Small Bites

Savory cannoli, spiced ricotta, persimmon jam (V)

Goat cheese filled dates, local honey drizzle, crushed almonds, micro arugula (V/GF)

Yukon potato blini, duck confit, compressed apple, Gravenstein gastrique (DF)

French onion grilled cheese, pommery mustard, sourdough (V)

Grilled shrimp, romesco sauce, puffed wild rice (GF/DF) +$2

Crab dumpling, sweet chili dipping sauce (DF) +$2

Roasted squash tartlet, brown butter, fried sage (V)

Mini beef and potato pierogi, horseradish crème fraiche

Smoked trout rillette, crispy rye, trout roe, dill

Pork belly skewer, maple glaze (GF/DF)

Chicken liver mousse, fig jam, brioche

Pumpkin curry soup shooter, toasted pepitas, roasted pumpkin seed oil (V/GF)

Spiced lamb and feta meatball, pomegranate molasses, cumin yogurt

Spring hill cheddar grilled cheese, spicy tomato marmalade (V)

Roasted delicata squash crostini, white bean purée, pomegranate seeds, crispy sage (VG)

Wild mushroom & chestnut toast, caramelized onion jam, thyme, grilled levain (VG)

Crispy polenta bite, roasted wild mushrooms, caramelized onion, thyme, truffle oil (VG/GF)

Roasted beet tartare, avocado crema, citrus, crispy caper, crostini (V)

A person holding a wooden tray with assorted appetizers, including sliced bread topped with cream, pomegranate seeds, orange pieces, and herbs.

Entrée

Sonoma Cabernet-Braised Short Rib (GF)
Parsnip purée, charred broccolini, crispy parsnip ribbons, pickled pearl onion, Cabernet reduction +$12

Tri Tip (GF)
Charred Brussels sprouts, chanterelle mushrooms, bone marrow jus, salsa verde

Bistro Filet (GF)
Bordelaise, glazed baby carrots, braised rainbow chard, crispy shallots

Espresso-Rubbed Grilled Flank Steak (GF)
Celery root “mousseline”, shaved fennel & frisée, winter radish salad, maitake mushrooms, black garlic jus

Barolo-Braised Beef Cheeks (GF)
Carrot purée, roasted sunchokes, dill gremolata, sunflower sprouts

Applewood-Roasted Airline Chicken (GF)
Caramelized delicata squash rings, braised escarole, apple cider jus

Coq au Vin Red wine-braised boneless chicken thigh (GF/DF)
Roasted cremini mushrooms, pancetta, winter root vegetables & black currant mustard

Brick Chicken Breast with Black Truffle Butter (GF)
Wild mushroom ragout, grilled & crispy leeks, Sauce Vin Jaune

Maple & Mustard Glazed Chicken Thigh (GF)
Alsatian braised red cabbage, watercress salad, apple mostarda

Crispy Buttermilk Fried Chicken
Roman spice, Calabrian chili honey, braised collard greens, charred lemon

Roasted Salmon (GF)
Buttered Beluga lentils, golden beets, blood orange-citrus beurre blanc, dill +$5 (Upgrade to king salmon +$10)

Miso-Glazed Black Cod (DF)
Steamed baby bok choy, pickled shiitakes, daikon radish +$8

Seared Halibut (GF)
Whipped cauliflower, roasted romanesco, caper-raisin agrodolce, sauce piquant +$10

Grilled Gulf Shrimp (GF/DF)
Smoked tomato conserva, glazed broccolini, lemon aioli +$4

Grilled Lobster Tail (GF)
Roasted sunchokes, charred radicchio, Cara Cara orange, saffron-vanilla emulsion +$25

Seared Diver Scallops (GF)
Roasted kabocha squash, braised diced fennel, brown butter-pomegranate jus, crispy pancetta, hydro cress +$8

Roasted Petrale Sole
Sauteed spinach, glazed salsify, brown butter-green olive & lemon-caper agrodolce, toasted breadcrumbs, parsley

Roasted Heritage Pork Loin (GF)
Charred savoy cabbage, roasted quince, petite mustard greens, Banyuls-quince jus

Slow-Roasted & glazed Pork Shoulder (GF)
Coco beans with butternut squash, honey poached cranberries, sauce Buerre noir

Grilled Lamb Loin (GF)
Broccoli rabe, mint-caper relish, pickled currants, natural jus +$15

Sauteed Duck Breast
Roasted baby turnips, “braised” red endive, preserved kumquat, black pepper jus +$15

Cauliflower Steak A la Plancha (VG)
Roasted garlic & white bean whip, green olive & caper relish, pomegranate, toasted almonds

