Dinner

marinated bell pepper and salsa verde

Star Route lettuces, fuyu persimmon, walnuts, tokyo turnips and Estero Gold Reserve

green beans, yellow wax beans, Suncatcher jewel tomatoes, sherry glazed onions, caesar dressing, sourdough croutons and jammy egg

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

beer battered, malt vinegar aioli and lemon

early girl tomato vinaigrette, sungolds, grilled Josey Baker bread and basil

Sierra Nevada chèvre, autumn flame grapes, raspberries and olive oil crostini

tomatillo salsa, arrowhead cabbage, jalapeño, pickled kohlrabi, cilantro and crispy tortilla strips

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

hand made pasta, roasted Klingeman pork, mushrooms, swiss chard, blackberries and hazelnuts

Nopa ham, apple, caramelized leeks, thyme, 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 noodle, nine hour bolognese, collard greens and parmesan

fioretto cauliflower, pecans, raisin agrodolce, spiced butternut squash and carrot labneh

Jimmy Nardellos, shishitos, butterball potatoes and pepper jelly

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

lemon, anchovy and breadcrumbs

delicata, herbed yogurt, pomegranate seeds and maple chili glaze

hand cut Kennebec potatoes and lemon herb aioli

Josey Baker levain and house cultured butter