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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

Appetizers
CELERY & APPLE SOUP 10
micro celery / pomegranate 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

POACHED EGG HASH 14
confit chicken / fondant potato
pearl onion / bacon bits

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

POLENTA RAVIOLO 16
rabbit sugo / scarlett turnips
spinach / king trumpet mushrooms

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

Entrees
HALF MOON BAY PETRALE SOLE 32
black walnut / kabocha squash gnocchi
black trumpet mushrooms

SKUNA BAY SALMON 29
creamed spinach / rösti potato
salmon roe / chanterelles / gravlax spices

CHILI PEPPER ROCKFISH 28
crispy rice scales / sweet potato
yuzu kosho / savory clam & black garlic broth

FARRO VERDE RISOTTO 24
fall vegetables / grana padano
truffle oil / marscapone

DRIED AGED McCORMACK RANCH LAMB 41
red chickpeas / black trumpet mushrooms
spigarello kale / gremolata

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

MARY’S CHICKEN 27
breast & crépinette / stewed beluga lentils
kumquat confit / treviso / berbere spice

DOUBLE R RANCH NY STEAK 34
marble potato / cipollini onion
mushroom purée / raclette cheese

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