dinner

• (tastes)

• house marinated olives 4. boquerones, caper-raisin sauce 4.

• (appetizers)

• local radicchio, purslane, cucumber, black olive, goat cheese

  9.
• roasted beets, soft boiled egg, pickled onion, truffle vinaigrette

  9.
• salt & pepper shrimp, compressed watermelon, chili, cilantro, avocado

  10.
• locally foraged chanterelles on cheese toast

  12.
• pan-roasted veal sweetbreads, smoked tomato, English cheddar, jalapeno

  12.
• mussels, coconut curry, toast

  10.
• Hawaiian kajiki sashimi, green apple, lemon, lemon balm

  11.
• selection of artisanal cheeses and cured meats

  10.
• foie gras, Ten Mile farm cherry tomato, marmalade, housemade bacon

  14.

• (entrees)

• cheddar avocado burger, fries

  16.
• summer field pea risotto, basil pistou

  15.
• Pacific sturgeon, potato gnocchi, buttered leeks, avocado

  26.
• seared scallops, seared kermit eggplant, Cherokee purple tomato, olive

  26.
• grilled Hawaiian Tuna, heirloom tomatoes, shiso-sesame vinaigrette

  26.
• East Fork rabbit, baby carrots, fingerling potato, mustard creme

  27.
• roasted chicken, summer succotash, Benton ham

  24.
• HNG pork chop, romanesco zucchini, smoked paprika whipped feta

  27.
• 16 oz veal chop, summer squash gratin, salsa verde

  30.
• seared hanger steak, oxtail ragu, Swiss chard, black olive polenta

  26.
• 20 oz NY strip steak, onion rings, sauce ravigote

  30.

• chefs tasting menu available upon request