Lunch

NV Prosecco di Valdobbiadene Extra Dry, Sorelle Bronca, Veneto (O) 8.

Soup: A.Q. 7.
Housemade charcuterie plate: A.Q. 14.
Cheese plate: A.Q. 13.
Grilled artichoke with Meyer lemon garlic butter 9.
Fritto: broccoli Deciccio, potato croquettes and onion rings
with Worcestershire sauce 10.

Kale Caesar with garlic, Parmesan, anchovies and croutons 9.
Sliced mixed citrus with toasted hazelnuts, chipotle and spring onions 9.
Chopped salad: romaine, radicchio, Pt.Reyes Blue, cotto salami, egg
and pickled beets 11.
Grilled yellow fin tuna with cauliflower, butter beans
and parsley salad 13.
Garden lettuces 7. with Pt. Reyes Blue cheese 9.

Steamed Manila clams with braised bacon, potatoes and fennel 13.
Baked rigatoni pasta with spinach, Wisconsin aged white cheddar cheese
and bread crumbs 14.
Sautéed rainbow trout with asparagus, Massa Farms brown rice
and Meyer lemon beurre blanc 16.
Spit-roasted chicken with thyme biscuits, gravy
and  roasted root vegetables 18.
Sandwich: A.Q. 13.

Grilled steak with red wine shallot butter and French fries 18.
Sausage sandwich with house-made pickles and potato chips 13.
Berkshire pork baby back ribs, French fries and coleslaw 17.
House-made hot dog with cabbage relish and potato chips 7.
Rouge hamburger and French fries 13.
with grilled onions .50          with cheddar cheese 1.
with bacon 1.25        with mushroom 1.

Spiced nuts 3.
Roasted beef marrow 7.
Bar meatballs 6.
Bar ribs 6.
Marinated olives 4.
French fries 6.
Sautéed greens with onions and garlic 6.

Menu items subject to change