Kitchen Work Magazine Issue #6 ‘The Restaurant Issue’ $12


little gem lettuces, radishes, avocado, melogold grapefruit, fine herbs?
2016 Viognier ‘Le Bon Climat,’ Clendenen Family Vineyards

coffee-braised lamb, herbed polenta cake, wilted collard greens
2018 Bourgeuil ‘Cuvée Alouettes,’ Chanteleuserie 

apple & pear crisp, pecan-oat streusel, vanilla bean ice cream 
2005 Sainte-Croix-du-Mont ‘Reserve,’ Château La Rame



imported and domestic cheeses  6 each

puréed sunchoke soup, toasted hazelnuts, lemon oil, chives  13

bacon and onion tart  14

marinated baby beets, almond butter, pickled fennel, Mt. Vikos feta  15

seared sea scallops, celery root pureé, satsuma mandarin, herb salad  18

chicory salad: walnuts, Parmesan, flame raisins, celery, anchovy vinaigrette  16

house-smoked trout, rye toast, horseradish chevre, cress, pecans, pickled onion  18

housemade gnocchi, Perigord truffle butter, maitake mushrooms, sunnyside egg  28

roasted black cod, butter beans, romanesco, smoked paprika aioli, breadcrumbs  34

duck leg confit, French green lentils, glazed carrots and turnips, horseradish relish  33

seared chicken breast, Comté bread pudding, swiss chard, chanterelles  33

brussels sprout hash, Cipollini onions, bacon  9

Josey Baker bread with organic cultured butter or Aldo Armato olive oil  5

Castelvetrano olives and Marcona almonds  6