Dinner

Braeburn apple and sage

marinated peppers, Albion strawberries, cilantro oil and shiso

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

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

Tomatero blackberry compote, flavor fall pluot and grilled bread

early girl tomato vinaigrette, Suncatcher jewels, 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 and hazelnuts

house cured ham, lunchbox peppers, shishitos, sweet 100 tomatoes 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

whipped feta, Jimmy Nardello peppers, purple viking potatoes, sungold tomato and pea sprouts

romano beans, yellow wax beans, figs, purslane 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

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

hand cut Kennebec potatoes and basil parmesan aïoli

Josey Baker levain and house cultured butter