The Bar Menu

Bar
November 2012

lamb pastrami with coriander aioli, pickled onion and rye crisps 9.50
oat fried caraway beef sausages with pickled grapes and mustard sauce 8.75
garden eggplant, squash, pepper dip with pine nuts, oregano, eggplant chips and seed crackers 8.50
dungeness crab with squash aioli, baby greens, crispy avocado, cilantro and pickled peppers 14.00
pickled garden tomatillo with oregano buttermilk dressing 7.50
pork terrine with fennel fig marmalade, walnut butter and grilled brioche 11.50

clam and corn chowder with butternut squash, leeks, potatoes and bacon 8.00
texas style beef chili with tomato, beer, hominy and cornbread 8.00
beets with apples, endive, aged cheddar, chardonnay vincotto and apple vinaigrette 10.75
caesar salad with hearts of romaine, garlic croûtons and vella dry jack cheese 10.50
young lettuces with preserved quince, spiced grenache grapes and pomegranate seeds 9.50
grass fed burger with cheddar, pancetta, steak onions and fries 16.50

artisan cheeses
cowgirl creamery chimney rock, petaluma, ca 6.00
organic jersey cow’s milk, dusted with herbs and pioppini and shiitake mushrooms

barinaga ranch baserri, marin county, ca 6.00
raw sheep’s milk ~ grassy, farmhouse basque-style tomme

central coast creamery goat gouda, paso robles, ca 6.00
goat’s milk ~ dense, smooth, and slightly nutty, aged four months

general manager tracy dunne - master gardener diane dovholuks
FAMILY OWNED. ESTATE GROWN. SUSTAINABLY FARMED.
consuming raw or undercooked food may increase your risk of food borne illness
18% gratuity will be added to parties of six or more guests