dinner menu

Executive Chef Roberto Tamayo

Spring updated April 11, 2021


Soup of the Day $7/10

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

Sautéed Calamari  (GF) $18
garlic and roasted red pepper romesco

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


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

Carrot & Snap Pea Salad (VG) $14
baby lettuces, candied hazelnuts, radishes, pears, , lemon vinaigrette croutons

Little Gem 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 Wild Caught Fish (GF)  $M/P
asparagus cream purée, fingerling potatoes, broccolini

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 burry blanc

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


Cheddar Mac & Cheese (V) $10

Lavender Hand Sanitizer $5

We use as many organic ingredients as possible.