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Dinner

  • September 29, 2014
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  • Local octopus and cucumber salad with chiles and crispy flatbread    13
  • Avocado and tomato salad with greens and sesame    11
  • Sheepsmilk ricotta with carrot salad, dragon tongue beans and preserved lemon    10
  • Butter lettuce salad with homemade vinegar and herbs    9
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  • Wood oven-baked oyster and petrale sole stew with king trumpet mushrooms and scallions   15
  • Pig’s head fritter and duck giblet confit toast with sauerkraut    11
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  • Paella cooked in the fireplace with quail, duck and pork sausage, shellbeans, romano beans, pickled chiles
  • and butter lettuce salad    27
  • Ratatouille with fried hen-of-the-woods mushrooms, wild nettles, red lentils and an egg cooked by the fire    25
  • Grilled local king salmon with grilled fingerling potatoes, turnips, eggplant and tomatillos    28
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  • Garden Variety ‘Moonflower’ cheese    8