Dinner, Friday, December 2, 2016

Bob’s chicories with sherry vinaigrette, grilled persimmons,
and toasted hazelnuts, $13
Butter lettuces with creamy citrus dressing, tarragon, and marinated beets, $12
Yellowtail jack tartare with shaved autumn vegetables and ginger, $15
Baked Andante Dairy goat cheese with garden lettuces, $13
Garden lettuces, $9
Pizzetta with tomato sauce, pancetta, egg, and marjoram, $19
Crema di ceci: chickpea soup with rosemary and olio nuovo, $9


Hand-cut pappardelle with wild mushroom ragù alla chiantigiana and Parmesan, $21
Clams cooked in the wood oven with celery, leeks, black pepper,
crème fraîche, and chives, $25
Fried petrale sole with spicy root vegetable salad
and Meyer lemon-caper mayonnaise, $31
Riverdog Farm chicken leg al mattone with butternut squash purée,
spinach, and sage, $27
Grilled Rancho Llano Seco pork loin with crispy parsnips,
rocket, and salsa rossa, $30
Pizza with black olives, herb salad, and feta, $20

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


A bowl of Flying Disc Ranch dates, a Sunny Slope Orchards fuyu persimmon,
and Ed’s pomegranate, $12
Pink Lady apple and quince galette with crème fraîche, $12
Flo’s buttermilk cake with black currant tea prunes, persimmon,
and pomegranate, $12
Meyer lemon sherbet with huckleberry prosecco gelée
and pistachio ossi dei morti, $12
Chocolate and rum ice creams with bittersweet chocolate
and caramel sauces and toasted pecans, $12