Dinner

Braeburn apple and sage

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

Star Route lettuces, apple, walnuts, tokyo turnips and Estero Gold Reserve

Valley Ford Creamery cheese, poached K&J Orchards pear, pomegranate seeds, mint, almonds, ginger and cardamom spiced Marshall's Farm honey

pluot, serpent cucumber, marinated peppers, lemon herb aïoli and hand cut potato chips

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

beer battered, malt vinegar aïoli and lemon

Laura Chenel chèvre, grapes, raspberries and olive oil crostini

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

hand made pasta, roasted mushrooms, chard, hazelnuts and blackberry compote

house cured ham, lunchbox peppers, shishitos, Jimmy Nardellos, gruyère and pink peppercorn sauce

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 noodle, nine hour bolognese, collards and parmesan

purple viking potatoes, cabbage, asian pear, crème fraîche and dill

blue lake green beans, yellow wax beans, figs and pomegranate vinaigrette

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

lemon, anchovy and breadcrumbs

cauliflower, carrots, herbed yogurt, pecans and maple chili glaze

hand cut Kennebec potatoes and basil parmesan aïoli

Josey Baker levain and house cultured butter