THURSDAY 

11.14

​

ROASTED BRUSSEL SPROUTS with QUINCE

 young carrots, blue d'auvergne, sherry vinaigrette

​

LIBERTY FARMS DUCK CONFIT PASTA

chanterelle mushrooms, garden kale, nicoise olives

​

a choice of CHEESE PLATE, AFFOGATO or 
ALMOND CAKE with ice cream and tangerine compote

​

FRIDAY

11.15

 

BUCKET RANCH BEANS with SMOKED TROUT

croutons, chicories, soft boiled egg, pigment d'ville vinaigrette ​

​

BRAISED PORK BELLY with POMEGRANATE

winter squash, charred cabbage, mustard sauce​

​

a choice of CHEESE PLATE, AFFOGATO or 

SWEET by Joansey

​

SATURDAY 

11.16

 

AUTUMN RADISHES and WHITE ANCHOVIES

meter lemon, little gems, dill, parmesan​

​

WARM PARSNIP SOUP

chanterelles, fennel pollen, brown butter​

​

ROASTED LOCAL BLACK COD for the TABLE

bacon pardons, sunchokes, brassica broth​

​

a choice of CHEESE PLATE, AFFOGATO or 

SWEET by Joansey

​

SUNDAY

11.17

 

an offering of small plates & an entree of

A FISHERMAN STEW OF PETRALE SOLE, CLAMS, and SCALLOPS

zolfini beans, grilled bread, chile broth​

​

MONDAY

11.18

​

a simple a la carte menu of small plates with the main course of

GRILLED WILLIAMS RANCH LAMB BURGER

laychee, caper aioli, pickled onions, garden greens

​

​

​

​

​

​

*menu subject to evolution*

​

​

​