with cilantro mignonetteEach: 2.50
with lemon, shiso & pine nuts13.00
Black Garlic Vinaigrette15.00
with apple, cucumber & mint13.00
with fresno chilies, lemon & garlic12.50
Korean style pickled ramps, spring garlic aioli11.50
cherry tomatoes & "holy oil"5.00
tonka bean cream, grilled ham & cheese8.50
with blistered cherry tomatoes, smoked paprika & lavender honey7.00
with avocado, manchego cheese, toasted almonds & meyer lemon-truffle vinaigrette9.00
with burrata & preserved lemon10.00
goat cheese, dates, cracked almonds, pancetta vinaigrette9.00
with meyer lemon aioli & spring herbs9.50
with spring onions & smoked ham hock "debris"9.00
with pine nuts, olives & mint9.50
with five spice & shiitake mushrooms10.00
with spiced grape chutney10.50
with toasted brioche & red onion marmalade (just do it!)12.50
with white cheddar polenta11.00
with tzatziki sauce & fried onion salad12.00
with chive and shiso crepes & hoisin BBQ sauce11.00
with pomegranate BBQ sauce, thai basil & pine nuts12.50
with preserved lemon couscous, spiced almonds & arugula15.00
with creamed spinach & whole grain mustard bearnaise16.00
A traditional specialty made from pork loin & pimentón resulting in a full flavored sweet & smoky Spanish style sausage.
Made from pork shoulder with sea salt & garlic. Dry cured for 75 days.
deep burgundy color, salty. produced in the tuscan tradition of pairing foods with unsalted breads
Cured & dried, slightly sweet.
A mix of wild boar & pork, seasoned with a hint of clove and juniper
Luscious Triple cream cow's milk cheese. Milk, buttery, & slightly sweet.
Goat’s milk gouda, aged one year. Loads of flavor including a hint of salted caramel.
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
Sheep’s milk cheese aged 8 months. Full buttery flavor & smooth dense texture.
Soft ripened goat’s milk cheese with Italian black summer truffles. Elegant but rich, floral, herbal & earthy.
Goat's milk cheese. Ash & Roquefort-like rind. Dense, salty, nutty & persistent.
Cow's milk cheese, full flavored. Sweet, mild, creamy & slightly earthy. * this cheese is made with raw milk
peanut butter caramel, vanilla bean ice cream & sea salt peanuts8.00
gingered rasberries & vanilla bean creme fraiche8.00
strawberry ice cream, pinenut brown butter8.00
goats milk caramel, rum raisins, pinenuts, mascarpone8.00
selection of three fine dessert wines: dr. loosen riesling beerenauslese 2006, donnafugata “ben ryé” passito di zibibbo 2009, chambers “rosewood vnyds” muscat nv16.00
selection of three fine dessert wines: niepoort colheita 1984, cossart gordon bual madeira 10 yr, quinta do vesuvio vintage port 200116.00
chiapas mexicoSmall: 4.00
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 tea14.00
riesling beerenauslese 2006, mosel-saar-ruwer. very pure in flavor with a delicate sweetness of nectarine & apple that lasts through the long finish22.50
Piamonte, Nv. full sparkling moscato, little more alcohol & less sweet, straw color, caramelized pear, apricot, honey, toasted almond, white flowers & spice10.00
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 finish23.00
muscat “rosewood vnyds”, rutherglen, south australia. hazelnut & orange peel with dried herbs, white flowers, cedar & cocoa8.00
zibibbo 2009, doc passito di pantelleria. apricot & peach with dried fig, honey, herbs & mineral notes16.00
vin santo bianco 2005, chianti, toscana. honeyed stonefruits, golden raisin, sandalwood, orange peel, cinnamon & clove with a round, lush finish14.00
tawny port, colheita 1984, douro. golden raisin, toasted almond, caramelized marmalade, sandalwood, orange peel & a fresh, lingering finish18.00
bual 10 year, madeira. hazelnut, prune, almond & toffee with a smooth soft finish10.00
Cassis, blueberry preserves, lavender & violet, boysenberry & berry liquer, expansive on the palate with a round, lush finish15.00
vintage port 2001, douro. velvety with violet, pepper, jammy blackberry & firm tannins the acclaimed 09 vintage aslo available for for 20/3oz glass13.50
pilsner, north coast brewing co., Fort Bragg5.00
Belgian style wheat, allagash brewing, Portland, ME7.00
pale ale, anderson valley brewing co ., boonville5.00
amber, alaskan brewing co., juneau5.00
india pale ale, stone brewing co., escondido6.00
Semi dry cider, tilted shed ciderworks, forestville 375ml12.00
Wheat, North Coast Brewing Co., Boonville5.00
American Double, Stone Brewing Co., Escondido
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