Tools
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Surf
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Chilled Oyster On The Half Shell
with cilantro mignonette
Each: 2.50
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Baked Oyster With Guanciale, Artichokes & Parmesan
Each: 3.00
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Ahi Tuna Tartare
with lemon, shiso & pine nuts
13.00
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Salt & Pepper Sea Scallops
Black Garlic Vinaigrette
15.00
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Curried Crab Tacos
with apple, cucumber & mint
13.00
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Skillet Roasted Shrimp
with fresno chilies, lemon & garlic
12.50
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Crispy Skin Mt. Lassen Trout
Korean style pickled ramps, spring garlic aioli
11.50
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Earth
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Tracey’s Almonds Or Marinated Olives
4.50
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Warm Skillet Bread with Green Garlic
cherry tomatoes & "holy oil"
5.00
With Lardo: 8.00
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Wild Mushroom Soup Shooters
tonka bean cream, grilled ham & cheese
8.50
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Goat Cheese Fritters
with blistered cherry tomatoes, smoked paprika & lavender honey
7.00
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Local Crimini Mushroom Salad, Extra Old Parmigiano
9.00
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Arugula & Endive Salad
with avocado, manchego cheese, toasted almonds & meyer lemon-truffle vinaigrette
9.00
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Fava Bean Bruschetta
with burrata & preserved lemon
10.00
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Black Truffle Risotto
12.00
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Morel Mushroom, Guanciale & Nicasio Farms Tellagio Flatbread
11.00
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Warm Spinach Salad
goat cheese, dates, cracked almonds, pancetta vinaigrette
9.00
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Roasted Asparagus
with meyer lemon aioli & spring herbs
9.50
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Sweet Pea Mac-n-Cheese
with spring onions & smoked ham hock "debris"
9.00
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Tunisian Roasted Local Carrots
with pine nuts, olives & mint
9.50
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Willi’s Truffled French Fries With Truffle Aioli
9.00
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Turf
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Pork Belly Pot Stickers
with five spice & shiitake mushrooms
10.00
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Jones Farm Rabbit Rillettes
with spiced grape chutney
10.50
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Roasted Bone Marrow
with toasted brioche & red onion marmalade (just do it!)
12.50
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Liberty Farms Pulled Duck BBQ
with white cheddar polenta
11.00
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Organic “Brick Chicken”
with tzatziki sauce & fried onion salad
12.00
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“Mu Shu Bacon”
with chive and shiso crepes & hoisin BBQ sauce
11.00
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Crispy Pork Riblets
with pomegranate BBQ sauce, thai basil & pine nuts
12.50
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Moroccan Style Lamb Chops
with preserved lemon couscous, spiced almonds & arugula
15.00
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Filet Mignon Sliders
with creamed spinach & whole grain mustard bearnaise
16.00
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Charcuterie
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La Española “Doña Juana” Chorizo Soria, Harbor City, CA
A traditional specialty made from pork loin & pimentón resulting in a full flavored sweet & smoky Spanish style sausage.
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Fabrique Delices Coppa, Hayward, CA
Made from pork shoulder with sea salt & garlic. Dry cured for 75 days.
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Toscano, Fra’ Mani, Berkeley, CA
deep burgundy color, salty. produced in the tuscan tradition of pairing foods with unsalted breads
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Fabrique Delices Duck Prosciutto, Hayward, CA
Cured & dried, slightly sweet.
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Wild Boar, Creminelli, Salt Lake City, UT
A mix of wild boar & pork, seasoned with a hint of clove and juniper
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Cheeses
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Rouge et Noir Triple Creme Brie, Marin French Farms, Petaluma, CA
Luscious Triple cream cow's milk cheese. Milk, buttery, & slightly sweet.
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Midnight Moon, Cypress Grove Chevre, Arcata, CA
Goat’s milk gouda, aged one year. Loads of flavor including a hint of salted caramel.
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Estero Gold, Valley Ford Cheese, Valley Ford, CA
Raw cow's milk made in a style similar to Asiago. Aged for four months, firm yet smooth texture, rich, buttery & nutty. *This cheese is made with raw milk
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Hollyhock, ,Garden Variety Cheese Brand, Royal Oaks, CA
Sheep’s milk cheese aged 8 months. Full buttery flavor & smooth dense texture.
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Truffle Tremor, Cypress Grove Chevre, Arcata, CA
Soft ripened goat’s milk cheese with Italian black summer truffles. Elegant but rich, floral, herbal & earthy.
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Monte Enebro, Rafael Baez, Avila, Spain
Goat's milk cheese. Ash & Roquefort-like rind. Dense, salty, nutty & persistent.
