Winter Soup 8
Always Vegetarian, Seasonal, Fresh
French Onion Soup 8
Classic Gratinee
Simple Green Salad 8
Baby Lettuces, Verjus Vinaigrette, Blue Cheese Crostini
Fall Fruit Salad 10
Pear, Persimmon, Figs, Arugula, Treviso, Hazelnuts, Goat Cheese, Pomegranate Dressing
Bistro Salad 11
Frisee, Poached Duck Egg, Duck Confit, Sherry Dressing
Beets, Beets and More Beets 10
Roasted, Sliced, Dressed
Wild Mushroom Toast 12
Crescenza Cheese, Micro Greens
Rissoto Fonduta 14
Arborio Rice, Fontina Cheese, Winter Truffle Broth
Dungeness Crab Tower 14
Avocado, Fennel, Grapefruit, Yuzu
Venison Tartare 14
Hand Chopped Loin, Classic Accompaniments, Crostini
Add Quail Egg $2
Charcuterie 6/18
Assorted Pates, Terrines and Salumi
Dinner Entrees
Vegetarian Plate 21
Wild Mushrooms, Celery Root Puree, Baby Carrots, Braised Greens, Cipollini Onions
Strozzapretti Pasta 22
Lamb Shoulder and Root Vegetable Sugo
Pan Roasted Arctic Char 27
Celery Root Puree, Foraged Mushrooms, Buttery Baby Carrots
Bourride (Seafood Stew) 30
Monkfish Tail, Shrimp, Clams, Potatoes, Fennel, Shellfish Broth, Saffron Aioli
“Chicken ‘n’ Dumplings” 24
Braised Sonoma Range Chicken, Potato-Pumpkin Gnocchi
Roasted Liberty Duck Breast 28
5-Spice Roasted Heirloom Squash, Braised Red Cabbage, Spelt, Star Anise-Szechuan Pepper Sauce
5 Dot Ranch Grilled Flank Steak 24
Fries or Roasted Fingerlings, Arugula-Roquefort Salad, Roasted Shallot Demi-Glace
Heritage Pork Platter 28
Breaded Cutlet, Braised Belly, Shoulder Confit, Organic Grits, Braised Greens
5 Dot Ranch Braised Short Ribs 28
Horseradish Yukon Potato Puree, Roasted Cipollini Onions,
Bloomsdale Spinach
“Hunter’s Plate” 34
Venison Loin, Wild Boar Chop, Quail, Spaetzle, Winter Vegetable Fricasee
Sides 6
Pommes Frites
Sauteed Spinach
Roasted Fingerling Potatoes
Creamy Grits
