Dinner Menu

Dessert Menu

DINNER MENU

Small Plates

Steamed Manila Clams
with Housemade Spicy Fennel sausage & Kale    12.50

Pan Roasted Gnocchi
with Duck Confit, English Peas, Fresh Morels & Port Jus    11.00

Smoked Chicken Chili Relleno
with Mole Sauce & Roasted Corn Relish    12.00

YellowfinTuna Tartare*
with Cucumber, Apple, Chile, Pine nuts, Avocado, Mint & Truffled Lime Vinaigrette    12.00

Pan Seared Day Boat Scallop
with Succotash of House Cured Pancetta, Fava Bean, Fingerling Potato & Sweet Corn Nage    12.00

New Zealand Double Cut Lamb Rib Chop
grilled with Mint Pea Ravioli    10.00

Christy Hill Cheese Plate
with Quince Paste & Local Honey Humboldt Fog Goat, Aged Pecorino & Cambozola    12.00

Thai BBQ Prawns
with Lime, Cilantro, Ginger Sauce & Cucumber salad    9.50

Seafood Chowder
with Clams, Prawns, Halibut & Grilled Acme Bread    12.00

* Dishes containing items that are raw or partially cooked

Sides

Hummus - Tahini Garlic, Lemon & Chickpeas with Grilled Pita Bread    4.50

Sautéed Blue Lake Green Beans with Garlic & Chilies    4.00

Salt Roasted Fingerling Potatoes with Herbed Aioli    4.50

House Marinated Black & Green Olives    4.00

Creamy Parmesan Polenta    3.50

Salad

Organic Field Greens
with Tamari Vinaigrette & Garlic Croutons    6.50

Macerated Beet Carpaccio
with Wild Arugula & Sausalito Watercress, Fennel & Yellow Beets with Lemon Vinaigrette, Drizzled with Pistachio Mint Pesto    9.50

Classic Caesar*
Hearts 0f Romaine with Garlic, Lemon, Egg, Anchovy, Shaved Parmigianino Reggiano & Garlic Croutons    9.00

Organic Bibb Lettuce
with Champagne Vinaigrette, Aged Pecorino Cheese & Candied Almonds    8.50

Nicoise
with Seared Ahi Tuna, Tomatoes, Blue Lake Green Beans, Fingerling Potatoes, Cornichons, Aioli, Soft Boiled Egg, White Anchovy & Butter Lettuce with Banyuls Vinaigrette    16.00
Skip the Ahi?    12.00

Mains

Organic Roast Chicken
with Quinoa Pilaf, Chickpeas, Cucumbers,Baby Pear Tomatoes & Basil Pistou    21.00

Fresh Parpadelle Pasta
with Summer Squash, Tomatoes, Basil, Fennel Brodo & Shaved Parmigianino Reggiano    16.50
Add Roast Chicken    4.00

House made Sweet Pea & Mint Ravioli
with Tomatoes & Truffled Sweet Corn    16.50

Miso Glazed Pan Seared Halibut
with Sweet Peppers, Green Beans, Fingerling Potatoes & Spicy Curry Fume    29.00

Roasted Confit of Duck Leg & Grilled Half Breast
Tart Brandied CherryBlack Pepper Sauce, blue Lake Green Beans & Potatoes Gallete    28.00

Red Wine Braised Beef Short Ribs
with Creamy Polenta, Kale & Natural Jus    24.00

Grilled Rack of NZ Lamb
with Mint Pesto, Sautéed Summer Squash & mint-pea ravioli    30.00

*Gratuity Added To Parties of SIX or More
Corkage is $20 per 750ml (2 Bottle Maximum)
(Corkage waived for each bottle purchased)