Dinner

SMALL BITES 

4.5 each

Baby Artichoke Risotto Fritters

Sautéed Mushrooms on griddled polenta

Oatmeal-Crusted Brie with Cumberland sauce

White Anchovies with garlic toast and lemon oil

Pickled Vegetables & Marinated Olives

6.5 each

Truffle Tater Tots with Grana Padano cheese

Duck-Popcorn confit, fried parsley, Szechuan pepper

Smoked Bacon-Wrapped Prawns on pickled slaw

Smoked wild Salmon fennel, blood orange, dill

Lobster Mac’n Cheese

APPETIZERS

Dungeness Crab Cakes pickled radishes and spicy rémoulade  12.5-

Fire-Roasted “Ocean Mist Farms” Artichoke Mediterranean relish  10-

Crispy Calamari smoked chili aioli  8.5-

“Baker’s” Bruschetta back bacon, arugula and pickled green apples  11-

Lobster B.L.T. tomato and pancetta on brioche with chile-lime sweet potato fries  14-/25-

Steamed Penn Cove Mussels chili, lemongrass, coconut broth  13.5-

Spinach Gnocchi beef short rib, Brussels sprout gremolata    11-

SALADS

“Bacon and Egg” Salad Warm salad of local greens with smoked bacon

poached pasture-raised egg, oven-dried tomatoes and mustard vinaigrette  11.5-

Bistro Salad mâche, butter lettuce, warm bacon and Point Reyes blue cheese  10.5-

Roasted Beet Caprese blood orange, basil and house-made mozzarella  11-

Organic Field Greens house made croutons and tomato vinaigrette  8.5-

Classic Caesar garlic-Parmesan croutons and Caesar dressing  9.5

ENTREES

Roasted Portabella Mushroom vegetable ragoût and polenta  19.5-

Lamb Tenders baked pepper goat cheese polenta, grilled squash, olive jus  29.5-

Niman Burger brioche bun, back bacon, garlic Cheddar and remoulade with frites  14.5

Roast Duck Breast cornbread stuffing, grilled broccolini and sour cherry reduction   27-

Mary’s Wood Oven Roasted Brick Chicken with Indian-spiced green beans and pan jus  24.5

Artichoke Ravioli baby artichokes, smoked bacon, peas, Italian parsley and lemon-thyme cream  23- 

Braised Boneless Beef Short Rib garlic-whipped potatoes, pearl onions and oven-dried tomatoes  29-

Pesto-rubbed Prime Sirloin whipped potatoes, Brussels sprouts, dates, smoked bacon, red wine   26-

Oven Baked Wild Salmon with maple carrots, potato confit, arugula and tarragon butter  26.5-

Natural Pork Chop sweet potato fritter, braised winter kale, bacon chunks, bourbon pork jus  25- 

Seared ‘dry pack’ Scallops chick peas, roasted grapes, grilled fennel and spicy pepper coulis  28.5

Capellini fresh and oven-dried Roma tomatoes, garlic, basil and Parmesan  16.5-

Florida Prawns over pearl pasta with arugula and saffron-lobster broth  26-

Certified Angus Bistro Steak with truffle fries  24.5-

SIDES  5.5

Spiced French Beans with cumin and coconut 

Brussels Sprouts dates, bacon chunks, mulled cider 

Crispy Polenta house-made, oven-dried tomato pesto

Bistro Fries (your choice of) 1. Monterey sea salt and coarse ground black pepper

2. Smoked chipotle and onion  3. Truffle and Grana Podano cheese (add 3-)

Mixed Mushrooms with Parmesan cheese