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DINNER MENU              WINE LIST

 
Appetizers

PEI Mussels
garlic, tomato, chorizo, grilled bread

Crispy Spanish Octopus
wild arugula, romesco, fingerling potatoes

French Onion Soup
veal bone broth, crouton, Swiss cheese

French Wedge​
gem lettuce, cherry tomatoes, Pt. Reyes blue cheese,
Hobbs lardons, buttermilk dressing

Poached Pear Salad
pistachio pesto, Pt. Reyes blue cheese, fresh and
poached pears, champagne vinaigrette

Entrées

Filet Mignon Steak Tartare
mustard, cornichons, toast

Escargots à la Bourguignonne
garlic & herb butter, toast

2 Cheese Plate​
select two cheeses from the cheese list below fresh
& poached pear, fig jam, toast

Duck Liver Pate
Pt. Reyes blue cheese, fresh and poached pear, toast

Baked Brie
pistachio, cranberry, honey, toast

Steak Frites
14oz NY, duckfat truffle fries, red wine bordelaise sauce, mustard aioli

Duroc Pork Chop
red pepper & tasso ham basquaise, mashed potatoes, vegetables

Maple Leaf Duck Breast​
farro, zucchini summer squash, peach, gastrique

½ Rocky farms Jr Chicken
mashed potatoes, vegetables, herbed jus
 

Local Swordfish
crispy fingerlings, sauce vierge, mixed greens, seasonal vegetables, marinated gigantes beans

Scottish Salmon
parsnip puree, spinach, du puys lentils, lemon beurre blanc

Wild Mushroom Linguini
wild mushrooms, roasted garlic cream, cauliflower puree Pecorino Romano

 

Cheese

Humbolt Fog
goat · semi-soft· California

Lamb Chopper
goat · semi-firm · Holland

Pt. Reyes Blue
raw cow · semi-soft · USA

Boschetto Al Tartufo
sheep · semi-firm · Italy

Desserts

Crème Brulee
vanilla bean

Griddled Banana Bread
bananas foster, vanilla ice cream

Flourless Chocolate Cake
brandied cherries, whip

Goat Cheese Cheesecake
fruit, whip

Sides

Duckfat Truffle Fries
pecorino romano, mustard aioli

Macaroni & Cheese
yellow & white cheddar

Organic Market Vegetable
changes daily, ask your server

 

EXECUTIVE CHEF Fred Piehl   •   CHEF DE CUISINE Victor Rosales