Dinner

2026-09-30 · dinner · 21 items

ROASTED BUTTERNUT SQUASH SOUP

leeks and spiced pepita pesto

Riverdog watermelon, crispy shallots, jalapeño, serpent cucumber and jaew

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

tomato vinaigrette, Suncatcher jewels, basil and grilled Josey Baker bread

beer battered, malt vinegar aioli and lemon

Sierra Nevada chèvre, green Thomson grapes, poached warren pear and olive oil crostini

Emigh Ranch lamb, bulgar wheat, tabouleh, fennel, radish, mint, dill, parsley, cherry tomato and harissa yogurt

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

hand made pasta, roasted mushrooms, Green Thumb chard and hazelnuts

Nopa bacon, lunchbox peppers, Oya Organics shishitos, cheddar cheese and chili crisp

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

Brokaw avocado, sungold tomato salsa and Jimmy Nardello peppers

romano beans, yellow wax beans, strawberry mostarda and purslane

grass fed Stemple Creek beef ground daily, house baked brioche bun, pickled onions, Kennebec french fries and lemon herb aioli

29 · Supplement 4

lemon, anchovy and breadcrumbs

Lonely Mountain delicata, carrots, cauliflower, herbed yogurt and kalamata olive tapenade

hand cut Kennebec potatoes and lemon herb aioli

Josey Baker levain and house cultured butter