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

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

Sautéed Wild Scallops(GF) $18
parsnip  pureé, citrus sabayon

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


Fig & Pear Salad (V,GF)     $15
arugula, feta cheese, balsamic vinaigrette, candied walnuts

Heirloom Tomato Caprese Salad (V, GF)    $15
local tomatoes, fresh mozzarella, basil, balsamic, olive oil

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
 fingerling potatoes, grilled summer squash,  parsnip purée, green beans

Wild Gulf Prawns  (GF) $34
sticky rice, ponzu sauce, starry shiitake mushrooms, peppers, onions, wok ahoy, Fujikake

Curried Acorn Squash (V,GF)   $28
farro, apples, dried cranberries,  curried butternut squash sauce, broccolini

Vegetable Gnocchi (V) $28
potato gnocchi, snap peas, kale, cauliflower, lemons, herbed pumpkin seed pesto, parmesan cheese
(Vegan option available upon request)

Grilled Grass Fed Flat Iron Steak (GF) $36
mashed potatoes, broccolini, green beans, pinot noir porcini demi glace 

Grilled Swordfish (GF) $35
mashed potatoes, broccolini, golden raisin chimichurri

Grilled Pork Chop (GF) $35
fingerling potatoes, broccolini, roasted baby carrots, fig balsamic gastrique


Cheddar Mac & Cheese (V) $10

Lavender Hand Sanitizer $5

We use as many organic ingredients as possible.