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.
Lunch Small Plates
Soup du jour
cup 5 ~ bowl 7
Soupe a l’Oignon ~ 8
Onion and green garlic soup, crouton and gruyère in beef broth
Salade Maison ~ 7
Assorted farm lettuces, fresh herbs, cherry tomato and mustard vinaigrette
add chicken 5 ~ add salmon 7
Betteraves du Jardin ~ 10
Roasted beet and carrot, goat cheese, micro greens and beet vinaigrette
Salade de Chevre Chaud ~ 9
Warm goat cheese, speckled romaine, vinaigrette, tomato concassee and croutons
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
Coquille Saint Jacques ~ 15
Pan-seared scallops, fava bean puree, boursin cream sauce, potato
chip and fresh thyme sprig
Large Plates
Crepe de Poisson ~ 13
Buckwheat crepe, local seafood and shellfish in a creamy mustard sauce, leek risotto
Gnocchi au Ricotta ~ 14
Ricotta gnocchi, sage and edible flower butter, fava, raven zucchini, yellow
squash and fennel
Saumon a l’Oseille ~ 16
Broiled salmon fillet, wilted spinach, sorrel sauce, purple and potato paillette
Steak Frites ~ 18
Grilled sirloin steak, garlic herb butter, confit shallot, French fries
Les Sliders ~ 14
Niman Ranch grilled sliders, onion confit, house made bun,
potato paillette and roasted garlic aioli
Quiche ~ 12
Fava bean, scallion, potato quiche and gruyere. Served with haricot vert
Salade Nicoise ~ 14
Seared ahi tuna, soft egg, assorted lettuce, new potato, olives, haricot vert and mustard 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
18% gratuity will be added to parties of 6 or more - $5 split plate charge
