HOUSE-MILLED
- RED FIFE SOURDOUGH (VG)
- Whipped Butter, Maldon Sea Salt
- Salmon Rillettes, Pickled Shallot, Capers, Lemon
- Chicken Liver Pate, Honeycomb, Port Gelée
- Traditional French Bordier Butter Maldon Sea Salt Flake
RAW BAR
- CHILLED PACIFIC SHIGOKU OYSTERS (GF)
- Ginger-Shallot Mignonette, Citrus-Tomato Sauce
- TUNA CRUDO (GF)
- Mango Vinaigrette, Yuzu Kosho Chili, Baby Radishes
- KENPACHI SASHIMI (GF)
- Japanese Cucumber, Pickled Tokyo Turnips, Shish Oil, Myoga Ginger
- PRIME BEEF TARTARE (GF)
- Pickled Onion, Cured Egg Yolk, House-Made Potato Chips
LIGHT STARTERS
- GARDEN VEGETABLE CRUDITÉ (GF)
- Green Goddess, Crispy Quinoa
- SOUP DE SAISON
- Sacramento Delta Asparagus, House-Made Lemon Ricotta, Spring Mushrooms
- SOUP DE LENTILLES PRINTEMP
- Spring Vegetables, Provençale Olive Oil, Garlic, Roasted Tomato
- SOFT STYLE FRENCH OMELETTE
- Mesclun Greens, Swiss Gruyère, Apricot Lane Organic Eggs, Chives
- WARM APRICOT LANE CRISPY EGG & AVOCADO
- Herb Vinaigrette, Garden Greens
- CRISPY BABY ARTICHOKES AND SQUASH BLOSSOMS
- Parsley, Lemon Aioli, Capers, Calabrian Chili Oil
- GRILLED OCTOPUS
- Roasted Fennel, Preserved Lemon, Tomato Pomodoro, Basil Oil
- HOUSE-MADE CAVATELLI WITH RICCI
- Santa Barbara Uni, Sage, Baby Calamari, Saffron
- MEZZI RIGATONI AND SLOW BRAISED LAMB RAGOUT
- Sonoma Lamb Parsley, Chili, Garlic, Parmesan Reggiano
ENTRÉES
- SPINACH AND VEGETABLE LASAGNA
- Arugula Pesto, Sautéed Kale, Asparagus and Zucchini
- 8 OZ STEAK “TAGLIATA” (GF)
- Wagyu Skirt Steak, Arugula-Parmesan Reggiano, Salsa Rossa
- MAINE LOBSTER FRITES
- Half or Whole, Sauce Americana, Frites
- BRANZINO (GF)
- Sautéed Patty Pan Squash, Garlic, Chili Flakes, Green Olive Salsa Verde
- ORA KING SALMON (GF)
- Marinated Couscous, Sun Gold Tomatoes, Basil Oil
- HALF JIDORI CHICKEN (GF)
- Braised Savoy Cabbage, Baby Carrots, Pickled Mustard Seed, Rosemary Jus
- LITTLE GEM AND ENDIVE CHICKEN CAESAR SALAD
- Herb Croutons, Mimolette Cheese, Calabrian Chili Vinaigrette
- CALIFORNIA SALMON SALAD
- Brown Rice, Mesclun Greens, Soy Glaze, Pickled Vegetables, Seaweed, Green Beans, Avocado
SEASONAL TARTINES & SALADS
- SPRING VEGETABLES
- English Peas, Baby Artichokes, Fava Beans, Cherry Tomatoes, Goat Cheese
- SMOKED SALMON TARTINE
- Cambridge House Lox, Whipped Dill Crème Cheese, Capers, Red Onion, Cucumber
- RED SALANOVA GARDEN SALAD
- Red Wine Vinaigrette, Shallots, Fine Herbs, Beet Baguette Crostini
- SPRING RHUBARB AND BURRATA SALAD
- Gaviota Strawberries, Baby Frisbee, Upland Cress, EVOO
- Add Truffle Fries
HANDHELDS
- SNAKE RIVER FARM WAGYU TRUFFLE BURGER
- 6 oz American Wagyu Blend, Caramelized Red Onion Jam, Tableside “Truffle Gruyère Cheese Pour,” Black Truffle Aioli, Brioche Bun, Truffle Fries
- CRISPY JIDORI CHICKEN
- Brioche Bun, Chili Aioli, House Pickles, Green Kale Slaw, Pommes Frites
- COIN & CANDOR CHEESEBURGER
- Prime Blend Double Patty, Remoulade, American Cheese, Caramelized Onions, Pickles, Sesame Bun, Pommes Frites
- Truffle Fries
- EGGPLANT
- Wheat Bun, Basil Aioli, Arugula, Tomato, Vegan Cheese
LOCAL & SEASONAL VEGETABLES
- JAPANESE SWEET POTATOES
- Green Chilli Butter, Lemon, Espelette Chilli Salt
- RED QUINOA AND BELUGA LENTILS
- Sun-dried Tomatoes, Charmoula Dressing, Saffron
- SPRING JUMBO ASPARAGUS
- Agrumato Lemon Oil, Toasted Pistachios, Dried Oregano Sourdough Crumbs
- ALMOND OAK GRILLED SNOW PEAS
- Fiore Di Sardo Cheese, Garden Mint, Rosemary Herb Oil
(V) Vegan, (VG) Vegetarian, (GF) Gluten-Free
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.