•delicious beginnings•

 

rioja house salad, arugula, dates, gorgonzola, almond vinaigrette | 8.16

corn-tomato soup, mussels, corn-chorizo salad, tomato saffron gelée, basil-chive purée   | 10.20

kanpachi tiradito*, pickled mushroom, fresno chile, carrot, salsa verde, soy-lavender ponzu, coriander crisps   | 15.30

foie gras torchon, porcini funnel cake, apple-beet chutney | 13.77

fresh bacon, pork belly, cardamom, curried garbanzo bean purée | 9.69

roasted beets, blood orange, black sesame tahini, sweet potato, mustard greens  | 9.69

wild mushroom pizza, tomato olive ragu, mozzarella di buffala, basil, porcini salumi, fermented garlic honey   | 17.85

rioja “picnic”, artisan meats, warm pine nut crusted goat cheese, gorgonzola, olives, fennel salad, orange confit, almonds | 19.89

mimolette cheese, apricot mostarda, smoked pecans, wild rice crispy treat, fennel  |  12.75

 

•chef jen's hand made pastas•

pastas are available as an entrée or an appetizer course

black garlic-squid ink bigoli,  ramp soubise, English peas, garlic chips, crispy leeks, lemon nage  | 21.42 / 11.71

caprese gnocchi, Cherokee purple potatoes, burrata, almond-basil purée, crispy shallot  | 19.38 / 10.20

artichoke tortelloni, artichoke mousse, white truffle brodo, queso de mano, chervil  |  19.89 / 12.24

smoked ricotta-pea ravioli,  pan seared halibut*. sugar snap peas, pea tendrils, pickled carrots, carrot-ginger coulis, viola  |  28.56

 

•entrées•

vegetarian four squares, a tasting of four seasonal dishes | 19.89

wagyu bavette steak*, potato-spring onion gratin, porcini mushrooms, charred tomato vinaigrette. pernod demi  | 37.74

spice rubbed lamb loin*, farro couscous, falafel, roasted garlic yogurt, strawberry mint compote  | 34.68

Serrano ham wrapped octopus, olive oil cake, marrow beans, olive purée,  mint  | 29.58

whiskey brined pork chop*, savory éclair,  porcini pastry cream, fava beans, braised cipollini onions, whiskey demi, sorrel purée  | 29.59

tempura nairagi*,  coconut purée, asparagus,  hearts of palm, poblano cashew pesto, grilled avocado, macerated lime  | 30.09

Petaluma chicken, cauliflower gratin, frisée-herb salad, tarragon-brandy jus  | 29.58

 

•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 – gabe wyman. fausto vasquez, toby prout, chris henschen