| housemade bread and cultured butter | 3 | ||
| early girl tomato soup with parmesan toast and olive oil | 10 | ||
| citrus cured rainbow trout with green gazpacho, avocado, cilantro and endive | 18 | ||
| little gem lettuce with mutsu apples, walnuts, bacon and aged cheddar | 15 | ||
| crushed cucumber salad with sunflower sprouts, kefir, crispy quinoa and | 14 | ||
| chicken liver mousse with an arugula salad | 14 | ||
| charred louisiana gulf shrimp with arrowhead cabbage, pickled chilies and miso dressing | 18 | ||
| goat cheese and sorrel stuffed pasta with lime butter and chives | 16 | ||
| Entrees | |||
| olive oil poached flounder with corn chowder, tokyo turnips, meyer lemon relish and morita chili | 33 | ||
| pan roasted california cod with shelling beans, marinated fennel, cherry tomatoes and basil pistou | 34 | ||
| roasted chicken with gypsy peppers, fennel sausage, honey buttered cornbread and jalapeno vinaigrette | 28 | ||
| pan roasted rib-eye steak with yukon gold potatoes, chicories, oven dried tomatoes and green peppercorn sauce | 38 | ||
| coffee rubbed pork shoulder with creamy hominy and collard greens | 30 | ||
| chickpea fritters with roasted zucchini, heirloom tomatoes, smoked eggplant and harissa | 27 | ||