Dinner

spring onion salsa verde

watermelon aguachile, october sun pluots, cucumber and basil oil

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

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

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

beer battered, malt vinegar aïoli and lemon

Everything Under The Sun green beans, kalamata olives, confit juliet tomatoes, sourdough croutons and jammy egg

Sierra Nevada chèvre, grapes, nectarine jam and olive oil crostini

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

hand made pasta, Liberty duck, mushrooms, blueberry compote 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, carrots and parmesan

early girl tomato vinaigrette, Bodega Bay red potatoes, shishitos and sweet 100’s

roasted Tomatero summer squash and balsamic roasted strawberries

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

lemon, anchovy and breadcrumbs

Full Belly Jimmy Nardellos, lunchbox and hazelnut romesco

hand cut Kennebec potatoes and basil parmesan aïoli

Josey Baker levain and house cultured butter