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Dinner

  • July 6, 2015
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  • Wood oven-baked oysters with absinthe, breadcrumbs and Belgian endive salad    20
  • Cucumber salad with beets, okra and crispy flatbread    14
  • Smoked quail salad with eggplant, carrots and duck giblet confit toast    16
  • Butter lettuce salad with Camino vinegar and herbs    12
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  • Grilled local squid with tomatillos, grilled torpedo onions and chiles    16
  • Grilled artichokes with sheepsmilk ricotta, grilled escarole, fresh turmeric and walnuts    15
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  • Grilled ribeye steak with farro, corn, cherry tomatoes, herb butter and grilled scallions    43
  • Grilled king trumpet mushrooms with polenta, greens, summer squash, sea beans and a poached egg    29
  • Wood oven-roasted whole petrale sole with new potatoes, green beans, wild nettles and basil    37
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  • Fiscalini cheddar    9