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

In-house menu

castelfranco, radicchio, apple butter, manchego, Josey Baker croutons, lemon vinaigrette      2021 Marsanne ‘Los Olivos,’ Lindquist

Liberty duck confit, pancetta soffritto, Iacopi butter beans, brussels, baby turnips, dijon-garlic 2020 Moulin À Vent, Château Moulin-À-Vent

ginger cake, citrus crème anglaise, honeyed sesame pecans
2023 Moscato D’Asti,  La Caudrina Doglioti     

65/95 (na available)

A LA CARTE

CA Caviar Company white sturgeon caviar 1oz, potato chips, crème fraîche, chives  85

selection of imported cheeses, crostini  18

roasted sunchoke and leek soup, lemon-brown butter, chives  14

little gem lettuces, cucumber, watermelon radish, red wine vinaigrette, fine herbs  17

baby marinated beets, almond butter, pickled fennel, feta, arugula  19

PEI mussels, oven-dried tomato, cream sherry broth, griddled Josey Baker toast, parsley  20

house smoked trout, beluga lentils, pickled yellow cauliflower, horseradish crème fraîche  22

bacon and onion tart  16

seared potato gnocchi, housemade fennel sausage, kale, parmesan, chives  34

local black cod, cauliflower purée, chanterelles, meyer lemon, shallot, tarragon  42

hanger steak, almond romesco, crispy potatoes, spigarello, bordelaise  40

broccoli di ciccio, parmesan aioli, anchovy, garlic, thyme breadcrumbs  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