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Dinner

  • October 29, 2014
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  • Wood oven-baked local oysters with absinthe, breadcrumbs and fennel-celery salad    16
  • Cardoon salad with wild nettle and egg toast    11
  • Smoked quail with grilled chicory salad, duck giblets and radishes    14
  • Butter lettuce salad with Camino vinegar and herbs    9
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  • Grilled local squid with cucumbers, mint and pickled chiles    15
  • Fresh shellbean and sunchoke ragoût with grilled little gems    10
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  • Roast pork loin with grilled duck & pork sausage, smoky lentils and sauerkraut    28
  • Wood oven-roasted king trumpet and hen-of-the-woods mushrooms with grits, roasted escarole
  • and an egg cooked by the fire    25
  • Grilled local rockfish with roasted eggplant, beets, chiles, and sesame    27
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  • Fiscalini cheddar    7