Kitchen Work Magazine Issue #8 “The Vegetable Issue” $12
In-house menu
cucumber salad, goddess dressing, anchovy, Brokaw avocado, arugula, hazelnut, dill 2021 Nuit-Saint-Georges Aligoté, Ledy
duck confit, sage spätzle, mistake mushrooms, pole beans, plum mostarda 2021 Beaujolais ‘Moulin à Vent,’ Château du Moulin-à-Vent
white nectarine pecan-oat crisp, Straus vanilla ice cream 2021 Santa Barbara Riesling(4USL353), Tatomer
$65/$95
A la carte
selection of imported cheeses, crostini 18 Brentwood corn soup, crispy shallots, crème fraiche, Espelette 13 little gem lettuces, snap peas, radish, sieved egg, shallot, fine herbs, lemon vinaigrette 17
Early Girl panzanella salad, ricotta, Josey Baker croutons, tomato vinaigrette 18 Monterey calamari, fresh shelling beans, romanesco, lemon aioli, olive tapenade 19 habit ‘ceviche,’ avocado, gypsy peppers, jicama, jalepeño aquachile, corn chips 22 bacon and onion tart 16 housemade fettuccine, basil pesto, blistered sungold tomatoes, squash, parmesan 32 hanger steak, sweet corn, chanterelle mushrooms, broccoli, basil butter 40 local black cod, fregola, roasted cauliflower, baby spinach, tarragon beurre blanc 42
charred Arrowhead cabbage, muhummara, walnut, green tahini 14 roasted eggplant yogurt, Corno di Toro pepper, sunburst squash, garlic chips, balsamic 14
Castelvetrano olives, Marcona almonds 7
Josey Baker bread with Straus Creamery butter 7