Please note that our menus change frequently; the offerings in-house may be slightly different.



nicasio square , cow, soft, valley ford cheese co ca.
pierce pt, cow, semi-firm, cowgirl creamery, ca.
bermuda triangle, goat, soft, cypress grove, ca
chiriboga blue, cow, firm, germany.
unikaas vintage gouda, cow, firm, holland.

housemade seasonal jam, raisins on the vine, grilled baguette.


angels duck prosciutto, california.
la quercia prosciutto americano, iowa.
creminelli wild boar salame, utah
salumi smoked paprika salami, washington.
salumi coppa, washington.

marinated olives, spiced almonds, raisins on the vine, grilled baguette.


combination of cheese or charcuterie

choice of three – 15; five – 25.

roasted beets – 13
bing cherries, frisee, radish, drakes farm goat cheese, hazelnuts, red wine reduction, goat cheese tuile.

kale salad – 13
cucumber, baby heirloom tomatoes, capers, pine nuts, pickled fennel seed, pecorino,fennel vinaigrette.

ahi tartare – 17
cured black olives, pine nuts, okinawa sweet potato, scallions, fava beans, red wine vinaigrette, quail egg.

farro risotto – 14
butternut squash, beet greens, fennel, pecorino, parsley, thyme, lemon.

roasted quail – 18
duck confit, mascarpone, cous cous, mustard greens, jerusalem artichoke, pistachio, dried tart cherries, molasses chicken jus.

veal sweetbreads – 17
caramelized cauliflower, braised white nectarine, dried fresno chili and olive tapenade, fried basil.

pork cheeks – 13
grilled plums, spring onion, braised burdock root, toasted hazelnuts, chives.

p.e.i. mussels – 16
sweet onion, chorizo, herbs, harissa butter.

scallops – 16
carrot puree with cumin, pickled sultanas, pine nuts, breakfast radish, vadouvan vinaigrette, micro cilantro.

grilled octopus – 17
cranberry beans, braised fennel, dried tomatoes, octopus broth, pickled mustard seed.

roasted duck breast – 27
baby turnips, pancetta, spring garlic, snap peas, rhubarb gastrique.

dry aged new york steak – 38
roasted baby carrots, braised cipollini onions, chimichurri, petite hearts on fire.

kurobuta pork shank – 26
padron peppers, turnips, apricot rosemary mostrada, braising jus,frisee.

thai snapper – 27
baby turnip, shimenji mushroom, sea beans, grilled spring onion, citrus herb glaze.

roasted colorado lamb sirloin – 36
trumpet mushrooms, radicchio, stewed cherries, guanciale, pecan persillade, red wine.



green salad – 6
watercress, butter lettuce, frisee, radicchio, pistachios, sherry vinaigrette.

french fries – 5
harissa aïoli, house made ketchup.



bittersweet chocolate pot de crème – 9
cherries, earl grey chantilly, cocoa crumble, earl grey friand.

strawberry shortcake – 8
crème fraiche biscuit, rhubarb jam, honeyed chevre, strawberry sorbet.

ricotta tart – 8
poached apricots, pistachios, apricot sorbet.

affogato – 8
vanilla bean ice cream, “hayes valley” espresso, sea salt chocolate chunk cookies.

single scoop – 4
ice cream or sorbet in seasonal flavors, black sesame shortbread.