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  • October 22, 2014
  • Local octopus and cucumber salad with flageolet beans and pickled chiles    14
  • Scallion frittata with sunchokes, fire-roasted peppers and sesame    11
  • Fennel, radish and arugula salad with eggplant and yogurt    10
  • Butter lettuce salad with Camino vinegar and herbs    9
  • Smoked oyster and salted ling cod stew with hen-of-the-woods mushrooms and wild nettles    15
  • Grilled duck wing confit with Belgian endive and pomegranate    11
  • Grilled pork leg , slow-cooked shoulder and pig’s head fritters with polenta, rapini and prunes    28
  • Fresh shellbean gratin with king trumpet mushrooms, turnips and an egg cooked by the fire    25
  • Grilled local rockfish and squid with green beans, grilled potato and smoky tomato sauce    27
  • Fiscalini cheddar    7