APPETIZERS

Warm octopus salad,

royal trumpet mushrooms,

nettle puree, asparagus,

buckwheat crisp

18

House made corn agnolloti,

Dungeness crab, sherry beurre fondue,

shaved summer truffle

19

Charred Boston mackerel,

braised cherry tomatoes,

grainy mustard glazed potatoes,

rutabaga puree

16

Pan roasted foie gras

summer panzanella of duck breast,

seeded brioche, melon,

pistachio and wild mizuna

23

"Croque Madame"
grilled brioche, hamachi,
prosciutto, quail egg
18

Today's Market Appetizer

Marinated heirloom tomato salad,

crumbled French feta, baby arugula,

sherry vinaigrette