chocolate pavé with kirsch-cherry ice cream, $12
Meyer lemon tart with candied kumquats and crème Chantilly, $12
Tangerine sherbet and vanilla ice cream with blood oranges and gingersnap, $12

The food we serve comes from farms, orchards, ranches,
and fisheries guided by principles of sustainability.
Dinnerware by Heath Ceramics, Sausalito, California.
We ask that you refrain from using your cell phone or computer at the table.