Dinner

buttercup squash and marinated peppers

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, poached K&J Orchards pear, pomegranate seeds, mint, hazelnuts, ginger and cardamom spiced Marshall’s Farm honey

whipped feta, serpent cucumber, confit tomatoes and garlic croutons

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

beer battered, malt vinegar aïoli and lemon

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

Sierra Nevada chèvre, yellow peach, roasted strawberries and olive oil crostini

house fermented sauerkraut, asian pear and mustard seed

house cured ham, mushrooms, shishitos, Jimmy Nardellos, gruyère and buttermilk herb vinaigrette

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, broccolini and parmesan

Bodega Red potatoes, green beans and pink peppercorn au poivre sauce

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

Riverdog Farm delicata squash, carrots, herbed yogurt, pecans and maple chili glaze

hand cut Kennebec potatoes and basil parmesan aïoli

Josey Baker levain and house cultured butter