SAMPLE MENU
(Menu changes frequently. Daily specials are offered at the table.)
Salads | Bowls
FARM SALAD | Seasonal selection greens, pears, radishes. Fried quinoa, apple cider vinaigrette. Ⓥ 15
SOLSTICE SALAD | Local hearty greens, fruits & roots, pickled beets & onion, pistachio yogurt, candied pistachio. 22
BAY SHRIMP & AVOCADO SALAD | Grapefruit, greens, & grapefruit vinaigrette. 28
BEETS & MANDARINS | Black sesame ricotta, beet chips, shaved fennel, pickled onion, herbs. 16
PT RANCH PORK HEAD SALAD | Porchetta di testa, carrot, daikon, napa cabbage, cilantro, tarragon, fish sauce vinaigrette, bread crumbs. Little Saigon inspired. 19
VEGETABLE & HUMMUS BOWL | Chickpea, roasted vegetables, puffed rice, root chips, black rice, herbs. Ⓥ20 +soft egg* or Avocado 3
FIRECLAY FARM TURNIP & LEEK SOUP | Crispy garlic, chives, creme fraiche . 14
Sandwiches | Toast
WINTER BLT | Thick cut bacon, oven dried tomato, watercress, caper mayo. 16
BURGER | Caramelized onions, bread & butter pickles, Sierra Nevada organic white cheddar, secret sauce on Acme bun. Fries. 22
AVOCADO SALMON TOAST | Smoked wild Coho Salmon, roasted and fried sunchokes, herbs, olive oil. 16
Larger Plates
PT RANCH PORK CHOP & CAPAY MILLS POLENTA | Fruit mustarda. 44
GNOCCHI | Golden chantrelles, cream sauce, arugula, Vella jack. 29
STEELHEAD TROUT | Pan roasted with crispy skin, smashed potatoes, beurre blanc, trout roe, tarragon oil. 38
CHICKEN FOR SHARING | Whole Mary's chicken pan roasted white wine cream sauce. Vegetable plate. 48
NIMAN RANCH NEW YORK STEAK | Chimichurri sauce, crispy smashed potatoes. 49
BRAISED UMPQUA VALLEY LAMB | Green garlic risotto, mint gremolata, pea tendrils. 42
Smaller Plates
LOCAL RADISHES & BLUE CHEESE MISO BUTTER | Coriander honey, almonds, crispy garlic, black sesame. 9
ANCHOVY TOASTETTES | Three Spanish anchovy toastettes with fried caper, parsley. 9
ARANCINI | Three saffron risotto croquettes, breaded & fried. 12
BAKED ARTICHOKE RICOTTA | Roasted artichoke, ricotta, topped with olive tapenade & Vella jack cheese. Toast. 16
POLPETTE |Western lamb meatballs. Red wine demi-glace. 14
PANKO FRIED ASPARAGUS | Sauce gribiche, green garlic aioli. 18
STEELHEAD TROUT DIP | Herbs, crispy skin, roe, house potato chips. 16
CITRUS CURED CALIFORNIA ROCKFISH CEVICHE | Avocado, kumquat, onion, sunflower shoots, cilantro. 20
BREAD & HUMMUS | Olive oil toasted Acme bread & hummus Ⓥ 9
HOUSE POTATO CHIPS |Onion dip. 7
CHEESE BOARD | Cowgirl Creamery Mt. Tam, fruit, crostini. 20
ROASTED BRUSSELS SPROUTS | Pork belly, roasted garlic anchovy aioli. 14
FARMER FRITTO | Battter fried broccolini. Smokey paprika sauce. Ⓥ 16
BEEF TARTARE | Raw Fassona beef, pickles, mustard, herbs, onion. Fresh horseradish. Toast. * 20
GINGER GARLIC SAUTEE'D GREENS | Variety of local greens. Almond black sesame crunch. Ⓥ 12
CAULIFLOWER FRITTERS | Sumac yogurt, green sauce, apple chutney. 15
FOREST FLOOR FARMS MUSHROOM | White bean puree & toast. Ⓥ16
CRISPY PORK BELLY | Pickled onions, fruit, frisee, cilantro, coriander honey. 20
FRIES | Fried in rice bran oil. Ⓥ 7
PICKLES | House made bread & butter pickles. Ⓥ 6