Caviar
Served with chopped egg, green onion,
crème fraîche, and toast points

Tsar Nicolai farm-raised Osetra caviar
½ ounce 34.
One ounce 64.

Soups & Salads

French onion soup gratinée 6.75

Grilled eggplant soup 7.
with sauce rouille

Caesar salad 9.25

Arugula salad 9.75
with black-mission figs, toasted walnuts, and Gorgonzola

Sides

Sautéed spinach 7.
with preserved lemon, garlic, and chili flake

Grilled portobello mushroom 6.50
with balsamic vinegar and persillade

French fries 5.
with choice of aïoli, mustard, malt vinegar, or ketchup

Small
Local Ohlone smoked salmon 12.75
with fried capers, crème fraîche, and grilled levain toast points

Pickled anchovies and Manchego cheese
with roasted red peppers and arbequina olives 9.25

Steamed and chilled Dungeness crab
with white-truffle-scented butter and house-pickled sea beans half crab 15. whole crab“0.

Picholine and amfissa olives 4.25
marinated with fresh thyme and orange

Camembert and black-truffle butter 6.75
(Served warm) with toasted walnuts

Chicken liver pate 7.25

Fresh herb-ricotta dumplings 12.
with tomato coulis and house-made ricotta cheese

Fusilli pasta 12.
with pancetta, cherry tomatoes, and garlic

Pizza 14.
with charred tomato and prosciutto

Poached Pacific King salmon 15.
with golden chanterelles, tomato,
and steamed potato

Main
Coq au Vin 20.
Burgundian red-wine-braised chicken with field
mushrooms, pearl onions, and bacon

Seared ahi tuna 23.
with beet vinaigrette, sweet peppers, and fig anchoïade toast points

Duck confit 25.
with peppered pears, escarole, and rösti potatoes

Braised lamb shank 26.
with Moroccan spiced chickpeas and apple-celery root puree

Grilled rib-eye steak 26.
with spiced-bread crumbs, sautéed broccoli rabe, and charred golden tomato
with Niman Ranch rib-eye add 7.

- Please note that all menus change daily -