appetizers
Soup of the day- cup 6 bowl
Simple salad with radishes, lemon and olive oil
Spiced shrimp with cocktail sauce
Fava bean purée with feta and green olives
Cheese and charcuterie from the larder

salads
farro tabouleh, beets, carrots, olives and feta
tavern caesar, escarole, romaine, and parmesan
chopped chicken, endive, bacon, apple and Point Reyes blue
thai steak, lemongrass, basil, cucumbers and tomatoes
little gems, shrimp, crab, avocado and green goddess

sandwiches
The Angeleno – burrata , artichokes, cavolo nero, meyer lemon
The Pilgrim – turkey, cranberry sauce, stuffing, mayonnaise
The American in Paris – iowa ham, oregon butter, radish, watercress
The Niçoise – Spanish tuna, tomato, black olive, egg
The New Yorker– brisket, pickled onion, and horseradish cream
The Grand Fromage – Grilled young asiago
add tomato or prosciutto

burgers
niman ranch beef with fontina
pork, pork, pork with manchego and romesco
organic turkey with tomato confit
with arugula salad, herbed fries or onion rings

main courses
market fish with green rice, pistachios, and labneh
asparagus with polenta, pecorino, and butter cream
Steak frites with arugula salad and béarnaise