•delicious beginnings•

oyster chowder, cold smoked oysters, salsify, celery, serrano ham, oyster crackers, fennel flowers  | 18.50

rioja house salad, arugula, dates, gorgonzola, almond vinaigrette | 8.00

autumn salad, sunchokes, quince, raisins, farro, cacao nibs, sage  | 12.50

foie gras mousse, strawberry, nasturtium, rye, almonds, caramelized white chocolate | 16.50

fresh bacon, pork belly, cardamom, curried garbanzo bean purée | 9.50

roasted beets, blood orange, black sesame tahini, sweet potato, mustard greens  | 9.50

duck confit pizza, delicata squash, crescenza, Brussels sprouts, pecans, orange, basil, honey-bourbon gastrique  | 18.00

rioja “picnic”, artisan meats, warm pine nut crusted goat cheese, gorgonzola, olives, fennel salad, orange confit, almonds | 17.50

Italian burrata, wild mushroom conserva, gooseberry jam, pumpkin seeds, red wine reduction, rye bread  |  17.50

 

•chef jen's hand made pastas•

pastas are available as an entrée or an appetizer course

saffron angel hair, grilled prawns, calamari, heirloom tomato, Romano beans, Calabrian chile nage | 23.00 / 14.00

artichoke tortelloni, artichoke mousse, white truffle brodo, queso de mano, chervil | 19.50 / 12.00

braised beef cheeks spaetzle crème fraîche, fennel salad, wasabi arugula, sour pickled turnips, anise vinaigrette  |  19.00 / 11.00

 

•entrées•

vegetarian four squares, a tasting of four seasonal dishes | 19.50

Georges Bank scallops, brown butter carrot confit, carrot sabayon, red lentils, mustard greens, hazelnut butter | 34.00

grilled lamb loin*, fresh black truffles, pomegranate-black truffle risotto, Brussels sprouts, black trumpet mushrooms, pomegranate molasses  | 39.00

serrano wrapped octopus, olive oil cake, fava beans, olive purée, grilled ramps, mint  | 29.00

seared venison leg*, butternut squash, gooseberries, king trumpet mushroom, matsutake mushroom, cippolini onion, red onion jam, honey, Chios mastic   | 32.00

king salmon,  roasted acorn squash, fingerling potatoes, peanuts, trout roe, squash nage, salmon chicharron  | 30.00

Petaluma chicken, cauliflower gratin, frisée-herb salad, tarragon-brandy jus | 29.00

 

•tasting menus available, please inquire with your server•

*these items may be served raw or undercooked, or contain raw or undercooked ingredients.
consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

executive chef – tim kuklinski
sous chef team – fausto vasquez, catie swimm, chris martinez, chris henchen