Kitchen Work Magazine Issue #8 “The Vegetable Issue” $12

In-house menu

little gem lettuces, avocado, cucumber, watermelon radish, red wine vinaigrette                                                            2021 Sicilia Catarratto ‘Masso,’ Feudo Montoni

Liberty duck confit, sage spätzle, chanterelle mushrooms, pole beans, black mission figs                        2021 Beaujolais ‘Moulin à Vent,’ Château du Moulin-à-Vent   

apple pecan-oat crisp, Straus vanilla ice cream                                                           2021 Santa Barbara Riesling(4USL353), Tatomer

$65/$95

A la carte

selection of imported cheeses, crostini  18

chilled cucumber soup, Straus European yogurt, garlic, hazelnut dukkah, chives  14

organic apples, Napa cabbage, arugula, shaved Gouda, walnuts, chives, lemon vinaigrette  18

Early Girl panzanella salad, housemade ricotta, Josey Baker croutons, tomato vinaigrette  19

Monterey calamari, crispy polenta cake, saffron cream, frisee, herbs  19

local halibut crudo, chive aioli, sungold tomato, crispy shallot, pickled fresno chile  22

bacon and onion tart  16

housemade fettucine, basil pesto, blistered cherry tomatoes, summer squash, parmesan 32

local black cod, Iacopi butter beans, peperonata, meyer lemon, shallot, tarragon  42

hanger steak, Dirty Girl tomato panade, Comté, kale, compound butter  40

seared Japanese eggplant, Jimmy Nardello peppers, whipped eggplant tahini, salsa verde  14

roasted delicata squash, salsa macha, Straus Greek yogurt, pickled red onion 14

Castelvetrano olives, Marcona almonds  7

Josey Baker bread with Straus Creamery butter  7