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Opal basil, truffle salami, parmesan & fennel vinaigrette
crispy shallots, roasted garlic vinaigrette & parmesan mousse
Pumpkin seed & lime olive oil
Almonds & truffle vinaigrette
Cinnamon, cardemon & butternut squash broth
Black pepper aioli & carolina mustard sauce
Mint, basil, cilantro & Thai chili glaze
Micro ratatouille, roasted garlic & herb de provence infused olive oil
Steak marinated in miso with mixed greens in Mirin sauce& sesame oil and ginger
with tarragon, caramelized onion , remoulade sauce & melted emmenthal cheese
Creamed barley, fine herbs & pattypan squash
Crispy, sticky rice, squash succotash & pan jus
Bacon fried rice & maple bacon cream sauce
Shitake mushroom, corn, bacon ragout & potato hash
Tomato rissoto, snap peas, pesto & shaved parmesan
Cipollini onions, crispy sunchoke, tapenade & redbell reduction
Assortment of olives from california
Extra virgin olive oil,red wine vinegar & truffle salt
Seasonally selected by the chef
With chimichurri sauce
Sliced aan daniele prosciutto with grilled ciabatta bread
Andouille sausage and shrimp with green onion rice
Roasted chayote squash & pasilla peppers
Goat cheese chive, bell pepper ketchup & garlic aioli
Sauteed in ginger, garlic, soy sauce & sesame
Mixed spring greens diced, persian cucumber, haricot vert, sliced vine tomatoes fresh herbs with dijon herb vinaigrette
Vine ripe tomatoes and de steffano fresh burratamicro basil and arugula dressed in tuscan olive oil and vinegar
Dried blueberries & point reyes blue cheese vinaigrette
Romain lettuce, tomatoes, persian cucumber, red onion and sumac vinaigrette with fried pita chips
Choices: sebastiani italian sandwich, el chickano sandwich & ham & cheese de parma
With tarragon, caramelized onion , remoulade sauce & melted emmental cheese
Point reyes blue cheese, pickled red onion, olive bread
Home roasted beef round sliced thin with chive horseradish havarti, garlic aioli, sauteed shitake mushrooms and red onion
White shrimp grilled or deep fried, mixed greens, remoulade & tomato salad
Pan seared bread with ementhal and murcia al vino goat cheese melted between grilled vegetables with dijon mustard
Andouille sausage and shrimp with green onion rice
Sautéed with garlic, shallots & mint
Grilled with extra virgin olive oil
Sauteed in ginger, garlic, soy & sesame
Chef's choice
Achiote-citrus marinade, mexican succotash
Shitake mushroom, corn & bacon ragout
Seared pears & port pan sauce
Haricot vert & shallot - red wine reduction