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Starters Mixed organic green salad, carrot, lemon vinaigrette 9 Little gem salad, cherry tomato, olive, white anchovy, blue cheese-caeser dressing 11 Frisée & spiced cherry salad, brillat-savarin cheese, candied pecans, balsamic-cherry vinaigrette 12 Roasted beet salad, avocado purée, pea shoots, red onion, buttermilk dressing 10 Fried oysters, julienne zucchini, daikon sprouts, saffron-champagne sauce 14 Beef carpaccio, basil-pepper polenta, roasted garlic aïoli, olive vinaigrette, Stone Edge Farm mesclun 12 Dungeness crab-brandade cake, piquillo pepper aïoil, cucumber raïta, lemon evoo 14 Main Courses Risotto (Changes daily) 18 Fresh tagliarini pasta, lamb meatballs, spring vegetables, roasted garlic ricotta 19 Pork chop, whole grain mustard demi, cabbage-fennel slaw, quinoa cake 24 Marinated filet mignon, Laura Chenel goat cheese butter, ratatouille, Stone Edge Farm potatoes 32 Roasted chicken, Caggiano sausage mushroom cap, ricotta gnocchi, pesto drizzle, roasted tomato coulis 24 Wild king salmon, sauce choron, smashed leek-potatoes. garlic green beans 28 We proudly serve produce from Stone Edge Farm, Paul's Produce & Fifth Street Farms C.C.O.F. Desserts Yuzu citrus cheesecake, lemon crème fraîche 8 Crème brûlée with chocolate-almond toffee 8 Fresh strawberry crisp with vanilla ice cream 8 Chocolate silk cake with pecan-fleur de sel crust 9 Seasonal fruit sorbet 8

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