dinner menu

Executive Chef Roberto Tamayo

appetizers   

Soup of the Day $6/10

Grilled Vegetable Flatbread (V) $14
grilled fennel, goat cheese, lemons, Castelvetrano olives, red onion marmalade, pumpkin seeds, arugula, olive oil

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

Caramelized Onion & Goat Cheese Tart (V) $10
arugula, olive oil, balsamic

Prawn Ceviché (GF) $15
crispy organic corn tortillas, bell peppers, cucumbers, red onions, lemon

Artisan Cheese Plate (V) $20
housemade crackers, seasonal accompaniments, assortment of local cheeses

salads   

Point Reyes Blue Cheese Salad (V, GF) $13
red lettuce, celery, apple, dates, toasted hazelnuts, apple cider maple vinaigrette

Watermelon Salad (GF) $12
arugula, cucumbers, feta cheese, mint, citrus vinaigrette

Seared Albacore Salad (GF) $18
mixed greens, carrots, cucumbers, ginger miso dressing, sesame seeds

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

main courses   

Crispy Skinned Local Black Cod (GF) $34
fingerling potatoes, broccoli puree, grilled zucchini

Wild Gulf Prawns (GF) $30
sticky rice, stir fried bok choy, shiitake mushrooms, furikake sautéed prawns, ponzu sauce

Vegetable Gnocchi (V) $25
potato gnocchi, romanesco, cauliflower, kale, delicata squash, herbed pumpkin seed pesto, toasted walnuts, dried cranberries, parmesan cheese
(Vegan option available upon request)

Grilled Grass Fed Flat Iron Steak (GF) $36
mashed potatoes, broccoli rabe, baby carrots, chimichurri

Braised Short Ribs (GF) $36
creamy polenta, grilled asparagus, carrots, grilled zucchini, horse radish creme fraiche

Grilled Pork Chop (GF) $34
black rice, broccolini, green beans, fig & cider sauce

sides   

Cheddar Mac & Cheese (V) $10

Kale & Delicata (V) $12
roasted squash, sautéed kale, goat cheese

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.