Owner & Sommelier
Jessica Cahill
Executive Chef
Michael Bryant
Snacks
​
Dungeness Crab Tartlet
Lemon | Yuzu Kosho Hollandaise | Pickled Fennel
Duck Wing Confit
Deep-Fried & Tossed with Meyer Lemon, Local Honey, Sweet & Sour Chili
Pork Belly Fritto
24 Hour Sous Vide | Pickled Tomatillo Salsa | Cilantro & Mint
​
Lamb Meatballs
Salty Goat Chevre | Pomodoro Sauce | Basil
​
Annie’s Bread for 2, by Floured in Faith
House Made Cultured Butter
​
Focaccia
Extra Virgin Olive Oil
Appetizers
​
Porcini & Wild Mushroom Bisque
Locally Foraged Mushrooms | Basil Pistou | Parmesan Foam
​
Prime Beef Ribeye Carpaccio
Quinoa Tabbouleh | Capers | Micro Arugula | Pecorino | Crostini
​
Porcinis & Favas
Roasted and Sauteed Local Porcini Mushrooms with a Fava Bean Puree & Young Garlic
​
Poppy Seed Crusted Ahi Tuna Tartare
Glazed & Grilled | Glass Noodles | Cucumber Jalapeno Salsa | Potato Chips | Wasabi Furikake
​
Achiote Grilled Shrimp
Honey, Lime, Cilantro & Pomegranate Vinaigrette
​
Wild Local Morels!
Sauteed with Garlic, Shallots, Herbs & Sherry Wine | Pea Shoots
​
Chopped Caesar
A Classic...Just Chopped, with Marinated Anchovies, Croutons, Pecorino & Fresh Cracked Pepper
​
Mixed Greens
Salty Goat Feta | Fennel | Mandarin Orange | Sunflower Seeds | Dijon Vinaigrette
Entrées
​
Wild, Line-Caught Halibut, Marinated in Miso, Shoyu & Honey
Kissed on the Grill | Sauté of Bok Choy and Fennel | Dashi
​
New Zealand Lamb Rack & Bacon Wrapped Lamb Loin
Spaetzle | Cabbage | Morels! | Rosemary Sherry Jus
​
Seasonal Mushroom Risotto
Porcini & Maitake Mushroom | Truffled Spinach Crème | Parmesan | Basil
​
Filet Mignon, Basted in Thyme & Butter
Scalloped Potatoes with Taleggio & Herbs | Pea Shoots | Bone Marrow Bordelaise
​
Zoodles
Summer Zucchini & Squash “Noodles”, Tossed with Quinoa, Capers, Garlic, & Basil | Pomodoro
​
Grilled Wagyu Tri Tip
Wild Asparagus with Pepitas, Cranberry, Chevre & Garlic Salt | Garnet Yam Mash | Ancho BBQ
​
Veal Osso Bucco Slow Cooked for 15 Hours
Brussels Sprouts | Pasta | Red Wine Jus & Fresh Horseradish Crema
​
​
Dessert
​
Dark Chocolate Mousse | Chantilly | Chocolate Sponge | Orange
Mango & Passion Fruit Panna Cotta | Pistachio | Berry Coulis | Toasted Meringue
*Salvation Army* Beignets | Trio with Mango, White Chocolate, and Local Tay Berries
Eileen’s Buttermilk Pie | Macerated Strawberries | Basil | Balsamic
Caramelized Honey Crème Brûlée | Meyer Lemon |Chantilly Cream
Affogato | Espresso | Chris’s Vanilla Ice Cream
House Made Ice Cream | Rotating Selection
House Made Sorbetto | Rotating Selection
​
Cocktails
Made with Organic Ingredients and Fresh Squeezed Juices
​
Sunshine Margarita
Luna Azul Reposado | Lime | Apricot | Maple Syrup
Basilico
Bombay | Yuzu Sake | Honey | Lemon | Basil | Curaçao
Tiki Time
Plantaray Rum | Passionfruit | Lime | Honey | Pineapple & Cinnamon Bark Foam
Regalito Mojito
Cachaça | Lime | Honey | Mint
Espresso Martini
Crater Lake Hazelnut Vodka | Candy Cap Mushroom | Frangelico | Espresso
Lily’s Apricot
Titos | Rothman’s Apricot Liqueur | Passionfruit | Honey
Colin’s Old Fashion
Larceny Bourbon | Antica Formula | Orange | Cherry
French 86
Loire Valley Sparkling Crémant | Yuzu Sake | Honey | Grapefruit
​
Mocktails
100% Non-Alcoholic, Made with Organic Ingredients and Fresh Squeezed Juices
​
Tiki Tease
Passionfruit | Lime | Orgeat | Pineapple & Cinnamon Bark Foam
Fauxy Champagne
White Grape | Pomegranate | Soda
April Showers
Lacewing | Lime| Honey
Nearly Daiquiri
Lime | Kaffir | Rosemary
Jasmine Milk Tea
Jasmine Tea | Coconut Cream | Milk | Cinnamon Bark
May Flowers
Elderflower | Grapefruit | Soda
​​