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
Gnocchi
Ingredients:
handmade potato gnocchi, sauteed in brown butter, cypressgrove goat cheese & mushroom fondue, roasted mushrooms, saba
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
Chocolatine
Ingredients:
double chocolate croissant bread pudding, sea salt chocolate sauce, honeycomb crunch, salted caramel ice cream
