Housemade soup $ 6.90
Dungeness crab cakes with spicy remoulade 11.95
Skillet of cockles and mussels with chorizo, tomatoes, garlic and white wine 12.95
Pistachio-crusted goat cheese on roasted fennel-olive tapenade and ciabatta toast 9.70
House cured pork belly mustard polenta, candied apples, squash and cider gastrique 9.90
Fire-roasted “Ocean Mist” artichoke with apple-balsamic vinaigrette and Mediterranean relish 9.85
Lobster “blt” with tomato and pancetta, house-made brioche and chile-lime sweet potato fries 12.80
Baby artichoke risotto with Vande Rose Farms smoked bacon and spinach 11.40
Crispy calamari with chile-citrus aioli 8.9
Classic caesar with garlic-Parmesan croutons $ 8.95
The “wedge” iceberg with lardons of smoked bacon and Point Reyes blue cheese 9.35
“Bistro salad” mâche and butter lettuce, warm bacon and Point Reyes blue cheese 9.85
Organic field greens with house made croutons and tomato vinaigrette 7.85
Slow-braised dish served in braising jus with seasonal vegetables $ 26.85
Boeuf bourguignon classic beef stew with pearl onions, mushrooms and bacon 23.95
Oven-roasted portabella mushroom on crispy polenta with garden vegetables 18.95
Roast duck breast with spiced potato gratin, wilted spinach and sour cherry reduction 24.75
“Bistro burger” with Point Reyes blue cheese, apple-smoked bacon and grilled red onions 13.95
Diver scallops over root vegetable puree, smoked bacon, brussels sprouts and shellfish emulsion 25.95
Prime smoked sirloin whipped potatoes with tomatoes, spinach and balsamic-veal reduction 23.80
Lamb tenderloins with cipollinis, mushrooms, spinach, whipped potatoes and tomato-lamb jus 27.90
Natural pork chop with roasted yams, pea sprouts, Vande Rose bacon and cider gastrique 22.95
Artichoke raviolis with bacon, baby artichokes, peas and Italian parsley creme fraiche 22.85
Grilled chicken caesar salad with oven-dried tomatoes and Parmesan croutons 14.95
Rotisserie free-range chicken over garlic whipped potatoes and local vegetables 22.45
Prime new york steak with truffle frites, grilled asparagus and foie gras butter 37.50
Grilled white prawns over white bean cassoulet and wood-fired tomato chutney 23.80
Capellini with fresh and oven-dried Roma tomatoes, garlic, basil and Parmesan 16.95
Executive Chef: Tony Baker Sous Chef: Eustaquio Sanchez
