Appetizers

Kumamoto oysters on the half shell with red wine mignonette

13

Celery root and potato soup with chive oil

8

Romaine, radicchio and watercress with gorgonzola and walnuts in red wine vinaigrette

8

Ahi tuna tartare tacos with lime vinaigrette and mango salsa

13

Mussels sautéed in Pernod with tarragon and grilled bread

12

Pizzetta with heirloom tomatoes, fava beans and basil

11

Grilled lamb chops with gorgonzola polenta cake, roasted peppers and sherry vinegar

12

Gnocchi with wild mushrooms and pecorino

9

Arancine stuffed with duck confit and goat cheese

10

Baked piquillo peppers stuffed with fresh dungeness crab in a pimienton béchamel

10

Entrees

Pumpkin ravioli with sage and hazelnuts

19

Seared day-boat scallops over leek risotto

27

Pan roasted chicken over parsnip puree with baby carrots and black truffle vinaigrette

22

Braised oxtail with housemade pappardelle

20

Grilled local halibut with lemon beurre blanc, asparagus and farro salad 

25

Coca-Cola braised pork shoulder with white bean puree and pickled red onions

21

Seared beef "Wellington" in puff pastry with horseradish cream, bone marrow butter and Yorkshire pudding

29

Sides

Crispy polenta fries with spicy tomato vinaigrette

4

Sautéed brussels sprouts with capers and brown butter

5

Grilled asparagus with shaved pecorino

5