Appetizers and Entrees


Selection of Market Cheeses
seasonal accompaniments 6/one, 11/two, 15/three

Oysters of the Day
mignonette, spicy cocktail sauce 30/dz, 17/half dz

Lemongrass Crusted Ahi Tuni – 11
crispy wontons, white miso



Shiitake Mushroom Dumplings – 11
san bai su, celery root

Mixed Chicory Salad – 9
smoked almonds, dates, andante farm crottin cheese

Wild Arugula Salad – 9
Marin Roots Farm veggies, brown butter vinaigrette

5 Spice Sausage Stuffed Calamari – 11
white runner bean ragout, myer lemon

Roasted Parsnip Soup – 7
szechuan peppercorn, thyme, bacon

Slow-Cooked Pork Belly – 11
apple potato gratin, aged cheddar



Soy Glazed Kampachi – 19
fried quinoa, peanuts

Soy Braised Chicken – 17
buckwheat noodles, ginger

Charred Scallion Gnocchi – 15
chinese pea shoots, red wine reduction

Tea Smoked Duck Breast – 20
forbidden rice porridge, pears

Grilled Angus Hanger Steak – 20
mushroom barley, broccoli di ciccio, balsamic

Grilled Angus Natural Beef Burger – 14
kennebec fries, point reyes blue, soy onions
add house-made bacon – 3


Crushed Fingerling Potatoes – 8
garlic confit, rosemary

Roasted Organic Brussels Sprouts – 8
chevre, honey, cranberries
add house-made bacon – 3

Butternut Squash Risotto – 8
coriander-maple emulsion


Chocolate Molten Cake – 8
salted caramel ice cream, almond florentine

Spiced Cheesecake – 7
ginger snap crust, lemon

Pear Upside-Down Cake – 7
cinnamon, port reduction

Coconut Tapioca - 7
candied pistachio, cinnamon chantilly

Ice Cream Sampler – 7

chef’s choice