MENUS & PRICING ARE SUBJECT TO CHANGE BASED ON SEASONALITY AND AVAILABILITY
Dinner
small plates
HOG ISLAND OYSTERS ON THE HALF SHELL*
COCKTAIL SAUCE AND JALAPEÑO-LIME MIGNONETTE – HALF DOZEN 22
STEAK TARTARE*
TORN GARLIC POPOVERS, FRENCH MUSTARD DRESSING, FARM EGG 18
DUNGENESS CRAB SCOTCH EGG*
GRILLED ASPARAGUS, HOLLANDAISE, PARMESAN, CURED EGG YOLK 28
WOOD ROASTED ARTICHOKE HEARTS*
GARLIC AIOLI, BARIGOULE, FINES HERBES, CRISPY CARROTS 17
WOOD FIRED BONE MARROW*
PINK PEPPERCORN, PARSLEY SALAD, BANYULS VINAIGRETTE, SMOKED BATARD 22
BRUSCHETTA
DISTEFANO BURRATA, ENGLISH PEAS, PROSCIUTTO, PRESERVED MEYER LEMON, GRILLED SOURDOUGH 19
ARTISAN CHEESE BOARD
SEASONAL PRESERVES, HONEYCOMB, MARINATED OLIVES, CROSTINI 22
soups and salads
TOMATO SAFFRON SOUP
BEEFSTEAK TOMATO, WOODFIRED MUSSELS, GRILLED SOURDOUGH, SAFFRON OIL 15
SPRING BABY GREENS
GREEN GODDESS DRESSING, SHAVED RADISH, CANDIED GARLIC,
SPRING FLOWERS 14
COAL ROASTED BEET SALAD
STRAWBERRY, WHIPPED GOAT CHEESE, FAVA BEANS, GREEN GARLIC 18
ELLA CAESAR SALAD*
HEARTS OF ROMAINE, SOFT EGG, WHITE ANCHOVY, HERB BREADCRUMBS 16
entrees
WOOD FIRED BEEF TENDERLOIN*
SWEET ONION SOUBISE, GRILLED ASPARAGUS, MINT CHIMICHURRI 65
PAN ROASTED KING SALMON*
NANTES CARROT PUREE, MUSTARD GREENS, FENNEL CONFIT 42
CRISPY FRIED HALF CHICKEN
ROASTED GARLIC, FRIED HERBS, HOUSEMADE HOT SAUCE, LEMON WEDGE 29
LAMB BOLOGNESE BIANCO
PAPPARDELLE, MORELS, PEAS, MINT, PECORINO ROMANO 40
PORCINI CRUSTED CALIFORNIA HALIBUT
BUTTER BRAISED KING TRUMPET MUSHROOMS, CHARRED LEEK FOAM 42
SPRING VEGETABLE RISOTTO
WOOD ROASTED NANTES CARROTS, LAMB CHOPPER CHEESE,
GREEN GARLIC PISTOU 32
CORIANDER CRUSTED AHI
HARICOT VERTS, ROASTED TOMATO, NEW POTATOES, OLIVES,
SWEET ONION PURÉE 48
LOBSTER CARBONARA*
CHITARRA PASTA, HOUSE-CURED BACON, LOBSTER CREAM, BLACK PEPPER, PARMESAN 59
Sides
GRILLED ASPARAGUS
SAUCE GRIBICHE, CURED YOLK, PARMESAN 12
WOOD ROASTED NANTES CARROTS
CARROT GREEN PISTOU 13
ROASTED YUKON GOLD POTATOES
DILL CRÈME FRAÎCHE, GREEN GARLIC, SPRING ONION 12
*SERVED RAW OR UNDERCOOKED OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.
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