Sheepsmilk ricotta with rapini, olive toast and Jerusalem
artichoke chips 10
Dungeness crab and citrus salad with preserved lemon
and flatbread 13
Cauliflower, cardoon, spring onion and egg salad
with pounded capers 10
Winter chicory salad with anchovy and parmesan 9
Grilled local sardines with puntarelle, chiles
and pounded herbs 12.5
Slow-cooked chicken ragù with polenta and cavolo nero 12
Boudin blanc with homemade red and green sauerkrauts a
nd potatoes cooked in duck fat 22
Wild nettle sformato with black trumpet mushrooms, grilled
radicchio and lentils 19
Grilled local ling cod, artichokes and endive with garbanzo
beans and smoked chiles 24
Fiscalini cheddar 6
artichoke chips 10
Dungeness crab and citrus salad with preserved lemon
and flatbread 13
Cauliflower, cardoon, spring onion and egg salad
with pounded capers 10
Winter chicory salad with anchovy and parmesan 9
Grilled local sardines with puntarelle, chiles
and pounded herbs 12.5
Slow-cooked chicken ragù with polenta and cavolo nero 12
Boudin blanc with homemade red and green sauerkrauts a
nd potatoes cooked in duck fat 22
Wild nettle sformato with black trumpet mushrooms, grilled
radicchio and lentils 19
Grilled local ling cod, artichokes and endive with garbanzo
beans and smoked chiles 24
Fiscalini cheddar 6
February 8, 2010
Corkage 15
An 18% gratuity will be added for parties of 6 or more.
