Dinner

appetizers

antipasto cured meats, artisan cheese, house pepper tapanade, seasonal accoutrements    14
T Mac and cheese Fontina cheese, herbed bread crumbs, white truffle oil     9
Mediterranean mussels  pernod, caramelized fennel, tarragon, tomato ragu     12
Dungeness crab cake arugula, jicama, piquillo pepper, huckleberry vinaigrette, mango   13
ahi tuna tar tare  avocado, jicama, piquillo pepper, watercress, Meyer lemon oil, sesame crisps     13
beef tenderloin carpaccio caperberries, shallots,  truffle salt, Parmiggiano - Reggiano, arugula, balsamic reduction  13
grilled asparagus Miner's lettuce, arugula, Watermelon radish, huckleberry coulis  11

soups and salads

Napoli salad  mixed greens, jicama, cucumber, tomato, radish, white balsamic vinaigrette  8
pear salad  arugula, bibb lettuce, Parmiggiano - Reggiano, pine nuts, white truffle vinaigrette  10
roasted beet salad hazelnut smoked blue cheese, candied walnuts, fresh arugula    10
beef minestrone soup tenderloin tips, pearl pasta, Parmigiano-Reggiano  9
fire roasted tomato bisque gorgonzola foam, basil oil, herbed bread crumbs  9
spinach salad oyster mushrooms, huckelberries, fried shallot, balsamic reduction, warm bacon vinaigrette   11

pastas and grains

frutti de mara piquillo pepper, mussels, clams, prawns, calamari, chorizo, saffron, black pasta 27
Manila clam smoked jalapeno, panchetta, spinach fettuccine, grilled balsalmic onions  25
tagliatelle pasta housemade Italian sausage, dried tomato, grilled balsalmic onions, pesto cream 20
bolognese house made pappardelle pasta, fresh picked thyme, Parmiggiano - Reggiano    20
sweet potato gnocchi brown butter sage, butternut squash, sunchokes, pear mostarda, fried shallot     22
oxtail ravioli braised oxtail, triple creme, oyster mushrooms, red chard, green peppercorn, veal reduction    26
Dungeness crab agnolotti Meyer lemon ricotta, English peas, nettles, Yellowfoot mushroom  27

entrees

*10oz tenderloin steak fingerlings, grilled asparagus, demi glace, foie gras maple butter    34
duck hoisen glazed seared breast, confit leg, smoked pork belly, currants, red chard, french green lentils, duck jus  25
sRF Kurabuta pork shank cider braised shank, red chard, fingerling/smoked pork belly hash,  carmdlized apple demi   31
mahi mahi green curry, baby carrots, mango relish, coconut Basmati rice, plantains, huckleberry coulis     27
scallops Serrano ham, preserved Meyer lemon, Piquillo pepper, chard, sunchoke puree, blood orange beurre blanc  26

Our menu is constantly changing and evolving with the seasons. We strive to serve the freshest and best product available each day therefore, prices and menu items may vary. Updated March 21.

No separate checks for parties of six or more and 18% gratuity may be added. Split plate charge is $2.00, *The Health Department would like you to know, foods that contain raw or undercooked ingredients may increase you risk for forborne illness.