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Dinner

  • December 20, 2014
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  • Cured local mackerel with smoky lentils, citrus and fennel    12
  • Kabocha squash salad with grilled spring onions, pomegranate, yogurt and almonds    10
  • Smoked quail with sauerkraut salad, carrots and turnips    13
  • Chicory salad with Camino vinegar and aged sheepsmilk cheese    10
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  • Farro with matsutake mushrooms, cardoons and wild nettles    13
  • Sheepsmilk ricotta with grilled artichokes, black trumpet mushrooms and garlic-sorrel toast    14
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  • Grilled NY steak and slow-cooked shoulder with garbanzo beans, grilled radicchio and herb butter    32
  • King trumpet mushroom parcel with grits, mustard greens, burdock, sunchokes and an egg cooked by the fire    25
  • Half a Dungeness crab grilled in the fireplace with rutabaga, Savoy cabbage and pickled chile mayonnaise    28
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  • Fiscalini cheddar    7