Most of our fresh produce and fruit is grown on our 30 acre bio-intensive farm. Executive Chef Patrick Quillec’s menu supports artisan farmers and ranchers
who share our vision of farm to table dining.
Note: Gluten free dishes are indicated by (GF).
Starters
Soupe du jour (GF)
cup 5 ~ bowl 7
Soupe a l’Oignon ~ 8
Onion soup, crouton and gruyère in beef broth
Salade Maison ~ 7 (GF)
Assorted farm lettuces, fresh herbs, cherry tomato and mustard vinaigrette
add chicken 5 ~ add salmon 7
Betteraves du Jardin ~ 10 (GF)
Roasted beet and carrot, goat cheese, micro greens and beet vinaigrette
Salade de Chèvre Chaud ~ 9
Warm Laura Chenel’s goat cheese, butter lettuce
Charcuterie ~ 13 (GF)
Rosette de Lyon, ham, mortadella and country pate, cornichon, gravenstein apple chutney and plum jam
Coquille Saint Jacques ~ 14 (GF)
Pan-seared scallops, grilled broccolini puree, seared chorizo and citrus beurre blanc
Tomate et Fromage ~ 11 (GF)
Heirloom tomato, mozzarella di bufala and herb oil
Large Plates
Crepe de Saumon ~ 14 (GF)
Buckwheat crepe, wild california salmon, creamy mustard sorrel sauce,
forbidden rice and carrot puree
Pot de Légumes au Taboulé ~ 13 (GF)
Warm quinoa tabouleh, squash, rainbow carrot, cippolini onion, pink fingerling, haricot vert and avocado oil topped with arugula and pear salad
Steak Frites ~ 18 (GF)
Grilled Creekstone hanger steak, garlic herb butter, french fries
Les Sliders ~ 14
Niman Ranch grilled sliders, gray shallot confit, house made bun, fries
and roasted garlic aioli
Quiche ~ 13
Corn, leek and swiss cheese. Pear, point reyes blue and arugula salad
Salade Nicoise ~ 14 (GF)
Seared ahi tuna, soft duck egg, spinach, new potato, olives, haricot vert
and mustard vinaigrette
Croque Monsieur ~ 13
Jambon de Paris Ham & Swiss cheese sandwich on brioche,
béchamel sauce and French fries
Sides ~ 5 (GF)
Haricot vert Almondine ~ French fries ~ Braised baby carrots ~
Heirloom tomato risotto
Cheese Board
Single cheese ~ 7
Selection of:
Three cheeses ~ 19
Five Chesses ~ 30
BLUE:
Point Reyes (mild, semi-firm)
with
“bee happy” honey comb
Fourme d’Ambert (semi-hard)
with Myer lemon jam, strawberry
GOAT:
Redwood Hill Camellia (mild & buttery)
with
spiced apple butter
Couturier (soft and tangy)
with
cassis paste
SHEEP:
Ossau Iraty (firm, grassy, mild and sweet)
with
fennel compote
Petit Basque (firm with sweet flavor)
with plum jam
COW:
Saint Andre (soft buttery texture)
with crabapple paste
Boho Bel (creamy)
with marinated olives
Each cheese served with its condiment
and house made bread
18% gratuity will be added to parties of 6 or more
$5 split plate charge
