first course

chilled cucumber & tomato gazpacho with spicy shrimp salsa  $7  

creamy corn chowder with smokey bacon & fresh herbs  $7  

baby arugula salad, muscatel vinaigrette, sliced jambon de bayonne, fresh figs, point reyes blue cheese  $10

chopped summer vegetable salad with basil-tarragon vinaigrette  $8

crispy fried quail, smoked tomato chutney, mustard & crème fraiche vegetable slaw  $11

house-made country style paté with strawberry-balsamic jam, spicy mustard & cornichons  $8

artisanal cheese plate with local gooseberries, honey & toast points  $12  

second course

grilled angus hanger steak, red wine reduction, hand-cut fries, malt vinegar aioli  $20  

grilled local grass-fed burger, bacon, sharp cheddar, farm tomatoes & basil mayonnaise with gaufrette potatoes  $13

grilled cobia filet with ginger-carrot vinaigrette, black bean-peach-corn salsa & lemony jicama slaw  $26  

steamed mussels, braised octopus & scallops in paprika-tomato broth with garlic, olives, basil, white beans, summer greens & grilled bread  $24    

grilled all natural duck breast, ginger-plum reduction, sautéed green beans, curried fingerling potato salad  $25

wasabi glazed tofu over chilled soba noodles with spicy peanut sauce, radish sprouts, carrots, greens, scallions & toasted sesame seeds  $16

sides $3.5

dessert $7

warm peach cobbler with vanilla ice cream

creme fraiche pot de creme, local berries lavender shortbread

bittersweet chocolate-coffee mousse, whipped cream, berries

creamy tapioca pudding with rum soaked mango & passionfruit curd

hazelnut butter cake with sea salt caramel & hazelnut ice cream

vanilla bean panna cotta with strawberry rhubabr coulis & berries

flourless chocolate-bourbon cake with whipped cream & dark chocolate sauce