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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
herbed honey / chili flakes

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

Appetizers
CRANBERRY BEAN SOUP 10
torpedo onions / chorizo / cilantro

MIXED LETTUCES 12
sourdough croutons
red wine vinaigrette

LITTLE GEM SALAD 13
mixed radishes / parmesan crisp
pickled mustard seeds / sweet pea crème

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 / pomegranete

ROCK FISH CEVICHE 16
thai coconut gazpacho / mango
avocado / green curry oil

SWEETBREADS 18
black lentils / spinach / sichuan peppercorn
brown butter sauce / fuji apples

POACHED EGG 14
white bean fabada / chorizo
morcia / serrano / croutons

Entrees
CALIFORNIA 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

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

WHEATBERRIES 24
early fall vegetables / micro cilantro
grana padano

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

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

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

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