dinner menu

Executive Chef Roberto Tamayo

Fall 2021 Updated Oct 15, 2021


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

Wild Mushroom Bruschetta (V)  $18
toasted ciabatta, basil aioli, micro greens

Sautéed Wild Mushrooms (V)     $14
sunchoke purée, a mix of chanterelles, black trumpets, hedgehogs


Persimmon & 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
jasmine rice, green curry sauce, broccolini

Wild Mushroom Risotto and Shellfish  (GF) $35
wild prawns, fish, clams

Tika Masala Soba Noodles (VG)   $28
roasted winter vegetables, spicy Tika Masala 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 Ribeye Steak (GF) $42
mashed potatoes, broccolini, red wine reduction

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


Cheddar Mac & Cheese (V) $10

Broccolini (v)  $9

Brussel Sprouts  (v)  $10

Lavender Hand Sanitizer $5

We use as many organic ingredients as possible.