| Roasted Nuts |
$6.00 |
with cayenne, maple and garden herbs. |
| Olives Marinated |
$6.00 |
in citrus, garden rosemary and garlic. |
| Baked Goat Cheese Gratin |
$7.00 |
with grilled bread. |
| Pizzetta |
$14.00 |
with speck prosciutto, blue cheese and chanterelle mushrooms. |
| Smoked Salmon |
$8.00 |
on toast with fromage blanc and pickled fennel. |
| Slow Cooked Beets |
$10.00 |
with cucumber, toasted cumin vinaigrette and lebnah. |
| Garden Squash Soup |
$8.00 |
with creme fraiche, oregano and pumpkin seeds. |
| Market Greens |
$9.00 |
with walnuts, red wine vinaigrette and pt. reyes blue cheese. |
| Local Calamari |
$11.00 |
with marble potatoes, tomato confit and black olive tapenade. |
| Heirloom Tomatoes |
$10.00 |
on grilled sourdough with chicories and goat cheese rolled in fennel ash. |
| Caesar Salad |
$10.00 |
with garlic croûtons and vella dry jack cheese. |
| Seafood Pan Stew |
$25.00 |
with green olives, garden peppers and oven dried tomato. |
| Smoked Chicken Salad |
$22.00 |
with young lettuces, pickled chanterelles and dried apricots. |
| Agnolotti |
$20.00 |
of bitter garden greens with fresh ricotta, burrata and heirloom tomatoes. |
| Sow Roast Lamb Sandwich |
$16.00 |
with mixed greens, smoked tomato jam and house made chips. |
| Local Rock Cod |
$25.00 |
with cranberry beans, broccoli di cicco and garden herb pesto. |
| Smoked Natural Hampshire Pork Chop |
$28.00 |
with creamy polenta, frisee and fig-grape chutney. |
| Angus Beef Burger |
$16.00 |
with aged cheddar, pickled red onion and green olive aioli |
