super thin pizza’s

• homemade sausage, linguica, local stewed tomato sauce, mozzerella
• wild mushroom, pine nut, white truffle oil, fontina
• spinach, artichoke, kalamata olive, tomato sauce, goat cheese and mozzerella
• oven roasted tomato, basil pesto, roasted pepper, fresh mozzerella
  

Chefs Pizza

 

tuna tataki- rare sesame crusted yellowtail, marinated sea vegetable, ginger, wasabi

 

mezze plate - soprassata, and Italian prosciutto, artisan salami, marinated artichokes,roasted peppers, olives, brie cheese, mustards, cornichons

 

Alaskan crab summer roll- rice paper wrapped snow crab, basil, cucumber, ginger

 

seared sonoma foie gras- tahitian vanilla poached local strawberries and ruhbarb

 

house salad - organic lettuce mix, seasonal garnish, choice of dressing

 

house- made dressings: balsamic vinaigrette, buttermilk, blue cheese, classic caesar, walnut-sherry, basil vinaigrette

grover salad - romaine and baby lettuce, bacon, blue cheese, buttermilk dressing

 

caesar salad - central valley romaine tossed with herb croutons, and white anchovey

 

warm spinachsalad-central coast spinach, red onion, smoked crimini mushrooms

ranch egg, hot apple-wood bacon-balsamic vinaigrettte

 

today’s soup

cup

bowl

artisan cheeses

choose four cheeses, served with

fig jam, local honeycomb, rasin toast, olive oil crackers

Dante-Family Farms Wisconson-sheep’s milk

Point Reyes Blue, Farmstead Cheese Company, organic cow’s milk

Mt Tam- Cowgirl Creamery-organic cow’s milk

ST Pat-Cowgirl Creamery-organic cow’s milk

Super Aged Gouda- Winchester Farms- cow’s milk

Benedictine- Carr Valley- Sheep, Goat, and cow’s milk

2 year white cheddar- Fiscallini-cow’s milk

entrees

 

grilled pacific salmon - braised potato, organic cauliflower

Italian summer truffle vinaigrette

 

free range grilled tandoori style chicken - boneless breasts, topped with carmalized onion and english peas, grilled lemon cous cous, charred red pepper coulis

 

roasted Australian rack of lamb- dijon and herb crusted, feta cheese mashed potato, roasted garlic and tomato jus

 

grilled strip steak - roasted garlic mashed potatoes, zinfandel and porcini mushroom reduction

 

pan roasted sonoma mulard duck- organic undon noodle stir-fry, red grape -ginger and red miso sauce, marcona almonds

 

cajun lasagna - layers of three cheeses, grass fed beef, andouille sausage

local tomato

 

veal Amsterdam - strips of naturally raised veal sautéed with shallots, wild mushrooms capers with red cabbage, spaetzel, brandy cream sauce

 

mixed grill- venison loin, wild boar sausage, filet mignon, spaghetti squash risotto, local strawberry reduction

 

 

Pasta of the Day

add chicken

add shrimp

 

parties of 5 or more- 18% gratuity will be added.

$15. 00 per bottle corkage fee for wine not on our wine list

$25. 00 per bottle corkage fee for wine that is on our wine list

split plate charge $5

 

executive chef greg lutes

 

We strive to provide our guests with organic and sustainable food products utilizing local ingredients whenever possible.

We proudly work with Browne Trading, Portland, Maine

Costerella seafood’s in San Francisco for the freshest in seafood.