Dinner

RED OAK + YOUNG KALE SALAD
GF
sebastopol apple, pickled currant, pt. reyes bay blue, toasted walnut
16.
SONOMA BEET + CARROT SALAD
laura chenel goat cheese, roasted citrus relish, toasted sunflower seeds
17.
HAMACHI CRUDO
*
shaved apple, shiso, gravenstein cider vinaigrette
21.
SILKEN BURRATA
mint-basil salsa verde, garlic toast, dry creek olive oil, toy box tomatoes
19.
MARKET VEGETABLE SALAD
GF
front porch farm's greens, dijon vinaigrette, palmer estate plums, shaved vegetables
17.
ROMANO-PALMER COPPA
honeynut squash, palmer estate fig, smoked manchego, apple reduction
18.
CAULIFLOWER SFORMATO
chanterelle mushrooms, pepita-cauliflower crumb, treviso, smoked california balsamic
18.

AUTUMN FARRO RISOTTO
squash variation, forged mushroom, mizuna, smoked pecorino
34.
ROASTED MARY’S CHICKEN
caramelized garlic, herb butter, lemon, wilted greens
30.
MUSTARD CRUSTED LING COD
marble potato, wild mushrooms, shaved fennel, bacon brodo
40.
ROASTED EGGPLANT CASONCELLI
tomato conserva, sweet orange peppers, giuseppe balsamico, petite mint
28.
DOUBLE CUT HERITAGE PORK CHOP
front porch farm roasted fennel, caper, fennel pollen, parsley, jimmy nardello peppers
42.
SPICE CRUSTED LIBERTY DUCK BREAST
palmer estate poached pear, duck jus, celery variations, green olive
39.
DEMKOTA RANCH PRIME NEW YORK STRIP
potato gratin, wild mushrooms, shallots, radicchio
58.
32OZ BONE-IN PRIME RIBEYE FOR TWO
pomme dauphine, horseradish cream, heirloom pole beans
($15 per person supplement)
125.