Our Menu

Our Menu


    • early girl tomato and gypsy pepper soup - 11

      goat cheese, marjoram pesto, sourdough croutons

    • ahi tuna tartare deviled egg - 15

      nicoise olive, watercress

    • smoked filet mignon bruschetta - 11

      hen of the woods mushroom, fried herbs, green garlic aioli

    • grilled pork belly - 14

      apricot, pistachio, espellete pepper, tarragon

    • crispy octopus with french fingerling hash - 14

      soppressata, harissa vinaigrette, treviso

    • lollo rosso and red oak lettuces - 13

      shaved fennel, toyko turnip, toasted walnut, fiore sardo

    • toasted farro and slow egg - 13

      porcini, parmesan, meyer lemon pistou, grilled bread

    • brandade gnocchi - 16

      english peas, lemon, fresh ricotta, aleppo breadcrumb, mint

    • buratta with house-made bacon sourdough - 13

      fig jam, mint, hazelnut, chile-brown butter

    • house-made ricotta cavatelli - 21

      roasted corn, favas, bloomsdale spinach, fontina fonduta and puffed barley

    • local king salmon - 32

      saffron fregola, fennel, gaeta olive, marcona almond, strawberry

    • fried chicken - 25

      strawberry arugula salad, smoked jalapeño buttermilk dressing

    • blue plate meatloaf - 20

      mashed potatoes, blue lake green beans

    • coriander-crusted lamb sirlion - 29

      panisse, summer squash, romesco, pickled ramp lebneh

    • grilled hanger steak - 31

      papas al mano, spigarello, horseradish, chimichurri

    • grilled romano beans - 9

      green olive, cherry tomato, orange blossom

    • mashed potatoes - 5

    • macaroni and drunken spanish goat cheese - 10

    • chocolate hazelnut semifreddo - 10

    • butterscotch pudding - 10

      pecan brittle

    • key lime pie - 10

      graham cracker crust, lime zest

    • wite peach and blackberry crumble - 10

      house-made honey-ginger ice cream

    • lemon mint sorbet - 10

      almond tuile