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Dinner

  • Decemebr 4, 2016
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  • FIRST COURSES
  • Smoked oyster frittata with fennel salad, crème fraîche and smoked sardine toast    16
  • Puntarelle salad with grilled spring onions and sunchokes    14
  • Grilled cauliflower salad with red lentil hummus, celery and chiles    14
  • Chicory salad with aged sheepsmilk cheese and Camino vinegar    14
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  • MIDDLE COURSES
  • Half a local Dungeness crab grilled in the fireplace with radishes, yuzu and chile mayonnaise    18
  • Matsutake mushroom ragoût with artichokes, hominy and grilled little gems    17                                                    
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  • MAIN COURSES
  • Grilled pork loin and sausage with cabbage and almonds    37
  • Grilled kabocha squash with chanterelle mushrooms, garbanzo beans, sprouting broccoli
  • and a poached egg    32
  • Wood oven-roasted whole trout with roasted radicchio and turnips    42 / 52
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  • SIDES
  • Wood oven-roasted carrots with cilantro and chiles    8
  • Farro with garlic and cutting celery    7
  • Grilled homemade flatbread    2
  • Camino fermented chile sauce    1.5
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