Dan Smith and Joan Marler’s 30 acre bio-intensive farm grows most of our fresh produce. Executive Chef Patrick Quillec’s menu supports artisan farmers and ranchers who share our vision of farm to table dining.
Marcona Almonds ~ 4 or Marinated Olives ~ 4
Soupe a l’Oignon ~ 8
Onion and green garlic soup, crouton and gruyère in beef broth
Salade Nicoise ~ 14
Seared ahi tuna, soft egg, speckled lettuce, new potato, olives, haricot vert, mustard vinaigrette
Salade Maison ~ 8
Assorted farm lettuces, fresh herbs, cherry tomato and mustard vinaigrette
add chicken 6 ~ add salmon 7
Charcuterie ~ 14
Rosette de Lyon, Jambon de Paris, and country pate, cherry apple chutney and plum jam
Plateau de Fromage, Cheese Board ~ 13
Tomme de Savoie, mild, semi-firm cow's skim milk /
Redwood Hill Camellia goat’s milk/
Fourme d’Ambert, pasteurized cow's milk blue cheese from the Auvergne region
Served with red currant paste and Meyer lemon jam
Les Sliders ~ 14
Niman Ranch grilled sliders, onion confit, house made bun, potato paillette and roasted garlic aioli
Betteraves du Jardin ~ 10
Roasted beet and carrot, goat cheese, micro greens and beet vinaigrette
Croque Monsieur ~ 13
Jambon de Paris Ham & Swiss cheese sandwich on brioche, béchamel sauce & French fries
Sides ~ 5
Haricot vert Almondine ~ French fries ~ Braised baby carrot ~ Fava Risotto
Ask about Today’s Drink Special!. Sales tax will be added to the price of all food and beverage items served
