appetizers
Soup of the day- cup 6/bowl 10
Simple salad with radishes, lemon and olive oil  11
Cheese and charcuterie from the larder 16

White bean purée with pecorino and fried sage  11

salads
Farro parsley-mint pesto, spring vegetables and feta  16
Larder Cobb, romaine, watercress, beets, squash, chickpeas, avocado  15

Add chopped chicken  4

Add shrimp  6
Grilled steak, tomato, radish, red onion, and Point Reyes blue cheese   19
Slow roasted salmon, arugula, blood orange, kumquat, charmoula  20

sandwiches
The Market Angeleno - Burrata, artichokes, cavolo nero, meyer lemon  15
The Pilgrim - turkey, cranberry sauce, stuffing, mayonnaise  15
The American in Paris - Iowa ham, Oregon butter, radish, watercress  12
The Niçoise - Spanish tuna, tomato, black olive, egg  16

As a salad, add arugula 2
The New Yorker-Brisket, pickled onion, horseradish cream   16
The Grand Fromage - Grilled young asiago
add apple or prosciutto 2 each

burgers
Niman ranch Beef with Fontina   18
Pork, Pork, Pork with Manchego and Romesco  18
Organic Turkey with Tomato Confit   17
With Arugula Salad, Herbed Fries or Onion rings

main courses
Market fish with saffron rice, pea tendrils, labneh and pine nuts   24
Steak frites with arugula salad and chimichurri  25

~Prices are subject to change~