Dinner

2026-09-08 · dinner · 21 items

ROASTED CAULIFLOWER SOUP

tarragon gremolata

musk melon, Feather River Farm watermelon, kalamata olive, sungold tomato, purslane and ricotta salata

Star Route lettuces, avocado, corn, romano beans, spiced pepitas, cherry tomato and roasted red pepper dressing

Valley Ford Creamery cheese, wood grilled peach, mint, pecans and Marshall’s Farm honey

beer battered, malt vinegar aïoli and lemon

early girl tomato vinaigrette, sweet 100’s and grilled levain

Emigh Ranch lamb, harissa, lime, cilantro and pickled onions

Sierra Nevada chèvre, grapes, strawberries and olive oil crostini

Iacopi Farm gigantes, oregano pesto, Valbreso feta and toasted breadcrumbs

hand made pasta, Liberty duck, mushrooms, port roasted figs and pecorino

Nopa ham, shishito peppers, broccolini, cheddar and chili crisp

Balakian Farm eggplant, mozzarella, tomato, genovese basil and house made herbed ricotta

Moroccan spiced, buttermilk brined and double dredged, house pickles and a side of chili honey

house made egg noodles, nine hour bolognese, green beans and parmesan

house fermented sauerkraut, carrots, Bodega Bay red potatoes and horseradish crème fraîche

roasted summer squash, hazelnut romesco and peach mostarda

grass fed Stemple Creek beef ground daily, house baked brioche bun, pickled onions, Kennebec french fries and basil parmesan aïoli

29 · Supplement 4

lemon, anchovy and breadcrumbs

Jimmy Nardellos, lunchbox, preserved meyer lemon yogurt and crispy quinoa

hand cut Kennebec potatoes and basil parmesan aïoli

Josey Baker levain and house cultured butter