Soups & Starters

French Onion Gratin    6
local walla walla ~ gruyere cheese
garlic sourdough crouton ~ roasted onions

Soup de Jour    6

Grilled Gulf Prawns Salad    11
pancetta wrapped with a honey pesto glaze
micro greens

Seared Day Boat Scallops    10
lemon chive mashers ~ kaffir lime butter

St. Louis Ribs    12
mango chili bbq sauce ~ siracha ~ house mustard ~ sweet potato fries

Chicken Satay    11
petaluma range chicken ~ peanut red curry coconut sauce
rice wine cucumbers

Seared Foie Gras    18
house brioche ~ local stone fruits ~ muscat syrup

Manzanita Salad    8
love farms greens ~ poached pears ~ blue castello ~ candied walnuts

Roasted Beet Salad    9
baby greens ~ pear tomatoes ~ pickled vidalia’s ~ truffle salt

Spinach Salad    7
baby leaves ~ crispy pork belly ~ yerba santa goats cheese ~ aged balsamic

Romaine Hearts    7
spanish white anchovies ~ meyer lemon
pecorino romano ~ smoked candied garlic

Entrées

Lemongrass Chicken    18
tamarind glaze ~ Avocado salsa ~ coconut jasmine rice

Ginger Crusted Salmon    22
Mirin prawns ~ soba noodles ~ vegetable stir fry

Halibut Gratin    24
dungeness crab ~ bellwether farms crescenza cheese
sourdough breadcrumbs ~ nantua sauce

Pappardelle de Mere    27
lobster ~ scallops ~ prawns ~ crawfish tails ~ dungeness crab
Asparagus tips ~ porcini mushrooms ~ vermouth cream ~ house pasta

Wild Mushroom Risotto    21
porcini ~ maitake, white & brown beech ~ oyster mushrooms
peas ~ asparagus ~ pecorino romano ~ parmesan

all of our steaks are angus prime, sourced locally
and served with a choice of one sauce and starch

10 oz. filet mignon     30
14 oz. Rib Eye    27
14 oz. New York    29
12 oz. Bone in Pork Chop    23

~  Accompaniments  ~

scallop potatoes, mashed potatoes,
baked potato, roasted fingerlings
pinot noir maitre de butter, port shallot demi glace,
green peppercorn cognac cream

vegetables determinate on local seasonal availability

The goal of our restaurant is to find the finest
product available and whenever possible,
locally, sustainable and organically grown.

Enjoy,

Executive Chef Bren C. Boyd

Limited Seating      Reservations Preferred      707-987-1200