Dinner

buttercup squash and marinated peppers

yellow peach, pickled lunchbox peppers, cilantro oil, roe and shiso

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

Star Route lettuces, grapes, Braeburn apple, walnuts, tokyo turnips, Estero Gold Reserve and honey mustard vinaigrette

Valley Ford Creamery cheese, asian pear, pomegranate seeds, mint, almonds and Marshall’s Farm honey

Liberty duck, balsamic roasted strawberries, gala apple and Italian grilled bread

beer battered, malt vinegar aïoli and lemon

early girl tomato vinaigrette, sweet 100’s, basil and grilled Josey Baker bread

Sierra Nevada chèvre, flavor fall pluot, raspberries and olive oil crostini

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

house cured ham, mushrooms, shishitos, gruyère and aged balsamic

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, collard greens and parmesan

Bodega Red potatoes, caramelized cipollini onions, cauliflower and blackberries

avocado, cabbage, radish and sungold pico de gallo

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

lemon, anchovy and breadcrumbs

herbed yogurt, pecans and chili crisp

hand cut Kennebec potatoes and basil parmesan aïoli

Josey Baker levain and house cultured butter