menu for weeks of 11/25 & 12/2
dinner
potato pavé with house aioli, chive, tobiko
veg: sub cured black olive for tobiko
veg: sub cured black olive for tobiko
endive salad with pear-shallot vinaigrette,
pancetta, buttered & spiced hazelnuts,
Dunbarton blue cheese, parsley, lemon zest
veg: sub fried capers for pancetta
pancetta, buttered & spiced hazelnuts,
Dunbarton blue cheese, parsley, lemon zest
veg: sub fried capers for pancetta
seared duck breast with green peppercorn and vermouth,
braised fennel & kyoto carrots, fine herbs
veg: toasted freekeh with sunchokes and honeynut squash,
caramelized garlic tahini, pickled fresnos, fine herbs
braised fennel & kyoto carrots, fine herbs
veg: toasted freekeh with sunchokes and honeynut squash,
caramelized garlic tahini, pickled fresnos, fine herbs
salted dated and olive oil ice cream, fresh blackberry
$60 per person on tuesdays
$75 per person wednesday — sunday
$75 per person wednesday — sunday
$60 per person on tuesdays
$75 per person wednesday — sunday
$75 per person wednesday — sunday