• Dinner

    • Warm Marinated Olives

      8

    • Little Fried Fish

      16

      Pimentón Aioli, Shiso and Lemon

    • Almond Butter Toast

      15

      Tangelo and Fennel Pollen

    • Chicken Noodle Soup

      10

      Carrots, Paprika and Parsley

    • Fusilli

      17

      Bacon, broccoli Pesto and Duck Egg Yolk

    • Little Gem Lettuces

      16

      Avocado, Cara Cara Orange, Crispy Sunchokes and Ricotta Salata

    • Smoked Trout

      17

      Beet Hummus, Arrowhead Cabbage, Mandarin and Spiced Chickpeas

    • Chicken Liver Mousse

      16

      Candied Kumquats, Grilled Bread and Radish

    • Wood Baked White Beans

      14

      Feta, Oregano Pesto and Breadcrumbs

    • Warm Goat Cheese

      16

      Hayward Kiwi, Fuji Apple and Crostini

    • Flatbread

      20

      Spicy Fennel Sausage, Shiitake Mushrooms, Spring Onions and Mozzarella

    • Pickled Herring

      16

      Dill, Crème FraÎche, Capers and Kohlrabi

    • Sherry Braised Mushrooms

      16

      Fresh Burrata and Pomegranate

    • Moroccan Vegetable Tagine

      24

      Toasted Almonds and Lemon Yogurt

    • Rotisserie Herbed Chicken

      27

      Brussels Sprouts, Tahini Yogurt, Tatsoi Raab and Pickled Beets

    • Housemade Pappardelle

      25

      Nine Hour Bolognese, Swiss Chard and Parmesan

    • Grilled Leg of Lamb

      38

      Nantes Carrots, Cilantro chutney, Persimmon and Frisée

    • Fish Stew

      34

      Lingcod, Manila Clams, Mussels, Calamari, Saffron, Grilled Bread and Aïoli

    • Country Pork Chop

      35

      Bartlett Pear Butter, Potatoes, Purple Broccolini and Kumquats

    • Wood Grilled Hamburger

      19

      Pickled Onions and French Fries

    • Grilled Broccoli

      10

      Lemon, Anchovy and Breadcrumbs

    • Roasted Rutabaga

      10

      Turnips, Dates and Maple

    • Roasted Rutabaga,

      10

      Honey and Za'atar

    • French Fries

      9

      Buttermilk Dip

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

5% service charge will be added to all food and beverage sales in response to San Francisco employer mandates.