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  • November 21, 2014
  • Wood oven-baked oysters with absinthe, breadcrumbs and carrot salad    16
  • Kabocha squash salad with grilled Belgian endive, pomegranate, almonds and yogurt    10
  • Puntarelle salad with sheepsmilk ricotta toast, beets and sunchokes     11
  • Chicory salad with Camino vinegar and herbs    9
  • Half a Dungeness crab grilled in the fireplace with rutabaga, preserved lemon and garlic mayonnaise    16
  • Roasted pork soup with rice, matsutake mushrooms and wild nettles   12
  • Grilled quail with garbanzo beans, grilled little gems, yacón, chile and sesame    28
  • Wood oven-roasted porcini and king trumpet mushrooms with polenta, greens, cardoons
  • and an egg cooked by the fire    25
  • Grilled local rockfish with turnips, artichokes and burdock    28