Lunch

MENUS 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

STEAK TARTARE*

TORN GARLIC POPOVERS, FRENCH MUSTARD DRESSING, FARM EGG

BRUSCHETTA

DI STEFANO BURRATA, COLLARD GREENS, GRILLED SOURDOUGH, CRISPY KALE, SMOKED OLIVE OIL

CRISPY VEAL SWEETBREADS

GOLDEN DELICIOUS APPLE BUTTER, THAI CHILI RELISH, SOY CARAMEL, SUNCHOKE CHIPS, MINT

BLISTERED SHISHITO PEPPERS

YUZU KOSHO AIOLI, FRIED GARLIC, BONITO

ARTISAN CHEESE BOARD

SEASONAL PRESERVES, HONEYCOMB, MARINATED OLIVES, CROSTINI

soups, salads and sandwiches

JERUSALEM ARTICHOKE AND WILD MUSHROOM SOUP

APPLEWOOD BACON, CASHEW CREAM, CRISPY SUNCHOKE CHIPS

HEIRLOOM TOMATOES

SMOKED SALMON, WHIPPED CRESCENZA, CREAMY DILL DRESSING, EVERYTHING BAGEL CRISP

ELLA CAESAR SALAD*

CRISP ROMAINE, SOFT COOKED EGG, FRIED CAPERS, WHITE ANCHOVY

LOBSTER & SHRIMP ROLL

OLD BAY AIOLI, FINES HERBS, ACME TORPEDO ROLL, DILL PICKLE POTATO CHIPS

GRILLED ELLA HAMBURGER*

SMOKED BACON, ROASTED ONION, GRUYERE OR CHEDDAR, PARSLEY FRIES
ADD A SUNNY SIDE UP FARM EGG 

REUBEN SANDWICH

HOUSE PASTRAMI, RUSSIAN DRESSING, MELTED GRUYERE, CARAWAY KRAUT, ACME RYE

CHEF’S SALAD

MIXED BABY LETTUCES, CALIFORNIA AVOCADO, PT. REYES BLUE CHEESE, CUCUMBER, RADISH, LEMON-BUTTERMILK DRESSING
ADD ROASTED CHICKEN BREAST ~ ADD GRILLED KING SALMON 

entrees

WOOD FIRED FLAT IRON*

CONFIT FINGERLINGS, THYME ROASTED MUSHROOMS, TRUFFLE BUTTER, BORDELAISE

PAN ROASTED KING SALMON*

MASCARPONE CREAMED CORN, OREGON CHANTERELLES, SMOKED CHERRY TOMATO MARMALADE

HANDCUT PAPPARDELLE

WILD MUSHOOM RAGOUT, THUMBELINA CARROTS, WHIPPED RICOTTA, BURGUNDY TRUFFLE

CRISPY FRIED HALF CHICKEN

FRIED HERBS, HOUSEMADE HOT SAUCE, LEMON

sides

MIXED BABY LETTUCES

TARRAGON VINAIGRETTE

ROASTED DELICATA SQUASH

DRIED CHERRIES, BROWN BUTTER VINAIGRETTE, PEPITAS, SAGE

FRENCH FRIED POTATOES

PARSLEY, SEA SALT 

*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 FOOD BORNE ILLNESS.

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