Dinner

chickpeas, swiss chard and anaheim peppers

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

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

early girl tomato vinaigrette, cherry tomatoes, sungolds, basil and aged balsamic

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

house cured duck breast, Estero Gold Reserve, flavor fall pluot, port roasted figs and grilled bread

beer battered, scallions and house fermented hot sauce

Everything Under The Sun green beans, kalamata olive, confit juliet tomatoes, radish and jammy egg

Sierra Nevada chèvre, grapes, strawberries and olive oil crostini

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

Nopa bacon, shishito, shinko asian pear, toma and salsa verde

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, yellow wax beans and parmesan

Jimmy Nardellos, Bodega Bay red potatoes, hazelnut romesco and gremolata

Tomatero summer squash, crispy quinoa, strawberry and stone fruit mostarda

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

lemon, anchovy and breadcrumbs

harissa orange glaze, almonds and tzatziki

hand cut Kennebec potatoes and basil parmesan aïoli

Josey Baker levain and house cultured butter