Dinner

2026-11-02 · dinner · 21 items

CAULIFLOWER SOUP

spiced chickpeas and cipollini onion

Star Route Farm lettuce, asian pear, walnuts, crimson grapes and Estero Gold Reserve

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

arugula, sherry onions, crispy quinoa, caesar dressing, early girl tomato and a jammy egg

frisée, Bartlett pear, fennel, radish, horseradish vinaigrette and everything bagel seasoning

fuyu persimmon, blackberry, marinated mushrooms, aged balsamic and grilled Josey Baker bread

beer battered, malt vinegar aioli and lemon

Sierra Nevada chèvre, hachiya persimmon, strawberries and olive oil crostini

Brokaw avocado, green globe cabbage, cherry tomato and sumo mandarin

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

Nopa bacon, sweet peppers, jalapeño, pickled okra, cheddar and sungold tomato

Full Belly Farm eggplant, mozzarella, tomato, genovese basil and housemade herbed ricotta

Moroccan spiced, buttermilk brined and double dredged, house pickles and a side of chili honey

handmade egg noodles, nine hour bolognese, butternut squash and parmesan

hazelnut romesco, purple cauliflower and cilantro salsa verde

braised greens, potatoes and pomegranate jus

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

29 · Supplement 4

lemon, anchovy and breadcrumbs

turnips, orange glazed, herbed yogurt and rosemary

hand cut Kennebec potatoes and lemon herb aioli

Josey Baker levain and house cultured butter