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