dinner menu

appetizers

$ 14

Grilled Flatbread

caramelized pears, winter squash, Point Reyes blue cheese, onion marmalade, arugula olive oil (can be prepared vegan)

$ 12

Salmon Cakes

avocado lemon herb cream, micro greens

$ 13

Avocado Toast (V)

burratta, pink grapefruit, arugula, ginger, Piment d’Ville Chili, olive oil

$ 13

Local Peppered Albacore Tuna

spicy tamari reduction, wasabi micro greens, pickled ginger

$ 10

Caramelized Onion and Goat Cheese Tart

balsamic, Laura Chenel Goat Cheese, arugula

$ 16

Local Artisan Cheeses

Central Coast Creamery Holy Cow, Marin French Petite Creme, Penny Royal Boont Corners  

$ 6/9

Soup of the Season

salads

$ 12

Point Reyes Blue Cheese Salad (GF)

mixed baby lettuces, toasted hazelnuts, dates, pears, apple cider vinaigrette

$ 12

Beet & Pear Salad (V)

arugula, Pennyroyal Farms Laychee goat cheese, candied walnuts, balsamic

$ 12

Citrus & Fennel Salad

pink grapefruit, oranges, radicchio, arugula, pomegranates,  citrus & ginger vinaigrette, sesame crisps  

main courses

$ 32

Locally Caught Fresh Fish

fingerling potatoes, seasonal vegetables,  preserved lemon, caper relish, lemon butter

$ 24

Winter Vegetable Gnocchi (V)

beet & sweet potato gnocchi, sage & pumpkinseed pesto,  purple cauliflower, butternut squash, kale, toasted walnuts, parmesan cheese (can be prepared vegan)

$ 28

Prawns with Wild Mushroom Risotto (GF)

chanterelle mushrooms, broccolini, sautéed leeks, tomatoes, spinach

$ 30

Grilled Organic Pork Chop (GF)

parsnip puree, roasted baby carrots, apple cider, dijon reduction, pear chutney

$ 33

Grass Fed Grilled Flat Iron Steak (GF)

mashed Yukon gold potatoes, baby rainbow carrots, demi grace, Point Reyes blue cheese butter, wild mushrooms when available