Wood oven-baked oysters with absinthe, breadcrumbs
and carrot salad 13
Grilled broccoli Romanesco with red lentils, oro blanco
and preserved lemon 9
Fried anchovies with puntarelle salad and green olives 11
Smoked duck breast with mashed beets, turnip kraut
and pumpkin seed oil 11
Mâche and curly endive salad with red daikon, herbs and lemon 9
Dungeness crab bisque with black trumpet mushrooms 10
Wood oven-roasted king trumpet mushrooms with smoked
sheepsmilk ricotta and hazelnuts 12
Half a Dungeness crab grilled in the fireplace with fingerling
potatoes, roasted turnips, chicory salad and green garlic mayonnaise 24
Additional half crab 12
Wood oven-baked chanterelle and hedgehog mushrooms with
artichokes, escarole and nettle pesto 21
Grilled chicken breast and leg with rutabaga, greens,
tomato and chile 26
Fiscalini cheddar 6
and carrot salad 13
Grilled broccoli Romanesco with red lentils, oro blanco
and preserved lemon 9
Fried anchovies with puntarelle salad and green olives 11
Smoked duck breast with mashed beets, turnip kraut
and pumpkin seed oil 11
Mâche and curly endive salad with red daikon, herbs and lemon 9
Dungeness crab bisque with black trumpet mushrooms 10
Wood oven-roasted king trumpet mushrooms with smoked
sheepsmilk ricotta and hazelnuts 12
Half a Dungeness crab grilled in the fireplace with fingerling
potatoes, roasted turnips, chicory salad and green garlic mayonnaise 24
Additional half crab 12
Wood oven-baked chanterelle and hedgehog mushrooms with
artichokes, escarole and nettle pesto 21
Grilled chicken breast and leg with rutabaga, greens,
tomato and chile 26
Fiscalini cheddar 6
February 6, 2012
BREAD AVAILABLE UPON REQUEST
Corkage 20
An 18% gratuity will be added for parties of 6 or more.
