Sample Dinner Menu

Menus subject to change

Nibbles

Marinated Castelvetrano Olives
Toasted Almonds ~ Estero Gold Cheese  (gf, vg, v*)  .  9

Miso Deviled Eggs
Wasabi Tobiko ~ Coriander Puree ~ Serrano (gf)  .  13
The “Diablo” Version
Extra Serrano & Charred Habanero Chili Salt (gf)  .  15

House Made Rabbit Rillette
Pickled Red Onion ~ Dijon ~ Cornichons ~ Wine Stewed Prunes ~ Crostini . 14


Salads & Soup

Caprese
Blue Meadow Farms Heirloom Tomatoes~Italian Burrata~Organic Olive Oil~Basil (gf, vg, v*)
Li’l (Serves 1) . 14 Big (Serves 2-3) . 22

House Caesar Salad
Kale ~ Little Gem Lettuce ~ Sourdough Garlic Crumb Parmesan (gf*) . 14

The “Brutus”
House Caesar Salad Serrano ~ Chili Flakes ~ Extra Anchovies & Garlic (gf*) . 17

Wild Foraged Garden Salad
Pegasus Farm Foraged Flowers & Herbs Wild Blackberries ~ Toasted Walnuts Redwood Hill Goat Feta ~ Pickled Red Onion ~ Fruit ‘n Honey Vinaigrette (vg, v*, gf) . 16

“What’s in the Soup Pot?”
Taste (8 oz.) Meal (16 oz.) . AQ

Mains

Duck Fat Fried Li’l Chicken
Spice Crusted Half Mary’s Cornish Game Hen ~ Duck Fat Confit Marble Potatoes Shaft’s Vintage Blue Cheese ~ Creamy Mustard Chicken Sauce ~ Fresh Torn Herbs and Gowan’s Beans (gf) . 32

Braised Pork Belly
Creamy Full Belly Farm Heirloom Grits ~ Gowan’s Stonefruit Agrodulce ~ Broccolini ~ Roasted Pork Jus (gf) . 32

Pan Seared Butcher’s Steak
Blue Meadow Farm’s Heirloom Tomatoes ~ Sautéed Pegasus Farms Greens ~ Burrata ~ Roasted Beef Jus (gf) . 35

Massachusetts Day Boat Scallops & Sweet Corn Risotto
2 Large “U-10” Seared Day Boat Scallops Gowan’s Sweet Corn ~ Marinated Cherry Tomatoes ~ Fresh Gowan’s Beans ~ Basil Coulis (gf, vg*, v*) . 36
* Vegetarian Corn Risotto with Redwood Hill Goat Feta . 26
* Vegan Risotto (no scallops, no cheese) . 24

Cast Iron Sides

Sizzled Loco(l) Vegetables
Herb Olive Oil Drizzle ~ Toasted Almonds . 16

Roasted “Forest People” Oyster Mushrooms (Boonville) and Sautéed Braising Greens & Garlic Confit . 18

Mac & Cheese
Italian Torchio Pasta Sourdough Crumb (vg) . 16
+ Sautéed Mushrooms . 6
+ Seared Pork Belly . 14
+ Summer French Truffles . 13

Bread & Whipped Butter
Fort Bragg Bakery Caspar Sourdough & Emily’s Seeded Rye Bread (vg, v*) . 7
Jess’ Gluten Free “Popovers” (vg, gf) . 5
+ Olive Tapenade (v) . 3
+ Garlic Confit (v) . 3


Water is served upon request.
v-vegan/gf-gluten free/vg-vegetarian
*available gluten free, vegetarian, or vegan by request

Parties of five or more are subject to a 20% gratuity minimum.
A 2.50 fee will apply for each split check (limit 2). Please tell your Server before ordering.
Children are to remain seated at ALL times.