starters

Cannellini bean soup with torn pasta, sage and chestnuts 12
Cipollini and fourme d’ambert tart with roasted grapes and saba 16
Persimmons, pomegranate and arugula with local walnuts 15
Green goddess with little gems, crab and avocado 18
Tavern Caesar with romaine, escarole and butter crumbed egg 15
Warm mushroom salad with radicchio, hazelnuts and pecorino 17

main courses

Kabocha squash gratin with rajas and queso fresco 24
Clams and chorizo, garbanzos, swiss chard and aioli toast 25
Market fish, shellbeans, haricots verts and gremolata butter 28
Braised chicken basquaise , prosciutto, polenta and green olives 25
Grilled arctic char, beluga lentils, beets and horseradish 27
Braised lamb, torchio , rapini , tomatoes and ricotta salata 26
Grilled quail, farro, roasted squash, cavolo nero and pomegranate 29
Pork confit, sweet potatoes, spinach, bacon and romesco 27
Niman ranch rib-eye, baked potato LOADED and market veg 39