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Rogue River Blue, Rogue Creamery, Central Point, OR
Cow's milk cheese, full flavored. Sweet, mild, creamy & slightly earthy. * this cheese is made with raw milk
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Desserts
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Warm Scharffen Berger Flourless Chocolate Cake
peanut butter caramel, vanilla bean ice cream & sea salt peanuts
8.00
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Meyer Lemon Pudding Cake
gingered rasberries & vanilla bean creme fraiche
8.00
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Butterscotch Creme Brulee, Fleur De Sel
8.00
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Strawberry Rhubarb Crepes with Ruby Port
strawberry ice cream, pinenut brown butter
8.00
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Chocolate Chunk & Banana Croissant Bread Pudding
8.00
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Crispy Pear Springrolls
goats milk caramel, rum raisins, pinenuts, mascarpone
8.00
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“Liquid Dessert”
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Liquid Dessert A
selection of three fine dessert wines: dr. loosen riesling beerenauslese 2006, donnafugata “ben ryé” passito di zibibbo 2009, chambers “rosewood vnyds” muscat nv
16.00
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Liquid Dessert B
selection of three fine dessert wines: niepoort colheita 1984, cossart gordon bual madeira 10 yr, quinta do vesuvio vintage port 2001
16.00
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Bella Rosa Organic French Press Coffee
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Blue Label Roasters Reserve
Small: 4.00
Large: 8.00
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Decaf
chiapas mexico
Small: 4.00
Large: 8.00
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Espresso
3.00
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Cappuccino, Latte, Hot Chocolate
4.00
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Mocha
5.00
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Premium Teas By The Republic Of Tea
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Organic Breakfast (black)
4.00
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Ginger Peach (black)
4.00
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Acai Green Tea
4.00
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Good Hope Vanilla (herbal)
4.00
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Lemon Chamomile (decaf)
4.00
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Organic Mint (decaf)
4.00
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Tasty Alternatives
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Coca Cola Classic or Empire Bottling Works Diet Cola
4.00
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Abita Root Beer, Dr. Brown's Ginger Ale, Dr. Brown's Cream Soda, Hank's Black Cherry Soda
5.00
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Willi’s Iced Tea Or Arnold Palmer (refills)
4.00
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Lemonade, Raspberry Lemonade Or Raspberry Iced Tea
4.00
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Llanlyr ‘source’ Still Or Sparkling Water - Wales
6.50
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Dessert Wines
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Domaine Huet “moelleux” ‘le Mont’
vouvray 2009, val de loire. intense mineral driven chenin blanc with notes of flint, hay and melon rind, develops with green fig, mango & a hint of green tea
14.00
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Dr. Loosen
riesling beerenauslese 2006, mosel-saar-ruwer. very pure in flavor with a delicate sweetness of nectarine & apple that lasts through the long finish
22.50
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La Cuadrina ”la Selvatica” Asti Spumante,
Piamonte, Nv. full sparkling moscato, little more alcohol & less sweet, straw color, caramelized pear, apricot, honey, toasted almond, white flowers & spice
10.00
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Feiler-artinger “jonathan” Essenz
ruster ausbruch 05, rust, austria. a blend of welschriesling & chardonnay with great concentration, outstanding acidity & notes of yellow peach, papaya, pineapple, salty minerality, cream, honey & caramel with a rich, refreshing finish
23.00
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Chambers
muscat “rosewood vnyds”, rutherglen, south australia. hazelnut & orange peel with dried herbs, white flowers, cedar & cocoa
8.00
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Donnafugata ‘ben Rye'
zibibbo 2009, doc passito di pantelleria. apricot & peach with dried fig, honey, herbs & mineral notes
16.00
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Volpaia
vin santo bianco 2005, chianti, toscana. honeyed stonefruits, golden raisin, sandalwood, orange peel, cinnamon & clove with a round, lush finish
14.00
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Niepoort
tawny port, colheita 1984, douro. golden raisin, toasted almond, caramelized marmalade, sandalwood, orange peel & a fresh, lingering finish
18.00
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Cossart Gordon
bual 10 year, madeira. hazelnut, prune, almond & toffee with a smooth soft finish
10.00
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Olivares
Cassis, blueberry preserves, lavender & violet, boysenberry & berry liquer, expansive on the palate with a round, lush finish
15.00
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Quinta Do Vesuvio
vintage port 2001, douro. velvety with violet, pepper, jammy blackberry & firm tannins the acclaimed 09 vintage aslo available for for 20/3oz glass
13.50
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Beer
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Scrimshaw
pilsner, north coast brewing co., Fort Bragg
5.00
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Alagash White
Belgian style wheat, allagash brewing, Portland, ME
7.00
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Poleeko Gold
pale ale, anderson valley brewing co ., boonville
5.00
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Alaskan Amber
amber, alaskan brewing co., juneau
5.00
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Stone Ipa
india pale ale, stone brewing co., escondido
6.00
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Graviva!
Semi dry cider, tilted shed ciderworks, forestville 375ml
12.00
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Blue Star
Wheat, North Coast Brewing Co., Boonville
5.00
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Stone Ruination
American Double, Stone Brewing Co., Escondido
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