Summer Menu
seasonal ingredients sourced locally with care
July 1st through end of September
Small Bites
Summer tartar tostada, avocado, cucumber, mango, cilantro (VG/GF)
Grilled peach & tomato bruschetta, bocconcini, micro basil (V)
Potato croquette, green goddess whip (VG/GF)
Fresh salad roll, bibb lettuce, fava bean “guacamole,” assorted vegetables, herbed tahini (VG/GF)
Grilled B.C.T. sandwich, bacon marmalade, white cheddar, demi sec beefsteak tomato, sourdough bread
Smoked duck breast on rye crisp, Bing cherry glaze,
plumped mustard seed (DF) +$2
Buttermilk fried chicken with overripe peach hot sauce
Charred zucchini roll with whipped tofu, aleppo, mint oil (VG/GF)
Pork belly skewer, grilled apricot glaze, fresno chili rings (GF/DF)
Beef tartare, potato chip, lemon aioli, chive (GF/DF)
Chicken “yakitori”, sesame, green onion, kewpie mustard (GF/DF)
Cured king salmon, cucumber, dill,
house made fennel pollen cracker (DF) +$2
Ahi tuna poke, toasted sesame crisp, avocado, ponzu (DF) +$2
Dungeness crab salad pani-puri, avocado,
makrut lime leaf oil (DF) +$2
Charred maitake mushroom pani-puri, avocado,
makrut lime leaf oil (VG)
Grilled shrimp skewer, harissa aioli, preserved lemon (GF/DF) +$2
Beef carpaccio crisp, parmesan wafer, arugula, lemon oil (GF)
Seasonal Salad
All salads include seasonal greens from local farms
Summer melon, red & green bibb lettuces, red onion, avocado, toasted peanuts, ginger vinaigrette +$2
Little gem and butter lettuces, crunchy green beans, baby radish, shaved cucumber, crispy chickpeas, tahini-herb ranch
Arugula, compressed watermelon, Bulgarian style feta, oil-cured black olives, sumac dressing
Summer panzanella, local tomatoes, olives, cucumber, basil, red onions, rustic croutons, baby arugula, bocconcini, red wine vinaigrette +$2.50
Plum salad, summer lettuces, gorgonzola, grilled red onion rings, toasted pecans, champagne vinaigrette
Haricot verts and peach salad, toasted almonds, pickled red onion, local honey-mustard vinaigrette, crumbled feta +$2.50
Entrée
Roasted airline chicken breast, lutenitsa, roasted cauliflower wedge, cauliflower labne
Roasted airline chicken breast, sunflower seed sofrito, caramelized sweet potato
Brick chicken, sun dried tomato harissa, sautéed California carrots
Roasted Branzino a la “three sisters” glazed romano beans, gold bar squash & sweet corn, plum-guajillo salsa +$8
Grilled Salmon, caramelized fennel, preserved lemon, sauce romesco +$5
Roasted scallops, summer corn succotash, corn butter +$8
Grilled flat iron, teriyaki glazed stone fruit, broccolini, sauce Japonaise +$4
Roasted bistro filet, ragout of sunburst squash, cippolini onions, breakfast radish & sauce dijonnaise
Grilled Tri tip, lemon-pepper rub, griddled cauliflower, salsa verde
Summer corn ravioli, crushed tomato sauce, local olive oil,
torn mint and garlic
Rigatoni “Cashew e pepe” king trumpet mushrooms, julienne snow peas, radicchio, sunflower sprouts and everything spice (V)
Gnocchetti di sardi, chanterelle mushrooms, green and yellow summer squash, tomato butter, basil pistou, parmesan & garden blossoms
Gemelli, artichokes, lemon, demi sec cherry tomatoes, wild mushrooms, pecorino & basil- pistachio pesto
*additional vegan options available
*Upgrade any beef
to Flat Iron + $4, New York +$5, Skirt Steak +$8, Filet +$15
Akaushi Wagyu & Snake River Farms Upgrades available - check with our team
Potatoes and Grains Sides
Smashed & roasted Yukon gold potatoes
Olive oil crushed potatoes
Potato Puree
Garlic and herb roasted red potatoes
Marsh Hen Mills red flint polenta cake
Marsh Hen Mills sea island blue soft polenta
Herbed Risotto cake
Wild rice pilaf
Hassleback potatoes
Pasta Side
Orzo with summer corn, bell peppers and zucchini, olive oil
and fresh herbs
Orecchiette, white wine, garlic and pine nuts with broccoli rabe, caramelized onions, sun-dried tomatoes and parmesan
Farfalle Pasta with basil pesto, mushrooms Parmesan, demi sec yellow and red cherry tomatoes and artichokes
Fusili pasta, squash, corn, sun-dried tomato, olive oil, lemon and shaved parmesan
