Skip directly to content

Dinner

  • October 30, 2014
  •  
  • Wood oven-baked local oysters with absinthe, breadcrumbs and fennel-celery salad    16
  • Cardoon, fire-roasted pepper and rutabaga salads with preserved lemon    11
  • Smoked quail with grilled radicchio salad, duck giblet confit and red daikon    12
  • Butter lettuce salad with Camino vinegar and herbs    9
  •  
  • Duck soup with grilled little gems and sunchokes    11
  • Grilled local squid with cucumbers, mint and pickled chiles    15
  •  
  • Roast pork loin with grilled duck & pork sausage, farro, green beans and almonds    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 fresh shellbeans, Savoy cabbage, chiles, and saffron    27
  •  
  • Fiscalini cheddar    7