• Dinner

    • Warm Marinated Olives

      8

    • White Bean Soup

      10

      Kale, Longaniza and Salsa Verde

    • Rigatoni

      16

      Bacon, Cream, Vodka, Tomato and Pea Tendrils

    • Warm Goat Cheese

      15.5

      Hayward Kiwi, Asian Pear and Crostini

    • Fried Brussels Sprouts

      17

      Horseradish Cream and Fuyu Persimmon

    • Chicory Salad

      15

      Garlic Croutons, Cauliflower, Pimentón and Pecorino

    • Wood Baked Butter Beans

      13

      Feta, Oregano Pesto and Breadcrumbs

    • Mushroom Toast

      16

      Ricotta, Sherry Onions, Radish, Shiso and Sesame Chile Oil

    • Flatbread

      19

      Fennel Sausage, Rapini, Mozzarella and Calabrian Chile

    • Pickled Beets

      15

      Cara Cara Orange, Walnuts, Peppercress and Marinated Feta

    • Smoked Trout

      17

      Toasted Quinoa, Cabbage, Satsuma Mandarin and Roe

    • Country Style Pâté

      17

      Pickled Jalapeño and Mustard

    • Moroccan Vegetable Tagine

      25

      Toasted Almonds and Lemon Yogurt

    • Pappardelle

      24

      Nine Hour Bolognese, Butternut Squash, Escarole and Parmesan

    • Fish Stew of Trout

      32

      Mussels, Clams, Potatoes, Saffron, Grilled Bread and Aïoli

    • Rotisserie Chicken

      27

      Bok Choy Rabe, Beet Hummus, Blood Orange and Olive Tapenade

    • Country Pork Chop

      34

      Pink Lady Applesauce, Brussels Sprouts, Potatoes and Pomegranate

    • Duck Leg

      34

      Fried Wing, Polenta, Romanesco, Hedgehog Mushrooms and Mustard Greens

    • Wood Grilled Hamburger

      18.5

      Pickled Onions and French Fries

    • Delicata Squash

      9

      Rutabaga, Brown Butter, Sage and Pomegranate

    • Grilled Broccoli

      10

      Lemon, Anchovy and Breadcrumbs

    • Roasted Carrots and Turnips

      9

      Herbed Yogurt, Sumac and Dates

    • French Fries

      8

      Pimentón AÏoli

*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.