Lunch Menu

Lunch Menu

April 14, 2014

Starters for the Table

selection of house made salami - fennel-garlic, hazelnut-truffle , chorizo 13

deviled crab eggs - lime, curry, mustard and apple 12

lamb pastrami - pickled onion, rye crisp and coriander 11

grilled wild rice crostini -spring pea-mustard green pesto, pine nut and roasted leek 13

artisanal cheeses -selection of three 18

carmody, bellwether farms, petaluma, ca. cow’s milk ~ sweet, caramel, smooth

lamb chopper, barinaga ranch, marshall, ca. sheep’s milk ~ rich, buttery

bucheret, sebastopol, ca. goat’s milk ~ dense, buttery, complex


pancetta and garden kale soup - fava bean, crouton, garlic and grana padano 10

citrus and garden frisee salad - avocado, pistachio and citrus coriander vinaigrette 11

caesar salad -hearts of romaine, garlic croutons and grana padano cheese 11

chilled asparagus - curry avocado, radish, garden greens, preserved orange vinaigrette 13

roasted beets - hazelnut, point reyes blue cheese, red quinoa, dried cherries and madeira 10

chopped garden kale salad - sunflower seed, currants, ricotta salata, turnip and meyer lemon 10

Main Courses

chicken roulade salad -garden greens, pine nuts, pecorino and cardini vinaigrette 17

almond risotto - spring peas, asparagus, mascarpone, preserved lemon and parmesan broth 22

roasted grouper - parsnip, fennel, frisee, saffron, orange and carrot 30

braised estate beef ravioli - braised estate short rib, parmesan, oregano and maitake 24

roasted swordfish -braised artichoke, beet, fava bean, radish and pickled leeks 30

smoked stone valley farm pork chop - house made sauerkraut and riesling mustard sauce 33

grilled grass fed beef burger -cheddar cheese, house made bacon, steak onions and fries 18

grilled creekstone strip steak - spring onion, fingerling, salsify and bone marrow butter 36