Dinner Menu
Apple & Endive Salad
Ingredients:
Granny Smith apple, bartlett pear, drake farms goat cheese, baby rocket arugula, Belgian endive, hazelnut and hazelnut vinaigrette.
Chef’s Salad
Ingredients:
Babe farms baby beets, baby romaine, cherry tomato, cucumber,red onion, crispy fried onion, point reyes bleu cheese, champagne blue cheese vinaigrette
Cobia Aqua Chile
Ingredients:
Cobia from the JOINT, agua chile, harissa aioli, piperada, manchego cheese, za’taar wonton crisp
Gnocchi
Ingredients:
handmade potato gnocchi, sauteed in brown butter, cypressgrove goat cheese & mushroom fondue, roasted mushrooms, saba
Kanpachi
Ingredients:
Kampachi from Kona, yuzu truffle citronette, baby artichoke, leek, parmigiano reggiano chives.
Short Rib Birria
Ingredients:
Chile consommé, roasted jalapeño masa, pickled onion, hominy, queso fresco, radish, cilantro.
Tasting Menu
Ingredients:
Chef’s tasting menu is curated weekly. The entire table must participate in the tasting. Substitutions and modifications will be politely declined.
Week of February 2nd:
Course 1 (Amuse Bouche) – Stuffed Dates
Course 2 – Kanpachi Crudo
Course 3 – Apple Endive Salad
Course 4 – Charred Carrots
Course 5 – Mushroom Gnocchi
Course 6 – Wagyu Flat Iron
Course 7 – Chef’s Choice Dessert
Add a wine pairing supplement for $69
Available before 8pm Monday through Thursday and before 8:30pm Friday and Saturday.
Baba’s Chicken
Ingredients:
petaluma white and dark meat chicken, cous-cous, harissa roasted carrots, preserved lemon, golden raisins, labneh, sabzi and walnuts
