Small Plates
Le Fournil Baguette – house made cultured butter, Maldon sea salt
Cheese Plate – three great cheeses, Marcona almonds, pear mostarda, baguette
Charcuterie Plate – variety of cured meats and house made pate, Dijon mustard, cornichons, baguette
Penn Cove Mussels – shallots, fresh herbs, white wine, and butter, served with baguette
Local Oysters on the Half Shell – buttered rye bread, lemon, celery
New Potato and Herb Salad – soft-boiled egg, Maldon sea salt, tarragon dressing
Soup du Jour – changes daily
Salads
Butter Lettuce – Pt. Reyes blue cheese, candied pecans, spiced pear, balsamic vinaigrette
Mixed Greens – Warm goat cheese crouton, champagne shallot vinaigrette
Asparagus Salad – Olli Salumeria lardo, olive/orange breadcrumbs, hard cooked egg, vinaigrette
Hanger Steak – marinated and grilled, served with greens, roasted tomato croutons, fried onions,
creamy garlic/Reggiano dressing
Large Plates
Seared Pork Chop – garlic/thyme brine, cabbage/Nantes carrot/dried apricot hash, harissa, Castelvetrano olive relish
Crispy Veal Sweetbreads – wild mushrooms, spinach, potatoes, prosciutto, roasted pear sweet and sour
sauce
Basque Style Seafood Stew – fresh fish and shellfish, potatoes, roasted red pepper, onions, garlic, white wine, Piment d’Espelette, olive oil
Braised Duck Leg – creamy polenta, watercress, grapefruit/garlic/parsley gremolata, duck liver mousse toast
Roasted Half Chicken – roasted asparagus, caramelized garlic, creamy basil dressing, lemon gelee
Rustichella d’Abruzzo Pasta – Dungeness crab, English peas, chili, mint, lemon, butter
Seared Sea Scallops – bacon and potato chowder, braising greens, crispy onions, thyme
Grilled Rib Eye – wild mushrooms, citrus/herb compound butter, green bean/butter lettuce saute or hand cut fries
Burger and Fries – freshly ground chuck, Tillamook cheddar, roasted tomato, red onion, shallot and cornichon aioli, served with fries. Add pepper bacon, fried farm egg, or substitute grilled chicken breast or beet burger
Sides
Truffle fries – hand cut fries, herbs, truffle oil, Reggiano
Green bean/butter lettuce saute
Cabbage/carrot/dried apricot hash
Grilled asparagus with lemon