Dinner Menu
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Appetizers
Ceviche Del Día* ~ tortilla chips [$15]
Escargots ~ garlic, butter, parsley, toasted brioche [$12]
Potato Latke ~ sour cream & homemade apple chutney [$9]
Cheese Plate ~ Chef’s selection, fig spread, nuts, olives & crostini [$18]
Warm Goat Cheese Tart ~ caramelized onions, walnuts, truffle honey, apple relish [$12]
Foie Gras ~ port poached pear, toasted brioche, pistachio crumble [$20]
Wild Mushroom Flatbread ~ truffle oil & parmesan [$12]
Giant Pretzel ~ pimento cheese spread [$12]
Local Oysters* ~ Chef's preparation [MP]
Soup and Salad
Soup of the day ~ bowl [$9]
Roasted Beet Salad ~ goat cheese & beet vinaigrette [$10]
House Salad ~ local greens, cucumber & tomato, house vinaigrette [$7]
Spinach Salad ~ fig vinaigrette, Pt. Reyes Blue, candied pecans, dried cherries [$12]
Classic Caesar Salad ~ homemade croutons, parmesan, lemon [$10]
Quinoa & Arugula Salad ~ grapes, cucumber, oranges, candied pecans, fresh herb and lemon EVOO [$12]
Add to any Salad ~ Grilled Chicken [$5] Local Shrimp [$8]
Entrees
Fresh Catch ~ white bean cassoulet, fennel salad [MP]
Chicken Francaise ~ capers, lemon butter sauce, cappellini [$22]
Maple Glazed King Salmon ~ horseradish mashed, green beans [MP]
Jägerschnitzel ~ German fried potatoes, braised red cabbage, mushroom gravy [$23]
Cauliflower and Chickpea Curry ~ basmati rice, toasted naan, saffron coconut curry [$23]
Ricotta Gnocchi ~ cold water lobster, tarragon, tomatoes, lobster cream [$32]
Bucatini Bolognese ~ Italian sausage, agrodolce peppers, ricotta salata [$25]
Braised Short Rib ~ goat cheese grits, roasted mushrooms, pan jus [$30]
Filet Mignon* ~ trinxat, wild mushroom demi [$42]
Spicy Collards [$6]
Chef’s Vegetable [$6]
German Fried Potatoes [$5]
Mashed Potatoes [$6]
Trinxat [$6]
Prices subject to change.
A $4.00 service charge will be added for the kitchen to prepare shared plates.
20% gratuity will be added to parties 6 or larger.
*Consuming raw and undercooked meats, poultry,seafood, shellfish or eggs may increase your risk of foodborne illness.