Roasted bone marrow
$18Grilled sourdough, parsley and shallot salad, flaky salt
The Menu
The kitchen cooks over oak and the menu follows the market, so a few things change every week.
Kitchen
Small plates
Burrata
$16Heirloom tomatoes, basil, aged balsamic
Charred artichokes
$15Roasted lemon, garlic confit, herbs
Cheese board
$22Three cheeses, quince, walnut bread
Larger plates
Oak-grilled hanger steak
$34Salsa verde, crispy potatoes
Market fish
$32Brown butter, capers, lemon, greens
Mushroom risotto
$26Wild mushrooms, aged parmesan, thyme
Dessert
Olive oil cake
$12Crème fraîche, roasted figs
Dark chocolate pot de crème
$11Sea salt, cocoa nib tuile
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Wine
Sparkling
Crémant de Loire, brut
- Glass $14
- Bottle $56
Pét-nat rosé, Santa Barbara
- Glass $15
- Bottle $60
White & orange
Chenin blanc, Loire Valley
- Glass $15
- Bottle $60
Skin-contact Pinot gris, Oregon
- Glass $16
- Bottle $64
Savagnin, Jura
- Glass $19
- Bottle $76
Red
Gamay, Beaujolais
- Glass $15
- Bottle $60
Grenache, Sierra Foothills
- Glass $16
- Bottle $64
Syrah, Northern Rhône
- Glass $21
- Bottle $84
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Tell us about allergies when you order; most dishes can be adjusted.