dinner menu

Executive Chef Roberto Tamayo

Fall 2021 Updated Oct 15, 2021

appetizers   

Soup of the Day $7/10

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

Caramelized Onion Tart (V)  $11
sautéed mushrooms, caramelized onions, goat cheese

Sautéed Wild Scallops(GF) $18
parsnip  pureé, citrus sabayon

Local Cheese Plate (V)  $20
Humboldt Fog goat cheese, Marin Triple Cream Brie, Pennyroyal Laychee goat cheese, housemate crackers, nuts, seasonal fruits

Grilled Flatbread          $14
goat cheese, caramelized onions, prosciutto, pears, dried figs, arugula, balsamic, olive oil

salads   

Fig & Pear Salad (V,GF)     $14
arugula, feta cheese, balsamic vinaigrette, candied walnuts

Point Reyes Blue Cheese Salad (V,GF)  $15
Nye Ranch baby lettuces, apple cider maple vinaigrette, hazelnuts, apples, dates

 

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

main courses   

Crispy Skinned Wild Fish (GF)  $M/P
 fingerling potatoes, grilled summer squash,  parsnip purée, green beans

Bouillabaisse  (GF) $35
wild prawns, fish, clams, potatoes, saffron tomato fennel broth

Curried Acorn Squash (VG)   $28
farro, apples, dried cranberries,  curried butternut squash sauce, broccolini

Vegetable Gnocchi (V) $28
potato gnocchi, delicata  squash, brussel sprouts, dried cranberries, walnuts, sage pumpkin seed pesto, parmesan cheese
(Vegan option available upon request)

Grilled Grass Fed Flat Iron Steak (GF) $37
mashed potatoes, broccolini, green beans, chimichurri

Red Wine Braised Short Ribs (GF) $36
creamy polenta, broccolini, horseradish cream

Grilled Pork Chop (GF) $35
fingerling potatoes, broccolini, roasted baby carrots, apple & pear gastrique

sides   

Cheddar Mac & Cheese (V) $10

Lavender Hand Sanitizer $5

We use as many organic ingredients as possible.