Our Menu

Our Menu


  • smoked trout deviled eggs - 7

    castelvetrano olives, fried garlic, lemon

  • little gems with point reyes blue - 13

    black mission figs, watermelon radish, crispy chicken skin

  • roasted butternut squash soup - 10

    whipped chipotle cream, ginger-spiced croutons, lavender oil

  • toasted farro and slow egg - 13

    porcini, parmesan, meyer lemon pistou, grilled bread

  • manila clams and shishito peppers - 15

    beer bratwurst, rye, anchor lager, hibiscus mustard

  • peach and heirloom tomato salad - 14

    mache, pistachios, fines herbs

  • grilled monterey bay squid - 14

    tomato-salsa crudo, peppadew, roasted olives, citrus salsa verde

  • brandade gnocchi - 15

    fennel sausage, jimmy nardello pepper, nepitella, pecorino

  • tombo tuna crudo - 14

    burnt orange oil, pickled fresno pepper, cilantro

  • house-made acorn squash cavatelli - 21 add smoked bacon -24

    bloomsdale spinach, hazelnuts, preserved lemon, fines herbs, pecorino

  • pan-roasted local ling cod - 32

    charred eggplant, calabrian chile, orange, cucumber raita, fried chickpeas

  • fried chicken - 25

    classic mac salad, smoked jalapeño buttermilk dressing

  • blue plate meatloaf - 20

    mashed potatoes, blue lake green beans

  • grilled painted hills rib eye for two - 48

    fingerling confit, charred broccoli di ciccio, creamed horseradish

  • pan-roasted duroc pork loin - 28

    cranberry beans, corno di toro peppers, apple butter, harissa, ciabatta

  • roasted heirloom squash - 8

    currant-caper relish, aleppo pepper

  • mashed potatoes - 5

  • macaroni and drunken spanish goat cheese - 10

  • bittersweet chocolate pots de crème - 10

    whipped ganache, cocoa nib

  • butterscotch pudding - 10

    pecan brittle

  • key lime pie - 10

    graham cracker crust, lime zest

  • lemon sorbets - 10

    fennel-thyme jellies, vanilla shortbread cookies

  • warm apple pie - 10

    vanilla ice cream