Dinner, Tuesday, June 25, 2019
Rocket and fennel salad with toasted hazelnuts and Pecorino, $13

Marinated beets, fava beans, and cauliflower
with hummus and chermoula, $14

Little Gems lettuce with cucumbers, radishes,
and green goddess dressing, $14

Baked Andante Dairy goat cheese
with garden lettuces, $15

Garden lettuces, $10

Pizzetta with broccoli di ciccio, red onions,
and rosemary, $25

Heirloom tomato bisque with basil and crème fraîche, $10

Menu du Jour
Garden lettuces

Ricotta and garlic ravioli with porcini mushrooms, mint,
and Parmesan

Strawberry-rhubarb ice cream with strawberries,
raspberries, and a gingersnap

Ricotta and garlic ravioli with porcini mushrooms, mint,
and Parmesan, $23

Shellfish stew cooked in the wood oven with saffron,
wild fennel, garlic toast, and aïoli, $28

Roasted pork loin with greens, cranberry beans, peppers,
breadcrumbs, and sage, $30

Wild California king salmon with sweet corn, zucchini,
mountain rose potatoes, and tomatillos, $38

Braised Riverdog Farm chicken with romano beans,
mashed potatoes, and cherry tomatoes, $27

Pizza with tomato sauce, Spanish anchovies, capers,
and marjoram, $26


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

Sunny Slope Orchard Blenheim apricot galette
with vanilla ice cream, $12

Blueberry upside-down cake with crème Chantilly, $12

Clay’s chocolate ice cream with espresso caramel
and candied walnuts, $12

Strawberry-rhubarb and vanilla ice creams with strawberries,
raspberries, and a gingersnap, $12

A bowl of Knoll Farm Santa Rosa plums,
Sunny Slope Orchard Blenheim apricots,
and Ross’ boysenberries, $10

Edible Schoolyard Project Donation for healthy and delicious school lunches, $5
*while available
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.

2019-06-25 16:47:07