Dinner

MENUS & PRICING ARE SUBJECT TO CHANGE BASED ON SEASONALITY AND AVAILABILITY

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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