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soup & salad SOUP DU JOUR 9 *† SALINAS VALLEY GREENS 11 *† roasted chioggia beets, tangerine jewels, grapefruit segments, smoked almonds CAESAR SALAD 11 † crisp romaine spears, pecorino cheese dressing, rustic pulled croutons, pickled tomato WEDGE SALAD 12 * Salinas Valley iceberg lettuce, heirloom tomato, smoked bacon, black eyed Susan blue cheese to start or share ARTICHOKE FRITTERS 12 † preserved lemon lime aioli SALINAS SPINACH RICOTTA DIP 12 † salted baguette crisp SHAVED PROSCIUTTO 14 * La Quercia Americano, pickled jardinières CALAMARI “TENDERS” 16 fennel apple slaw, remoulade fish & shellfish HALIBUT FILLET 28 * Cali coast, fennel lemon oil marinated SCALLOPS, U-10, 1/2 22 * pan seared in butter & Chablis SALMON FILLET 23 * sustainable, cedar plank baked sides 7 PER CHOICE pee wee potatoes “Tostones” *†† smoked Yukon potato & olive oil mash *†† cauliflower puree *† bok choy rabe, Carmel Valley honey miso *† honey stung brussel sprouts *† green bean almondine *†† side green salad *†† sweet potato french fries †† bruschetta baked multi grain bread, sliced and brushed with garlic butter MARGHERITA 14 † heirloom tomato, fresh basil, mozzarella, E.V. olive oil SHITAKE, FAVA RICOTTA 16 † lemon preserve, E.V. olive oil DIAVOLO 18 linguica, tasso, bacon, ‘Nduja’, Monterey Jack, parmesan, tomato jam meat & poultry DRY AGED TRI TIP 27 * 8 oz, black garlic compound butter BERKSHIRE PORK CHOP 25 * 12oz, blueberry chipotle PETALUMA FARMS CHICKEN BREAST 24 * olive oil “poached” grilled tomato caper coulis seasonal entrees SHITAKE & FAVA RISOTTO 19 *†† carnaroli rice, coconut & almond milk ROTINI RICOTTA 19 † tomato, green pea, sheep’s ricotta SHAVED CURED SALMON DUTCH PANCAKE 18 dill crème fraiche, asparagus, red onion, radish, pea tendril SALMON CEDAR PLANK 30 bok choy rabe, Carmel Valley honey miso sauce choices black garlic compound butter *† blueberry chipotle bbq *†† smoked pepper béarnaise *† grilled tomato caper coulis *†† citrus reduction *†† * Gluten Free † Vegetarian †† Vegan Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Alert your server to any allergies or dietary needs.
