Dinner Menu
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
GAMBAS AL AJILLO
Ingredients:
spanish-style shrimp, sauteed in olive oil, garlic, chili flake, sherry vinegar, vermouth, grilled ciabatta
MUSHROOM PATE CROSTINI
Ingredients:
butter/soy braised mushroom, blackberry compote, pickled maitake mushroom, marcona almond, parsley, California olive oil
ORA KING SALMON
Ingredients:
“THE JOINT” dry-aged fish, cous cous with grilled carrot puree, shaved local asparagus, horseradish cream, persian lime oil
STRAWBERRY DELIGHT
Ingredients:
vanilla sponge cake, strawberry cream cheese, macerated strawberries, vanilla creme chantilly, vanilla bean ice cream
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 May 11th:
Course 1 (Amuse Bouche) – Stuffed Dates
Course 2 – Yellowtail Sashimi
Course 3 – Mushroom Pate
Course 4 – Wagyu Steak Skewer
Course 5 – Rigatoni
Course 6 – Baba’s Chicken
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.
YELLOWTAIL SASHIMI
Ingredients:
“The Joint” dry-aged fish, shaved cabbage, strawberry and mint, nuoc cham, pickled spring onion
