Owner & sommelier Jessica Cahill · Executive chef Michael Bryant
The menu
What's on right now. It changes with the seasons, so think of this page as the latest entry in the notebook.
Snacks
Focaccia
Extra Virgin Olive Oil
Dungeness Crab Tartlet
Lemon | Yuzu Kosho Hollandaise | Pickled Fennel
Duck Wing Confit
Deep-Fried & Tossed with Meyer Lemon, Local Honey, Sweet & Sour Chili
Pork Belly Fritto
24 Hour Sous Vide | Pickled Tomatillo Salsa | Cilantro & Mint
Steamed Lamb Potstickers
Chinese Sausage | Pickled Things | Rau Ram Oil in a Porcini Broth
Bread for 2, by Floured in Faith
House Made Cultured Butter
Appetizers
Chanterelle Mushroom Bisque
Pickled Beech Mushrooms | Basil Pistou | Corn Foam
Prime Beef Ribeye Carpaccio
Quinoa Tabbouleh | Capers | Micro Greens | Pecorino | Crostini
Poppy Seed Crusted Ahi Tuna Tartare
Glazed & Grilled | Glass Noodles | Cucumber Jalapeno Salsa | Potato Chips | Wasabi Furikake
Achiote Grilled Shrimp
Honey, Lime, Cilantro & Pomegranate Vinaigrette
Victory Garden’s Lettuce
Tossed with a Pomegranate Vinaigrette | Roasted Beets | Radish | Feta | Pepitas & Cranberries
Heirloom Tomato Salad
Seasoned with Garlic Scape Salt, Balsamico & Basil | Blackberries | Quinoa & Whipped Ricotta
Entrées
Wild, Line-Caught Halibut, Marinated in Miso, Shoyu & Honey
Kissed on the Grill | Sauté of Bok Choy, Turnips, Celtuce and Fennel with Sesame | Dashi
New Zealand Lamb Rack & Bacon Wrapped Lamb Loin
Spaetzle | Chestnut Mushrooms | Fioretto Cauliflower | Rosemary Sherry Jus
Blistered Tomato Risotto
Oyster Mushrooms | Parmesan | Basil
Filet Mignon, Basted in Thyme & Butter
Potato Tornedos Cooked in Tallow | Cippolini Onions | Oven-Dried Tomatoes | Bordelaise Sauce
Beluga Lentils & Roasted heirloom Tomatoes
Cauliflower Mushroom | Basil & Pea Shoots | Pomodoro Sauce
Grilled Wagyu Tri Tip
Potato-Chevre Croquettes | Vanilla Whipped Acorn Squash | Gooseberries & Romano Beans | Ancho BBQ
Veal Osso Bucco & Casareccia Pasta
Slow Cooked for 15 Hours | Chanterelles | Red Wine Jus & Fresh Horseradish Crema
Dessert
Dark Chocolate Mousse
Chantilly | Chocolate Sponge | Orange
Mango & Passion Fruit Panna Cotta
Pistachio | Berry Coulis | Toasted Meringue
Eileen’s Buttermilk Pie
Macerated Strawberries | Basil | Balsamic
Chai Tea & Honey Crème Brûlée
Meyer Lemon | Chantilly Cream
Affogato
Espresso | Chris’s Vanilla Ice Cream
House Made Ice Cream
Rotating Selection
House Made Sorbetto
Rotating Selection
Cocktails
Made with organic ingredients and fresh squeezed juices
Summer Slammer
Courvoisier VSOP | Macchu Pisco | Bénédictine | Pineapple | Lemon | Honey
Mango Tango
Luna Azul Blanco | Mango | Sumac | Lime | Honey
Basilico
Bombay | Yuzu Sake | Honey | Lemon | Basil | Curaçao
Tiki Time
Plantaray Rum | Passionfruit | Lime | Honey | Pineapple & Cinnamon Bark Foam
Smoke Show
Bozal Ensamble | Aperol | Passionfruit | Lemon | Honey
Espresso Martini
Crater Lake Hazelnut Vodka | Kota | Espresso
Kashmir
Thyme Infused Titos | Rothman’s Crème de Violette | White Grape | Lemon | Honey
Old Fashion
Larceny Bourbon | Antica Formula | Orange | Cherry
Medford 75
Loire Valley Sparkling Crémant | Strawberry | Yuzu Sake
Mocktails
100% non-alcoholic, made with organic ingredients and fresh squeezed juices
Tiki Tease
Passionfruit | Lime | Orgeat | Pineapple & Cinnamon Bark Foam
Fauxy Champagne
White Grape | Pomegranate | Cherry | Soda
Creamsicle
DHOS Bittersweet | Egg White | OJ | Lemon | Honey
Jasmine Milk Tea
Jasmine Tea | Coconut Cream | Milk | Cinnamon Bark
Sun Flowers
Elderflower | Grapefruit | Sumac | Soda