dinner menu

Executive Chef Roberto Tamayo

Spring updated April 11, 2021

appetizers   

Soup of the Day $7/10

Local Seared Albacore Tuna (GF) $13
tamari reduction, micro greens, pickled ginger, chili glaze

Asian Inspired Local Dungeness Crab Cakes (V) $20
ponzu sauce, pickled ginger, cucumbers

Grilled Flat Bread (GF) $15
sautéed mushrooms, caramelized onions, goat cheese

Grilled Asparagus(V) $13
sun choke cream pureé

salads   

Beet & Feta Salad (V,GF)     $14
pea shoots, Meyer lemon juice , olive oil, walnuts

Point Reyes Blue Cheese Salad (V, GF) $14
baby lettuces, endive, raspberry vinaigrette, hazelnuts, radishes, pears

Butter Lettuce and  Salad  (V,GF)  $15
Meyer lemon champagne vinaigrette, pine nuts, pickled onions, Pennyroyal Boontcorners cheese

V=vegetarian, VG=vegan, GF=gluten-free,
Some things on our menu can be prepared vegan; ask your server.

main courses   

Crispy Wild Caught Fish (GF)  $M/P
asparagus cream purée, fingerling potatoes, broccolini

Wild Gulf Prawns  (GF) $32
crispy polenta, charred green garlic sauce,  broccolini

Vegetable Gnocchi (V) $25
potato gnocchi, snap peas, asparagus, Meyer lemons, herbed pumpkin seed pesto, parmesan cheese
(Vegan option available upon request)

Grilled Grass Fed Flat Iron Steak (GF) $38
mashed potatoes, broccolini, baby carrots, morel black pepper corn Demi-glace

Grilled T-Bone Lamb Chops (GF) $36
mashed potatoes, rosemary redline reduction, baby carrots, broccolini

Grilled Pork Chop (GF) $34
fingerling potatoes, achiote marinade, pear and radish relish,

sides   

Cheddar Mac & Cheese (V) $10

Broccolini  (V) $10
butter, lemon peel, pistachios, parmesan

Lavender Hand Sanitizer $5

We use as many organic ingredients as possible. Corkage is not being offered at this time, due to our limited number of tables.