SPICY-FRIED CHICKPEAS 3.75
FRENCH FRIES, with Dijon mustard,
thyme-infused malt vinegar, rouille
6.
WARM MARINATED MIXED OLIVES,
citrus, toasted garlic, cinnamon
4.75
FRENCH ONION GRATINÉE 4.5/8.5
SCALLOP & CLAM CHOWDER, smoked bacon, potatoes 9.5
CHILLED YELLOW CORN PURÉE, pickled chili oil, mint 4.5/8.5
MIXED CRESSES, seascape strawberries, Crater Lake blue cheese,
Banyuls vinaigrette, Villa Manodori balsamico
12.
BABY ROMAINE, creamy black peppercorn dressing,
Vella jack frico, white anchovies
11.
FRISÉE, baby leeks, lemon vinaigrette, house-smoked bacon,
fried duck egg, fines herbs, caviar
14.
ESCARGOTS IN SHELL, garlic-herb butter, crusty bread 15.
POLE BEANS, dill crème fraîche, sungold tomatoes,
shallots, French feta
14.
KAMPACHI CRUDO, avocado, white peach, Japanese lime,
red jalapeño, micro-cilantro
16.
DRIED-APRICOT-&-SAGE COUNTRY PÂTÉ, house-made mustard,
watercress, cornichons, crostini
12.
LIBERTY FARMS DUCK CONFIT, cherry vinaigrette,
shaved fennel, mixed cresses
18.
PORCINI & POTATO FLATBREAD, shaved sweet onion,
truffle cheese, black truffle oil
18.
ANTIPASTI PLATE, cured meats by Fra’Mani, Zoe’s & La Quercia,
olives, pickled vegetables, crostini
20.
ROASTED “SALT & PEPPER” OYSTERS, jalapeño, garlic,
cilantro, crispy shallots
14.
WILD-MUSHROOM FARRO “RISOTTO”, caramelized onions,
bloomsdale spinach, shaved Queso Ibores
24.
MANCHEGO & CHORIZO STUFFED MARY’S CHICKEN,
cranberry beans, grilled shisito peppers, aïoli
28.
PAN-SEARED LOCAL HALIBUT, cauliflower purée, asparagus,
snap peas, pea leaves, lemon-verbena fumét
29.
GRILLED HERB-STUFFED WHOLE TROUT, roasted sunchokes,
wilted greens, salsa verde
26.
SLOW-COOKED PORK CONFIT, yellow corn, house-made bacon,
fava beans, tarragon, sweet corn sauce
26.
SAFFRON & CINNAMON BRAISED LAMB SHANK,
Israeli cous cous, oil-cured black olives, fava greens,
Meyer-lemon gremolata
28.
GRILLED HEREFORD RIBEYE, smoked fingerling potatoes,
braising greens, porcini mushroom sauce
32.
ABSINTHE HAMBURGER, Estancia ground beef, aïoli,
baby lettuces, red onion, with house-made pickles
12.5
Add smoked gouda, sautéed mushrooms, gruyère cheese,
spicy caramelized onions, a fried egg, or gorgonzola
1.5 ea.

BLUE CHEESES
BLEU D’AUVERGNE, candied kumquats
(Auvergne, France) – cow’s milk, creamy,
strong finish, moist texture
GREVENBROECKER, Il Caratello aged balsamico
(Hamont-Achel, Belgium) – Cow’s milk, creamy,
grassy sweetness, earthy spice

GOAT’S MILK CHEESES
CLOCHETTE, cherry chutney
(Poitou, France) – A bell-shaped classic,
smooth & dense, mild & creamy
VALENÇAY, yuzu marmalade
(Loire Valley, France) – Ash covered,
smooth & dense, citrus undertones
TOME DU HAUT LANGUEDOC, rose petal jam
(Languedoc, France) – Raw milk, rustic,
semi-hard, rich, grassy & earthy

SHEEP’S MILK CHEESES
IDIAZABAL, membrillo
(Navarra, Spain) – Raw milk, firm, buttery,
full flavored, smoked rind
PECORINO PEPATO, roasted peppers
(Sicily, Italy) – Slightly firm, supple texture,
studded with black peppercorns

COW’S MILK CHEESES
RASCHERA, pickled cherries
(Piemonte, Italy) – Fudgy texture, raw milk,
slightly sweet & salty
PIERRE ROBERT, red grapes
(Seine-et-Marne, France) – Triple cream,
bloomy rind, sweet, buttery, smooth
ÉPOISSES, sliced apples
(Côte-d’Or, France) – Pungent, washed rind,
creamy, full flavored

MIXED MILK CHEESES
LA TUR, medjool dates
(Piemonte, Italy) – Cow, goat & sheep’s milk,
creamy, earthy, rich mouth feel
AGOUR, marinated olives
(Pyrenees, France) – Goat & sheep’s milk,
semi-firm, smooth texture, mild flavor
ROSSO DI LANGA, marcona almonds
(Piemonte, Italy) – Cow & sheep’s milk, creamy,
washed rind, colored with annatto seed
Single cheese 8.
Selection of three cheeses 22.
Selection of five cheeses 36.
Tasting of all cheeses 92.

OYSTERS
Beau Soleil, New Brunswick • Hood Canal, Washington
Kumamoto, Point Reyes • Malpeque, Prince Edward Island
Marin Miyagi, Tomales Bay
3. each.
Above served with Szechuan peppercorn mignonette
SHELLFISH
Chilled local Dungeness crab 16./30. melted butter, lemon
Sautéed Dungeness crab 18./32. persillade and aïoli
OYSTER SHOOTER
Chef’s choice oyster and spicy Bloody Mary sauce 4.5.
With vodka add 2.25
TSAR NICOULAI CAVIAR (FARM RAISED)
OSETRA CAVIAR, sieved egg, crème fraîche, scallions, toast points
½ ounce 38., 1 ounce 75.

Jamie Lauren, Executive Chef

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