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Sample Dinner Menu

Depending on the season and the farmers’ market availability, some ingredients will change. Prices do not reflect current selection.

cold starters

kampachi crudo, pickled K & J ORCHARDS stone fruit, Fresno peppers, yuzu koji vinaigrette 25

FAR WEST FUNGI maitake mushroom & tomato salad, dashi pearls, seaweed 15

ZUCKERMAN melon & cucumber salad, ANDANTE goat cheese, pine nuts, green goddess   15


warm starters

blistered BORBA peppers, poblano aioli, red pepper salt                          15

smoked ZUCKERMAN potatoes, dijon hollandaise [add trout roe +$5]                                                      15

crunchy LIBERTY duck leg, gochujang, pickles                                                                                              19

salt & pepper WOLFE RANCH quail                                                                                                                 20

ugly mushroom filled pasta, trumpets, SHARED CULTURES celery root miso butter                             24

STEMPLE CREEK prol jowl, LUCERO pineapple tomatillo salsa, serrano chilies 28

THE MIDWIFE & THE BAKER seeded and country loaf w/ MARSHALL’S FARM honey butter          7


STEMPLE CREEK bone-in ribeye for two, pole beans, beef jus                     MP

Half Moon Bay black cod, BORBA sweet peppers, HODO yuba, “tzatziki”         35     

LIBERTY duck, cornbread, DOUBLE CROWN blackberry duck jus                    40

early summer farmer’s market vegetables, FIFTH CROW beans, curry            30

dessert (12 ea)

  crème fraiche cake doughnut holes, peach jam

  leche flan, RODRIGUEZ strawberries, vanilla chantilly

  farmer’s market fruit plate

20% service charge added to all checks and shared amongst the entire staff                                                                                               

***Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.

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