dinner menu

appetizers

$ 14

Grilled Flatbread

goat cheese, zucchini, pumpkin seeds, Meyer lemons, roasted fennel, onion marmalade, arugula, olive oil (can be prepared vegan)

$ 14

Avocado Toast (V)

burratta, pink grapefruit, arugula, ginger, Piment d’Ville Chili, olive oil

$ 18

Pennyroyal Farms Cheese Plate

Blue Cheese, Molliesbollies, Laychee, housemate crackers, Marcona almonds, strawberries

$ 13

Local Peppered Albacore Tuna

spicy tamari reduction, wasabi micro greens, pickled ginger

$ 10

Caramelized Onion and Goat Cheese Tart

balsamic, Laura Chenel Goat Cheese, arugula

$ 6/9

Soup of the Season

salads

$ 12

Kale Caesar (VG)

locally grown kale, parmesan, croutons, candied lemons

$ 12

Carrot & Snap Pea Salad (VG)

arugula, radishes, basil & carrot top pesto, croutons, citrus vinaigrette

$ 12

Beet & Strawberry Salad (V)

mixed baby greens, arugula, radishes, candied almonds, maple balsamic vinaigrette

main courses

$ 24

Asian Roasted Game Hen

black rice, rainbow chard, kale, edamame, sesame seeds, soy ginger reduction

$ 30

Locally Caught Fresh Fish

fingerling potatoes, seasonal vegetables,  preserved lemon, caper relish, lemon butter

$ 24

Spring Vegetable Gnocchi (V)

potato & beet gnocchi, carrot top basil pesto,  cauliflower, snap peas, zucchini, Meyer lemons,  parmesan cheese (can be prepared vegan)

$ 29

Prawns with Wild Mushroom Risotto (GF)

chanterelle mushrooms, broccolini, sautéed leeks, tomatoes, spinach

$ 34

Grilled T-Bone Lamb Chop (GF)

coffee & chili rub, grilled summer squash, fingerling potatoes, mint-cilantro pesto, romesco

$ 35

Grilled Wild King Salmon

fresh locally caught,  mushrooms, snap peas, english peas, leeks, creamy polenta, preserved lemon-herb butter  

$ 32

Grass Fed Grilled Flat Iron Steak (GF)

mashed Yukon gold potatoes, baby rainbow carrots, demi grace, Point Reyes blue cheese butter, wild mushrooms when available