Salads

• Harvest$9.00
  mixed organic baby lettuces with honey-roasted pears, toasted pumpkin seeds and warm goat cheese.

• Coos Bay$8.00
  marinated fresh oregon bay shrimp, avocado, arugula, upland cress, shaved breakfast radishes and dill cream.

• Caesar$9.00
  romaine lettuce, garlic croutons, classic caesar dressing, boquerones and a parmesan crisp.

• Southwestern Black Bean SoupCup: $4.50Bowl: $8.00
  with sour cream and cilantro.

Pizzas

• Peaches And Cream$16.00
  prosciutto, arugula, peaches, calabrian cream sauce and goat cheese.

• The Verdura$15.00
  mushrooms, peperonata, fontina, olive tapenade, and fire-roasted tomato sauce.

• Salumi$15.00
  molinaris artisan peperone, salami and hot coppa with fire-roasted tomato sauce and mozzarella.

Pasta

• Gnocchi In Brodo$17.00
  house-made ricotta dumplings with spicy pork meatballs, pea shoots and peas in grana padano broth.

• Rabbit Pappardelle$19.00
  slow braised elk grove rabbit & pancetta sugo with peas, spring garlic and pea shoots, tossed with house-made herb pasta.

• Chitarra Del Mar$18.00
  house-made harissa pasta tossed white wine, manila clams, bay shrimp, snow peas, green garlic and arugula.

Shares

• Spring Lamb Cheek Stew$14.00
  braised dixon lamb cheeks with baby carrots, baby turnips, peas, fava beans and pickled spring onions.

• Peruvian Ceviche$13.00
  quick-marinated canadian albacore loin, sweet potato, red onion, white corn, chile and cilantro salt.

• Rabbit Rillettes$13.00
  rabbit rillette covered with cherry-horseradish mostarda, served with red cabbage, braised leeks and crostini.

• Pei Mussels$15.00
  mussels steamed with roasted leeks, oyster mushrooms, shallots and verjus rouge. served with toasted bread.

• Wood-fired String Bean Salad
  with shallots, smoked paprika,

• Apple Cider Vinaigrette, And Garlic Croutons.$7.00

Plates

• Monkfish Bourride$22.00
  maine monkfish, manila clams, pei mussels, local squid, garlic confit, fennel, marble potatoes and aioli steamed in a shellfish fumet.

• Sonoma Duck Frites$20.00
  wood-fired magret duck breast with local blueberries, kennebec fries and aioli.

• Sweet And Sour Pork$21.00
  oven-roasted beeler pork tenderloin medallions with a sweet and sour cherry sauce over spring onion and mushroom risotto.

• Wood-roasted Scallops$21.00
  fennel-dusted seared dayboat scallops over roasted corn, cilantro, tatsoi, daikon, crispy potato strings and ponzu.

• Storm Hill Hanger Steak$24.00
  wood-fired natural beef with an herbed summer squash gratin. sauced with black garlic bordelaise.