ho u s e SOU R D OUGH v / / 4whipped europe an bu tter, s ea s al t

ba c o n lave n der BRIOCHE p / / 9tomato conserva, o l i ve o i l , gar l i c

tru ffle F R IES g v / / 11shoestr ing fr ies, tru ff l e o i l , pec or i n o

GOAT GOUDAc entra l coa st creamery, pa s o rob les, cal i forniapa steur ized goat mi lk , aged 6 months

f i r m , nut t y, sweet, ca ramel

CALABRIAN CAS IAG On i c ola u fa rms, mod esto, ca l i forniapa steur ized cow/goat mi lk , aged 3 month s

swe et , but t ery, s l ightly spicy

VAT 17 WO R LD CHE DDA Rd e er creek , s h e b oyg a n, wisconsinpa steur ized cow mi lk , aged 2 yearstangy, nut t y, creamy, sweet

BLUE JAY BLUEd e er creek , s h e b oyg a n, wisconsinpa steur ized cow mi lk , aged 2 monthsbol d, pine, deca dent, crea my

PETIT TRUFFLE BRIEma r i n fren ch cheese co. , ma r i n county, capa steur ized cow mi lk , aged 2 weekscreamy, s m ooth, sweet, buttery

PRO S CIUTTO A M ERICANO

l a q uercia cu red meat s, n o r wa lk , iowapo rk leg, dry cured, earthy, sweet

CAL ABRESE

c remin el l i f ine meat s, s al t la ke c ity, ut ahd ry cured, ga rl ic , chi l i

JALAPEN O -CHE DDA R SAU SAGE

m a r i n su n fa rms, p etaluma , cal i forniac oo ked gro und pork, spicy

POIN T LOM Ap . ba l istrer i , p oi nt loma , capo rk salame , ga rl ic , tangy

SOPPRES SAc remin el l i f ine meat s, s al t la ke c ity, ut ahgro u nd pork, peppercorn, ga rl ic

1 FOR $7 | 3 FOR $ 18 | 5 FOR $28

Chef’s Choice Combo // 1 Cheese & 1 Charcuterie $12

C H A R C U T E R I E

1 FOR $7 | 3 FOR $ 18 | 5 FOR $28

Chef’s Choice Combo // 1 Cheese & 1 Charcuterie $12

C H E E S E

D E S S E R T SSK ILLET BROWNIE KRINKLE, NUTELLA, COLD MILK v / / 12

PISTACHIO BUTTER CAKE, APPLE, STOUT CARAMEL, BROWN BUTTER GELATO v / / 12

CARDAMOM CREME BRULEE, G INGER SORBET, COOK IE v / / 14

HOMEMADE G ELATO v OR SORBET g (v) (as k for f lavors ) / / 4

wate r bu ffa lo SAUSAGE (spicy) g p / / 14homemade saus age, k u mq u at & veg g i ardi n i era , yu zu kos h o mu stard

F R E NC H ONION soup / / 12caramel ized onion s , beef broth , roth kas e gran d c ru & pt reyes toma c h ees e, s ou r do ug h

fr ie d BR U SSEL SPROUTS g v / / 11mint, red wine o n i on s , pec or i n o, l emon

BR U SC H E TTA v / / 15wild mushroom c onf i t , c res c en za c h ees e, br i oc h e, aru gu l a

s h ave d OCTOPUS / / 16chi l led, with fre ekah , c h i l i -oran ge redu cti on , c astel vetran o ol i ves , h erbs , fen n el

gra s sfe d be ef CARPACCIO g* / / 18sl iced rare eye of rou n d, s u n c h oke a i o l i , aru gu l a , p i n en u ts , l emon zest, estero gold re se r ve

G R EE N s a la d g(v) / / 11organic mixed green s , h ei r l oom pears , var i et i es of n u ts , s moked mapl e v i n ai grett e

WED G E s a la d / / 12 . . .add 4oz chicken breast 6 . . .add 4oz sa lmon 12romaine heart , s pi c ed bac on b i ts , c h erry tomatoes , c h arred on i on dres s i n g, pt reye s b lue che e se

SN AC KS & SHA REA B L ES

CRUDITE g (v) / / 9s eas on al raw veggi es , green godde ss

gri l led FLATBREAD v / / 9bel l weth er farm's r i c otta, c al abr ian chi l i & fen n el j am, s u nf l ower s eed " za'atar "

diner-style SLIDER (2) / / 12organ i c beef, c h eddar, p i c k l es , ho use sauce

F R E NC H D IP / / 19braised chuck r ibs , pt reyes toma, mozzarel l a , h ors eradi s h c rema, c i abatta, au j u s

beyo n d BU RG ER (v) / / 18beyond meats p l ant-bas ed patty, oregan o " mayo" , mas h ed avoc ado, c h i l es , tomat o , ar ug ula

ve g eta ble re d CURRY g(v) / / 18thai-sty le cocon u t c u rry, s eas on al organ i c vegetabl es , c i n n amon s c ented c oc on ut r ice

TAG LIATE LLE bolognese p / / 18 . . . sub beyond (v) bo lognese 2(eggless pasta (v) avai lable on request) beef & pork 8 ho u r bol ogn es e, s h erry v i n egar, estero gol d res erve

dry a g e d BU RGER * / / 198oz, 24 day dry-aged gras sfed beef, gar l i c a i o l i , aru gu l a , c r i s py s h al l ots , br i oc h e, tar rag o n b utte r

gri l le d C H IC K EN / / 24pastured chicken , breast & th i gh , l emon s c ented kaboc h a s q u as h , bu tter bean s , po m e g ranate

