This Week’s Menu
Dinner |
delicious bites:
Muscovy duck rillette, toast point
Winter squash galette, whipped feta, fried sage
Crispy potato chips, house cured Mt. Lassen gravlax, creme fraiche
Seasonal crudites
first course:
County Line Farm chicory salad, shaved daikon radish, carrot ginger dressing
second course:
Charred scallion miso soup, smoked tofu, mung bean sprouts, fresh herbs
third course:
Hamachi crudo, negi onion, pomelo supremes, chili oil
fourth course:
Gochujang braised Marin Sun Farms short ribs, sticky rice, house fermented kimchi
final course:
Basque cheesecake, navel orange marmalade, kaffir lime, ginger