Dinner

 

Starters

Marinated Beet Salad*
Horseradish yogurt, grapefruit, toasted pistachio, micro celery11

Fall Chicory Salad*
Kuri squash, apples, mustard vinaigrette, pomegranate, sheep cheese, walnut10

Parsnip & Pear Soup
Hazelnuts & oil, sorrel, focaccia8

Steak Tartare
Parsley, capers, cornichons, shallots, quail egg, grilled levain  14

Nonna’s Meatballs
Tomato sauce, picked herbs, pecorino, focaccia  11

Grilled Monterey Bay Squid*
Lemon, caper, Calabrian chili, minto  13

Liberty Farms Duck Liver Mousse*
Cranberry gelee, whole grain mustard, grilled levain  10

Marinated White Anchovies*
Confit baby peppers, crispy garlic chips, oregano, olive oil13

Mains

Housemade Fall Squash Mezzaluna Pasta
Sage, brown butter, filberts, bitter greens, pecorino15/27
Add house cured bacon  5

Grilled 12oz Pork Chop*
Brussel sprouts, potato, maitake mushrooms, truffle butter, pork jus31

Roasted Local Trout*
Curry couscous, rainbow cauliflower, grapes, grenobloise29

Venison Pot Pie
Roasted parsnip, escarole, pearl onions, juniper veloute, butter crust 28
Veg Pot Pie option is available upon request 26

Sides

Plate of homemade focaccia, rosemary, olive oil  3
Add house cured bacon to any dish  5*
 

* Is a gluten free dish or can be.