DINNER MENU

May 22, 2013

Starters

Housemade silken tofu, dashi broth, Maine lobster, English peas, sesame, flowering cilantro	16
County Line greens salad, banyuls vinaigrette, farmers cheese, avocado, market sprouts, nuts and seeds	13
House smoked trout, potato latke, horseradish cream, pickled beets, shaved fennel	16
Brandt Family Farms beef tartare, mustard greens, black garlic, piadini flatbread	15
Roasted carrot salad, housemade buttermilk, quinoa, sweet & sour golden raisins, lentils, vadouvan oil	14
Spanish octopus, mandarins, marcona almonds, castelvetrano olive aioli, Sardinian couscous, wild arugula	16

Entrees

Housemade fettuccine, sepia, spring peas, calabrian chili, genovese basil	26
Alaskan halibut, morel mushrooms, asparagus, pickled ramps, chard subric, bacon marmalade	29
Mirin and soy braised black cod, Mendocino uni and shiitake sticky rice, charred bok choy	33
Wild Monterey King salmon, artichokes, piquillo peppers, first of the season squash, preserved meyer lemon	31
Liberty Farms duck, breast and crispy confit, baby turnips, sherry-onion soubise, dried cherry, watercress	28
Brandt Family Farms bavette, fava beans, Nameko mushrooms, beef tongue, baby chicories, country bread, pink peppercorn broth	31

Desserts - all 10

Strawberry-rhubarb crisp, brown sugar oatmeal streusel, white chocolate ginger ice cream

XXX- triple dark chocolate layer cake

Bailey's Irish cream cheesecake, Guinness caramel, malted peanut brittle

Meyer lemon meringue icebox cake, housemade graham crackers, olive oil cake

Peppermint white chocolate mousse, dehydrated bittersweet chocolate mousse, whipped milk chocolate mousse, Bay Laurel chip ice cream

Cheese - 12

Bohemian Creamery Capriago and Boho Bel

Coffee & Tea

Pure Leaves and Mighty Leaf Teas	3.50
Four Barrel French press	5

Dessert Wines

Niepoort Tawny - 10
Smith Woodhouse 10 Year Porto Tawny - 16
Domaine de Durban Muscat de Beaumes de Venise 2006 - 12
Patrick Bottex "La Cueille" Bugey-Cerdon Gamay Rose - 13
Domaine La Tour Vieille Banyuls Fortified Grenache 2009 - 14
Cossart Gordon "Rainwater" Madeira - 10
Cossart Gordon Bual 10 Year Aged Madeira - 17
Cossart Gordon Bual 15 Year Aged Madeira - 22

To comply with San Francisco mandates, a 4% surcharge will be added to all food and beverage sales.
A gratuity of 18% may be added to parties of 6 or more.