Lunch

COCKTAIL SAUCE AND MIGNONETTE AQ

HOG ISLAND OYSTERS WITH WHITE STURGEON CAVIAR, YUZU ESPUMA, CHIVE 30/55

ROASTED ONION PETAL, MISO AIOLI, SIX MINUTE EGG, RADISH, TABERU RAYU 15

TORN GARLIC POPOVERS, FRENCH MUSTARD DRESSING, FARM EGG 13

30 GRAM JAR STERLING CLASSIC, VODKA CREME FRAICHE, HANDCUT KENNEBEC POTATO CHIPS 75

CRISPY GARLIC, SMOKED OLIVE OIL 12

PARSLEY SALAD, SHALLOTS, CAPERS, C ARAMELIZED ONION BUTTER, GRILLED BREAD 16

OREGON HUCKLEBERRY COMPOTE, MARCONA ALMONDS, HONEYCOMB, CROSTINI 16.5

CRISPY PROSCIUTTO, HERB PISTOU 10

CRISP ROMAINE, SOFT COOKED EGG, FRIED CAPERS, WHITE ANCHOVY 12

LATE WINTER CITRUS, QUINOA, SPICED YOGURT, AVOCADO, CUMIN, QUESO FRESCO 11

LEAFY GREENS, Crimson Pears, Grapes, Shaved Fennel, Pt. Reyes Blue Cheese, Balsamic Vinaigrette, Crispy Fried Onions 12
ADD ROASTED CHICKEN BREAST 6  ADD GRILLED KING SALMON 8

SMOKED BACON, ROASTED ONION, GRUYERE OR CHEDDAR, PARSLEY FRIES 15
ADD A SUNNY SIDE UP FARM EGG 2

NAPA CABBAGE, CUCUMBER, JULIENNE VEGETABLES, ROASTED CASHEWS,
SOY-LIME VINAIGRETTE 24

HERB MARINATED MISHIMA RANCH WAGYU FLAT IRON, ROGUE SMOKY BLUE CHEESE BUTTER, DRESSED ARUGULA, POMMES FRITES, BORDELAISE 32

BABY ARTICHOKES ‘EN BARIGOULE’, MARBLE POTATOES, CRACKED OLIVE TAPENADE 26

MELTED MANCHEGO, CILANTRO-CABBAGE SLAW, SPICY AIOLI, ACME CIABATTA 16

WHIPPED GOAT CHEESE, PINK PEPPERCORN, HERB SALAD, SHALLOT-DILL DRESSING, GRILLED BREAD 15

FRIED HERBS, HOUSEMADE HOT SAUCE, LEMON 17

TARRAGON VINAIGRETTE 5

SAUCE GRIBICHE, SHAVED PARMESAN

Parsley, Sea Salt 5