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Dinner Menu

Oysters
kusshi – bc 3.50
hammersley – wa 3.25
miyagi – ca 3.25
st. simone – nb 3.50

shellfish plateau 49

Snacks
MARINATED OLIVES 6

MIXED NUTS 6
maldon sea salt / truffle honey

PICKLED QUAIL EGGS 9
salmon roe / horseradish crème

CHIPS 7
yam / yukon / purple potatos / yuzu aioli

BLISTERED PEPPERS 8
citrus infused maldon salt

POUTINE 13
kennebec fries / mozzarella cheese curds
mornay / short rib gravy

BROCCOLI DI CICCIO 8
garlic / chili / picada

Appetizers
ROASTED RED KURI SQUASH SOUP 10
caramelized apples / spiced brussel
sprout leaves / pumpkin seeds

MIXED LETTUCES 12
sourdough croutons
red wine vinaigrette

ENDIVE SALAD 13
fourme d’ambert / pistachios
radishes / cara cara orange

FALL FRUITS & VEGETABLES 14
roasted in a cast iron pan / truffle vinaigrette
creamed celeriac / ecopia mixed greens

PERSIMMON CANALONE 17
dungeness crab & seaweed salad
pine nuts / anise hyssop / pomegranate

ROCK FISH CEVICHE 15
thai coconut gazpacho / mango
avocado / green curry oil

POLENTA RAVIOLO 16
rabbit sugo / scarlett turnips
spinach

SALMON BELLY 17
soy glaze / matsutake mushroom
asian pears / miso

Entrees
ALASKAN HALIBUT 28
sunchoke purée / spiced baby carrots
concord grape vinaigrette

HALF MOON BAY PETRALE SOLE 31
roasted with black walnuts
kabocha squash gnocchi / shimeji mushrooms

KING SALMON 33
creamed spinach / rösti potato
salmon roe / chanterelles / gravlax spices

FARRO VERDE 24
early fall vegetables / micro cilantro
grana padano

NATURAL PORK LOIN 29
roasted with apples / chesnut purée
red cabbage marmalade / bacon jus

38 NORTH CHICKEN 27
breast, sausage & hash / lollipop kale
farro verde / meyer lemon mostarda

BEEF BAVETTE 29
fondant potatoes / raclette cheese
broccoli / long pepper jus

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