House Made Fromage Blanc Cavetelli 13
Basil Pesto | Asparagus | Cherry Tomatoes
Spring Vegetable Risotto 10
Squash | Asparagus | Cherry Tomatoes | Parmesan
Heirloom Tomato Salad 12
Fresh Mozzarella | Basil | Brioche Croutons
Watercress | Sparrow Lane Golden Balsamic Vinaigrette
Lollo Rossa & Red Oak Lettuces 11
Strawberries | Port Reduction
Mt Tam Cheese | Pistachio Vinaigrette
Cream of Artichoke Soup 11
Fried Artichoke Heart | Lemon Crème Fraiche
Mushroom Rigatoni 24
Mixed Wild Mushroom | Porcini Cream
Garlic | Parmesan
Balsamic Marinated Tofu 26
Sautéed Mushrooms | California Asparagus
English Pea & Potato Puree | Roasted Red Pepper Vinaigrette
Sundried Tomato Pesto Pizza 18
Goat Cheese Cream | Shaved Red Onions | Pine Nuts
Wild Mushrooms | Fresh Basil
Stuffed Roasted Bell Pepper 24
Roasted Garlic Potato Puree | Baby Spinach
Boursin Cheese | Chimichurri Sauce
Chef de Cuisine: Shane Hammett
General Manager: Carrie Clay
$35 Corkage on all outside bottles: per 750 ml. Limit 2 per table. All bottled wines are subject to state tax.
Please notify your server if you have any food allergies or require special food preparation and we will be happy to accommodate your needs.
Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.
We request one check for parties of six or more and an 18% gratuity will be added.
A $5 charge will be added to all split food items.