Miso-Glazed Eggplant (V)
Wilted spinach, crispy chickpeas, smoked Maldon salt, Szechuan pepper yogurt, Fresno chili rings

Charred Romanesco (V)
Smoked cauliflower purée, crispy farro, grain mustard & golden raisin agrodolce, toasted pine nuts, parsley pesto

Housemade Rigatoni (V)
Wild mushroom-tomato ragù, crispy sage, aged Pecorino

Housemade Gnocchetti (V)
Roasted butternut squash, winter kale-walnut pesto, toasted hazelnut oil, Parmigiano

Housemade Gemelli (V)
Spicy tomato sugo, braised cipollini onions, Calabrian chili, ricotta salata, basil

*additional vegan options available

*Upgrade any beef to
Flat Iron +$4, New York +$5, Skirt Steak +$8, Ribeye +$12 Filet +$15

Akaushi Wagyu & Snake River Farms Upgrades available - check with our team

Sliced medium-rare beef served with green peas, sauce, and garnished with herbs on a white plate.

Multiple white bowls filled with mixed green salad, some containing lettuce and other leafy greens, surrounded by yellow olives, on a white tablecloth.

A table setting with four glasses of wine, a bowl of pasta with sauce, and a glass pitcher of water in the background. The table has a green tablecloth, and there is a flower arrangement visible behind the glasses.

Seasonal Salad, Soups & Antipasti

All salads include seasonal greens from local farms

Roasted Golden Beets & Arugula Salad (GF/V)
Crumbled goat’s cheese, baby arugula, toasted pistachios, sherry-thyme vinaigrette

Red Lettuce & Persimmon Salad (GF/V)
Lola Rosa, toasted sesame, shaved aged provolone, maple mustard dressing

Shaved Napa cabbage & Brussels Sprouts Salad (GF/V)
Grated pecorino, fried almonds, lemon dressing, chili threads

Chicory Caesar Salad
Little gems & chicory, anchovy-garlic dressing, sourdough breadcrumbs

Butter Lettuce & Poached Pear Salad (GF/V)
Point Reyes blue, candied walnuts, aged sherry vinaigrette

Autumn Greens Salad (GF/V)
Gorgonzola, dried persimmon, toasted walnuts, thyme-honey Dijon dressing

Winter Chicories Salad (GF/V)
Diced honey crisp apple, roquefort dressing, candied pecans

Winter Greens & Shaved Delicata Squash Salad (GF/V)
Red pears, Tahini yogurt, pomegranate seeds & chiffonade mint

Stracciatella Salad (V)
Roasted cauliflower florets, medjool dates, Allepo Chile, winter arugula, EVOO, crostinis +$5

Soup

upgrade from salad to soup for +$6.50

per person or AS AN additional course for +$10.50 per person

Celery Root Velouté Soup (V)
Brown butter crumb, chive oil

Carrot & Ginger Soup (V)
Dill oil, crème fraiche

Sunchoke Bisque Soup (V)
Chive oil, brioche crumb

Family Style Antipasti

Add Shared Antipasti in addition to your First Course for +$7 per person

Roasted Beet & Labneh Antipasti (V)
Roasted red and golden beets, preserved lemon-labneh, dill, black sesame

Caramelized delicata Squash Antipasti (V)
Pumpkin seed salsa matcha, lime crema

Griddled Baby Carrots & Vadouvan Antipasti (VG)
Roasted garlic-tahina whip, torn mint

Potatoes and Grains Sides

Olive oil whipped yukon gold potatoes, cultured butter, chive (GF/V)

Roasted fingerling potatoes, sea salt, rosemary (GF/VG)

Lemon–herb basmati rice, parsley, olive oil (GF/VG)
Warm Farro, garlic confit, thyme (VG)

Creamy parmigiano polenta, cracked pepper, chives (V)

Brown butter orzo, toasted breadcrumb, parsley (V)

Steamed jasmine rice, flaky salt, olive oil (GF/VG)

Roasted baby new potatoes, olive oil, Maldon salt (GF/VG)

Herb couscous, mint, lemon zest (VG)
Parmesan polenta cake, fontina, roasted shallots (GF/V)
Wild rice pilaf, toasted pecan, scallion (GF/VG)
Potato gratin, gruyère, thyme (upgrade with truffle $2) (GF/V)
Saffron rice, preserved lemon, olive oil (GF/VG)
Crispy smashed potatoes, garlic oil, parsley (GF/VG)
Herbed risotto cakes, lemon zest, basil (GF/V)