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Dinner

  • January 26, 2015
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  • Wood oven-baked local oysters with absinthe, breadcrumbs and radish salad    17
  • Citrus and yacón salad with chiles and preserved lime    11
  • Kabocha squash and grilled new onion salad with sheepsmilk yogurt, pomegranate and walnuts    12
  • Chicory salad with Camino vinegar and aged sheepsmilk cheese    10
  • Dungeness crab broth with rice and pickled chiles    11
  • Chanterelle and king trumpet mushroom ragoût with burdock, Savoy cabbage and Périgord black truffles    21
  • Half a Dungeness crab grilled in the fireplace with smoky lentils, cauliflower and black trumpet mushrooms    29
  • Additional half crab    17
  • Fried hen-of-the-woods mushrooms with garbanzo beans, hominy, rapini and an egg cooked by the fire    25
  • Grilled beef sirloin and short ribs with farro, cardoons, grilled radicchio and anchovy    32
  • Fiscalini cheddar    7