Seasonal Menu Vegetarian Entrees Available Breakfast All Day
Local Cheese
Local Wines Full Bar
Family Atmosphere Outdoor Seating Open Late
Food To Go Call In Orders
Entertainment
Reservations Suggested
Days
Hours
Monday
closed
Tuesday
closed
Wednesday
11:30-2:30, 5-9:30 Bar open late
Thursday
11:30-2:30, 5-9:30 Bar open late
Friday
11:30-2:30, 5-9:30 Bar open late
Saturday
11:30-2:30, 5-9:30 Bar open late
Sunday
11:30-2:30, 5-9:30 Bar open late
Menu
Lunch 11:30 - 2:30 Wednesday - Sunday
Dinner 5:30 - 9:30 Wednesday - Sunday
Bar Stays Open Late
Our menu changes based upon what is available locally. Here is a sampling of this season's menu.
Typical Late Summer Lunch Menu
The dinner menu is listed below
Soup
Cannellini Bean
Cup 3.50 Bowl 6
Salad
Organic lettuces with chevre and toasted pecans
7
Sandwiches
BLT with avocado and Cole Slaw
11
Portobello Sandwich, roasted peppers, tapenade, fontina and cole slaw
11
Plates
Fish Cakes with ginger-lemon-cilantro aioli, Asian noodle salad, grilled eggplant
14
Rigatoni with chicken sausage, mushrooms, tomato, summer squash, basil, Regianneo
12.75
Grilled pork tenderloin quesadilla, mango-melon salsa, bean and salad
12.75
Chickpea Cakes, yogurt, tahini sauce, baba ghanoush, feta, olives and pita bread
12.5
Roasted poblano stuffed with corn, hominy, potato, jack cheese, tomato-avocado salsa, red rice, black beans and sour cream
14
Pan roasted Sand dabs with lemon-parsley butter, roasted potatoes and vegetables
17
Deserts
Assortment of creative desserts changed daily by Pastry Chef Jennifer Holbrook
Typical Late Summer Dinner Menu
Appetizers
Smoked Salmon, black & gold caviar, corn cakes, crème fraiche
12
Grilled Unagi, sushi rice, wrapped in nori with ginger-soy-wasabi sauce
10
Caesar Salad with shaved Parmigiana Regarrio
9
Organic lettuces with chevre, toasted pecans and organic beets
9
Dungeness Crab Cakes with curry-cilantro mayonnaise
12
Artisan Cheese Plate: Humboldt Fog, Sao Jorge and Point Reyes Blue with port syrup drizzle, walnut apricot bread and apple slices
12
Serrano ham with local organic melon
10
French Lentil Soup with vegetables
6.75
Entrees
Pan roasted chicken breast with chantrelle and blue oyster mushrooms, mashed potatoes and braised fennel
21
Niman Ranch lamb shank braised in white wine, tomato, lemon thyme and tongue of fire fresh shell beans with polenta and organic chard
22
Grilled bavette steak with shallots braised in brandy and red wine with toasted red potatoes
23
Roasted pepper stuffed with hominy corn, potatoes, greens and jack cheese with tomato avocado salsa, black beans, red rice, sour cream and a tortilla
15
Grilled Wild Salmon, sorrel sauce, brown basmati rice with tat soi
24
Capellini, prawns, scallops, mussels, mushrooms, tomato, spinach and basil
