Our Menu

Our Menu


  • smoked trout deviled eggs - 7

    castelvetrano olives, fried garlic, lemon

  • baby lacinato kale salad - 12

    smoked avocado, pickled red onion, pumpernickel, pecorino vinaigrette

  • roasted artichoke soup - 11

    everything bagel yogurt, asparagus, bay leaf oil, toasted rye

  • pastrami-cured beet salad - 13

    falafel granola, pickled ramp thousand island, gruyere

  • toasted farro and slow egg - 13

    porcini, parmesan, meyer lemon pistou, grilled bread

  • dungeness crab and smoked cheddar fondue - 13

    sourdough, pickled spring vegetables

  • grilled sperlonga bread with fresh ricotta - 10

    spicy coppa, bing cherries, basil

  • chorizo-stuffed grilled squid - 14

    pepperoncini, honey, toasted garlic, mint

  • brandade gnocchi - 15

    fava beans, fines herbs, currants, black truffle pecorino

  • slow-cooked pork belly - 13

    pickled peaches, heirloom tomato, gypsy pepper, scallion salsa verde

  • smoked corn and ricotta ravioli - 23 add pancetta -27

    kaffir lime-brown butter, strawberry, chile oil, crispy parsnips

  • pan-roasted local ling cod - 29

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

  • fried chicken - 25

    creamed kale, smoked jalapeño buttermilk

  • blue plate meatloaf - 20

    mashed potatoes, blue lake green beans

  • grilled painted hills rib eye for two - 48

    fingerling confit, charred broccoli di ciccio, mustard-peppercorn labneh

  • crispy pan-fried pork loin with smoked bacon mayo - 28

    grilled escarole, fregola, peppadew, green tomato

  • broccoli di ciccio - 8

    toasted chile, meyer lemon

  • mashed potatoes - 5

  • macaroni and drunken spanish goat cheese - 10

  • bittersweet chocolate pots de crème - 10

    whipped crème fraiche, honey-glazed almonds

  • butterscotch pudding - 10

    pecan brittle

  • key lime pie - 10

    graham cracker crust, lime zest

  • blood orange sorbets - 10

    fennel-thyme jellies, vanilla shortbread cookies

  • coconut cream pie - 10