H A NG ER ste a k (g) / / 286oz cert if ied an gu s beef, s moked c el ery root mas h , p i r i p i r i s au c e

o ra kin g SA LMON g* / / 296oz served medi u m. bu tter poac h ed ru tabaga, c arrot h ol l an dai s e, tobi ko

bo n e - in POR K CHOP p* / / 2912oz medium. berks h i re pork , s oy bra i s ed s c ar l et tu rn i p , g i n ger-s oaked radi s h es , ap p le co ul is

gluten free g

vegetarian v

vegan (v)

contains p or k p

LARG E R PL ATES.. .

automatic gratuity of 20% on parties of 5 or moreplease alert your server of any allergies or dietary restrictions*consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

M ANZANILLA / / 14no. 209 gin , chamom i l e t o n i c , meyer lemon foam, g reen cardamom

S M OKE & RYE / / 1410th m ountain rye wh i s key, b i tters, caramel ized o ran g e , ro semary

SIGNATURE COCKTAILS

B EER

SANTA CLARA VALLEY / / 8alv iso mi l ls hefeweizen

ANDERSON VALLEY / / 7.5boont amber a le

NORTH COAST / / 7scr imshaw pi lsner

MOTHER EARTH / / 9sin tax peanut butter imperial stout

STEM CIDER / / 7.5off-dry apple c ider

GORDON BIERSCH / / 7.5festbier oktoberfest

MOTHER EARTH / / 9boo koo american IPA

KNEE DEEP / / 9.5hoptologist american double IPA

D RA F T

COORS LIGHT / / 6CORONA / / 7GORDON BIERSCH- cave raider / / 6WILDCIDE- wild mule / / 6HEINEKEN / / 7ASAHI- super dry / / 7FIRESTONE WALKER- 805 / / 6ANCHOR- cal ifornia lager / / 6SIERRA NEVADA- pale ale / / 6NORTH COAST- old no.38 / / 6

KALIBER by GUINNESS / / 7non a lcohol ic

B OT T L E & CA N

MOLLY MULE / / 14vi n g vo d ka, makrut l ime, g i n g e r b eer

BA R LOW’S GROG / / 14k i rk an d sweeney 12-yr rum, b l o o d o range, burnt orange, s as s afras, absinthe wash

oak-aged cockta ils // 10O LD FASHIONED • MANHATTAN • ROB ROY • NEGRONI

W IN E BY THE GL ASS

BRUT BLA NC DE BLANC, CHARLES ARMAND france, nv / / 10

CHAR DO NNAY, COMARTIN CELLARS sonoma coast 2015 // 16CHAR DO NNAY, HUGE BEAR sonoma 2014 // 15CHAR DO NNAY, ROBERT LLOYD VINEYARDS carneros 2017 // 20FIRE FA LL VIVERE, BABY RATTLESNAKE VINEYARD el dorado 2016 // 13SAUV I G NON BLANC, COMARTIN CELLARS arroyo seco 2018 // 14SAUV I G NON BLANC, TWOMEY CELLARS napa- sonoma 2018 // 17PINOT G R IGIO, T ERLAN trent ino- alto adige, i ta ly 2018 // 15RIES L ING , C.H. BERRES mosel , germany 2013 // 13GEWURTZTRAMINER, THOMAS FOGARTY monterey 2014 // 1 1ROS E , MOSHIN VINEYARDS russian r iver 2018 // 12

PINOT NO IR, PRIME PRIVATE LABEL santa lucia h ighlands 2015 // 14PINOT NO IR, BARREL SELECT, MOSH IN VINEYARDS sonoma 2014 // 15PINOT NO IR, ST EPHEN ROSS edna val ley 2016 // 17ST LAUR E NT, WIN E SMITH carneros 2014 // 18MERLOT, KEEN AN carneros 2014 // 15MERLOT, TREFETHEN napa 2017 // 16ZINFA NDEL, OAKVILLE WINERY napa 2017 // 16CABE R NE T SAUVIGNON, JU STIN VINEYARDS paso robles 2017 // 17CABE R NE T SAUVIGNON, AERENA lake county 2017 // 15MALBE C , CATEN A ZAPATA mendoza, argentina 2016 // 15PORTE R HOUSE, WILLIAMS RESERVE santa ynez val ley 2014 // 16

SIGN ATURE MOC KTAILS

GINLESS G&T / / 12r ituals zeroproof "g in" , fever tree tonic , lem o n

WH I SKEY SMASH / / 12r i t u al s zeroproof "whiskey" , s e as o n al muddle, lemon,s i mp l e syrup

BARTENDER'S CONC OCTI ON / / 12

CA LIF ORN IA PROP 65 WARNINGCerta i n fo o d s and beverages sold or ser ve d he re can expose you to che mi c a l s such as acry lamide or me rc ur y that are known to the State of C a l i fornia to cause cancer or b i rth d efe cts or other reproduc -t ive h a r m. For more information go to www. P 65warnings.ca.gov/resta ura nt .

PARTNERSa special mention to our sustainabil i ty- focused, community support ing partners

Marin Sun Farms [beef / pork / chicken]

Mindful Meats[beef ]

Royal Hawaiian Seafood[salmon / octopus]

Bel lwether Farms[cheese / creme]

Pt. Reyes Cheese[cheese]

Coke Farms[sunchoke / brussels ]

County Line Farms[greens]

Frog Hollow Farms[pears]

Riverdog Farms[turnip]

Iacopi Farms[butter beans]

P L EAS E F OLLOW THE QR C ODE B ELOW F O R A QUIC K SURVE Y TO

L ET U S KN OW HOW WE ARE DOING