Red Oak Mix Green Salad
verjus onions, shaved squash, spiced apple purée, onion-poppy vinaigrette, mimolette cheese
12.
DCK Tuna Tartare
avocado, ponzu, seeded crisp
18.
Fresh Tagliatelle
pinot braised short rib, maitake mushroom, shaved baby fennel,
pickled mustard seed, parmesan cream
18.
Brenda’s Tomato Salad
smoked pecorino, pink peppercorn almonds, pickled champagne grapes, Rochioli olive oil, mustard vinaigrette
16.
Sonoma Cucumber + Asian Pear Salad
Fat Cat Farms kale, pickled red onion, creamy dill vinaigrette, oregano flower, crisp chickpeas
14.

Coleman Bone-In Pork Chop
blistered Jimmy nardello peppers, leek-focaccia bread pudding
warm Bellwether Farms ricotta, Freckle Farms gooseberries
Palmer Estate roasted pear bordelaise
37.
Culatello Crusted Mary’s Chicken
culatello, heirloom long beans, salt-roasted turnips, watercress, plum variations
29.
Char Broiled Filet Mignon
duck fat trumpet mushrooms, grilled radicchio,
balsamic onion emulsion, parsnip purée, charred leek ash
44.
King Salmon “Char Siu”
soy-braised carrot, daikon ribbons, crisp sushi rice, Johnathan apple-Thai tea puree, hoisin-lime reduction, garlic-sesame crunch
30.
Seared Diver Scallops
Sonoma Arugula Risotto, Brenda’s garden cherry tomatoes, Romano-Palmer smoked bacon, focaccia bread crumb
34.

Cocktails

Crafted batch cocktails ‘for two’ in sealed mason jars - just add ice.
18.

Dine-In Service