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Dinner

  • February 18, 2017
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  • FIRST COURSES
  • Local ling cod brandade fritters with grilled cauliflower and horseradish    16
  • Citrus salad with grilled Belgian endive, red lentil hummus and fresh turmeric    14
  • Chanterelle mushroom toasts with fennel salad and burdock chips    16
  • Chicory salad with aged sheepsmilk cheese and Camino vinegar    14
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  • MIDDLE COURSES
  • Half a Dungeness crab grilled in the fireplace with radish salad and pickled chile mayonnaise    18
  • Roast duck consommé with Périgord black truffle-cabbage bundle    22
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  • MAIN COURSES
  • Grilled duck breast and slow-cooked leg with farro, greens, blood orange and almonds    38
  • Black trumpet mushrooms with smoky lentils, sauerkraut and a poached egg    32
  • Wood oven-roasted whole trout with grilled rutabaga, new onions and fried spices    38 / 50
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  • SIDES
  • Brussels sprouts with pickled chiles    8
  • Grilled homemade flatbread    2
  • Camino fermented chile sauce    1.5
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