Standard Fare Weekly Dinner Menu
Served wednesday - Saturday
4:30 — 5:00 pm Snacks and Drinks
5:00 — 9:00 pm Dinner
July 9-12
Herb Toasted Nuts 6.50
with a sprinkle of dukkah
House Pickles 6.50
a selection of seasonal fermented vegetables
Devilish Eggs 4.50
jammy egg with fermented pickle tartar sauce
Snack Plate: Olives, Anchovies, and Cheese 17.00
picholine olives, Spanish anchovies, bandage-wrapped cheddar, fermented corn on the cob, and rye crisps
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Fritto Misto: Green Tomatoes, Sweet Potatoes, Scallions 16.00
ranch aioli; buttermilk and semolina
Halibut Crudo with Charentais Melon and Cucumbers 16.00
local halibut, lemon and serpent cucumbers, chrysanthemum greens, lemon, and pink peppercorns
Wax Bean, Cherry Tomato, and Little Gem Salad 16.00
little gems, garlicky red wine vinaigrette, and rosemary croutons
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Petrale Sole Baked in a Fig Leaf with Sumac Salsa Verde and Eggplant Purée 28.00
local petrale sole, roasted fingerling potatoes, and shishito peppers
Braised Lamb with Preserved Lemon, Olives, and Yogurt Sauce 28.00
pasture-raised lamb, bulgur pilaf, and herb jam with garlic and kale
Succotash with White Beans and Seared Broccolini 25.00
fresh corn, romano beans, summer squash, basil butter
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Butter Lettuce in Red Wine-Shallot Vinaigrette 10.00
Roasted Carrots with Dukkah (almonds) 8.50
Acme Seeded Baguette and Butter 4.50
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Santa Rosa Plum Semolina Olive Oil Cake 12.00
crème anglaise
Chocolate Pudding with Crème Fraîche Whipped Cream 12.00
chocolate chunk shortbread
chocolate-salted caramel sandwich cookie, coconut macaroon, candied citrus peel, candied walnuts
Cookie and Candy Plate
For one 7.50, For two 13.50
chocolate-salted caramel sandwich cookie, coconut macaroon, candied citrus peel, candied walnuts