Organic Grapefruit Soda 3.50
Navarro Pinot Noir grape juice-Prosecco aperitif 8
Warm marinated olives 4.50
Gorgonzola stuffed Medjool dates with aged balsamic 6
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Charcuterie plate of chicken liver pate and rabbit terrine with prune relish, pickles and grilled bread 14
Chilled spring pea and mint soup with bacon cream, lemon oil, piment d'espelette and shaved crostini 8
Santa Barbara sea urchin with soft scrambled eggs, asparagus, toasted brioche and pickled jalapenos 15
Braised beef tongue with heirloom potatoes, ramps, breakfast radish, watercress and sauce gribiche 14
Crispy romaine lettuce wrapped Monterey Bay sardines, garlic puree nasturtiums and parmesan tuile 12
Yellowtail crudo with fava beans, grapefruit, horseradish, pea tendrils and rhubarb consomme 16
Marin Sun Farms marrow and grilled bread with persillade and arugula salad 13
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Organic mixed lettuces with sweet herbs, banyuls vinaigrette and olive oil croutons 8
Baby beet and tangerine salad with shaved fennel, avocado, mizuna and chermoula vinaigrette 12
California asparagus with White Crane greens, beech mushrooms, ramps and smoked ricotta crostini 14
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Dayboat scallops with little gem lettuces, fava beans, onion soubise, chorizo and saffron broth 26
Prather Ranch lamb shank with baby artichokes, sugar snap peas and mint-spring onion vinaigrette 26
Four Story Hill Farm onglet with broccoli de cicco, marrow beans, cipollinis and salsa verde 27
Foie gras stuffed quail with sweet peas, farro, trumpet mushrooms, and charred onion consomme 28
Slow cooked farm egg with hen of the woods mushrooms, cauliflower, black rice and spring nettle broth 19