dinner menu

Executive Chef Roberto Tamayo

Winter/ Spring updated Jan 29, 2021

appetizers   

Soup of the Day $7/10

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

Local Dungeness Crab Cakes (V) $20

Avocado Toast (V)  $13
housemade ricotta, pickled giner, pink grapefruit, pigment de ville chili

Wild Mushroom Bruschetta (GF) $15
sautéed mushrooms, leeks, gruyere cheese

Grilled Artichokes(V) $13
meyer lemon garlic butter

salads   

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

Butter Lettuce and Avocado 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 Skinned Wild Caught Fish (GF)  $M/P
braised red cabbage, hazelnut yogurt, broccolini

Wild Gulf Prawns  (GF) $30
saffron lemon cream, house made spinach fettuccini, grilled artichoke

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

Grilled Grass Fed Ribeye Steak (GF) $38
mashed potatoes, broccoli rabe, baby carrots, morel black pepper corn Demi-glace

Braised Short Ribs (GF) $36
white bean cassoulet

Roasted Chicken (GF) $30
potatoes, anna, blood orange mustard reduction, broccolini

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.