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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 Arugula salad, goat cheese, olive tapenade, fingerling potatoes, grilled red onion, whole grain mustard vinaigrette 11 Beet & Grapefruit salad, winter chicories, feta crema, banyuls vinaigrette 10 Portabello & Polenta, parmesan cream, aged balsamic, arugula & frisée 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 pappardelle pasta, braised oxtail, arugula-walnut pesto, rappini, herbed ricotta, roasted garlic, cippolini onion 21 Pork chop, pine nut-caper brown butter, parsnip purée, cauliflower, potato coins 23 Marinated filet mignon, beurre Montpelier, bone marrow, white bean-roasted garlic purée, grilled crostini, broccolini 32 Roasted chicken, whole grain mustard demi, horseradish potato gratin, brussels sprouts & spinach crème fraîche 21 Dayboat scallops, jasmine-dashi broth, pearl pasta, spinach, mushroom 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 Almond-pear financier, vanilla ice cream, Sonoma honey 8 Chocolate silk cake with pecan-fleur de sel crust 9 Seasonal fruit sorbet 8

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