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

Sautéed Calamari  (GF) $18
cherry tomato confit

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

Grilled Asparagus(V) $13
sun choke cream pureé

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

salads   

Beet & Strawberry Salad (V,GF)     $15
feta cheese, pea shoots, Meyer lemon juice , olive oil, walnuts

Heirloom Tomato Caprese Salad (V, GF) $17
local tomatoes, fresh mozzarella, basil, balsamic, olive oil

Grilled Caesar Salad   $15
traditional caesar dressing,  Pennyroyal Boontcorners cheese, rosemary croutons

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

main courses   

Crispy Skinned Wild Local King Salmon (GF)  $M/P
 fingerling potatoes, grilled summer squash, tomatillo sauce, corn relish

Wild Gulf Prawns  (GF) $32
risotto, 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) $36
mashed potatoes, broccolini, baby carrots, red wine blue cheese reduction

Grilled Swordfish (GF) $36
mashed potatoes, broccolini, tarragon burre blanc

Grilled Pork Chop (GF) $34
fingerling potatoes, achiote marinade, peach ginger chutney

sides   

Cheddar Mac & Cheese (V) $10

Lavender Hand Sanitizer $5

We use as many organic ingredients as possible.