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