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Starters Mixed organic green salad, hearts of palm, carrot, sun dried tomato-lemon vinaigrette 9 Butter lettuce salad, shaved red onion, breakfast radish, croutons, gorgonzola, roasted garlic-buttermilk dressing 11 Watercress & frisée salad, prosciutto de parma, walnut pesto croutons, hard cooked egg 12 Beet & Grapefruit salad, winter chicories, feta crema, banyuls vinaigrette 10 House smoked trout, potato rösti, chilled asparagus, sauce gribiche 12 Beef carpaccio, wasabi aïoli, ginger-soy-sesame vinaigrette, pear, pine nut, mint & cilantro 12 Dungeness crab cake, piquillo pepper aïoil, cucumber raïta, lemon evoo 16 Main Courses Risotto (Changes daily) 18 Fresh tagliarini pasta, lamb meatballs, spring vegetables, roasted garlic ricotta 20 Pork chop, pine nut-caper brown butter, parsnip purée, cauliflower, potato coins 24 Marinated filet mignon, sun dried tomato crema, asparagus, hollandaise, poached egg, braised leek smashed potatoes 32 Roasted chicken, whole grain mustard demi, horseradish potato gratin, brussels sprouts & spinach crème fraîche 21 Porcini crusted salmon, jasmine-dashi broth, artichoke, mushroom, pearl pasta 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 Banana Bread Pudding with vanilla ice cream 8 Chocolate silk cake with pecan-fleur de sel crust 9 Seasonal fruit sorbet 8

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