Standard Fare Weekly Dinner Menu
Served wednesday - Saturday
4:30 — 5:00 pm Snacks and Drinks
5:00 — 9:00 pm Dinner
NOVEMBER 6-10
Herb Toasted Nuts 6.50
with a sprinkle of dukkah
House Pickles 6.50
a selection of seasonal fermented vegetables
Parsi eggplant and autumn fruit pickle, and rye crisps
Snack Plate: Olives, Anchovies, and Cheese 17.00
Spanish anchovies, picholine olives, bandage-wrapped cheddar,
Parsi eggplant and autumn fruit pickle, and rye crisps
Devilish Eggs 4.50
Soft-cooked egg with fermented pickle tartar sauce
Arancini: Crispy Fried Risotto Balls 12.00
carnaroli rice, chicken stock, San Joaquin Gold cheese, herbs, and breadcrumbs
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Pink Trout and Beet Salad 16.00
mixed chicories, dill, chives, and creamy horseradish dressing
Roasted Chanterelle and Shell Bean Toast 16.00
cipollini onions, herbs, and Morel’s sesame bread
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Local Lingcod with Braised Leeks and Caper-Herb Salsa 27.00
roasted la ratte potatoes and broccolini
Herb Sausage and Red Kuri Squash and Spâtzle 27.00
myrtle and juniper sausage, buttered cabbage, and scallions
Creamy Turnip Gratin and Lentil Ragout 23.00
oregano, Toma cheese, and frilly red mustard greens
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Lentil Ragout with Oregano 8.50
Little Gems and Marinated Gold Beets with Red Wine Shallot Vinaigrette 12.00
Acme Seeded Baguette and Butter 4.50
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Ginger Cake with Poached Pears 11.00
crème fraîche whipped cream
Chocolate Pot de Crème with Chantilly Cream 11.00
rye sablè with cocoa nib
chocolate-salted caramel sandwich cookie, coconut macaroon, candied citrus peel, candied walnuts
Cookie and Candy Plate
For one 7.00, For two 13.50
chocolate-salted caramel sandwich cookie, coconut macaroon, candied citrus peel, candied walnuts