Dinner October 2014


Artisan Cheeses 14 Firebrand walnut crostini, candied almonds, Marshall Farms honey                                                       Acadinha -“Capricious” – aged (goat)

Point Reyes – blue (cow)

Camellia – creamy (goat)

Charcuterie 14 pate Maison, Mulefoot lomo, salami Calabrese, pickled vegetables, housemade lager mustard

Seafood Trio 16 black cod ceviche, chili and mint, calamari salad, Miyagi oysters with mignonette


Vegetable Soup 7

Arugula Salad pears, candied almonds, Point Reyes blue cheese 9

Beet Salad radicchio, citrus, mixed greens, mint, goat cheese 9

Chicken Sope refried beans, guacamole, queso fresco, lettuce, sour cream 10

Chicken Meatballs marinara sauce, parmesan, garlic toast 9

Slow Roasted Pork Ribs caramelized apple jus 15

Penn Cove Mussels serrano chili, ancho orange broth, garlic toast 16


California Trout Stew clams, crispy potatoes, bacon, peppers, fennel, aioli, garlic toast 23

Bus Station Chicken black beans, mojo sauce, pickled jalapenos, rice 19

Fusilli pork Bolognese, parmesan cheese 18

Pork Confit Red Flint polenta, sautéed kale, pork jus 19

Meatloaf garlic mashed potatoes, kale, trotter gravy 19

Lamb Mole black beans, rice, corn tortillas, guacamole, pico de gallo 21

Oxtail Poutine french fries, oxtail gravy, Fiscalini cheddar 19

Summer Squash Gratin kale, peppers, sweet potatoes, veg mojo, fried carrots 18

Butternut Squash Risotto kale, parmesan 18

Chop Bar Burger 13  Preferred Meats ground chuck with bacon, avocado, heirloom tomato, and aioli on an Acme kaiser roll served with arugula salad, add cheddar, swiss, cowboy onions 1 add Pt. Reyes blue cheese, Fiscalini cheddar 2                   



                                                           Macaroni & Cheese 8              

Jo Jos crispy potatoes, chimichurri sauce 7

Red Flint Polenta Fiscalini cheddar 7

Garlic Mashed Potatoes trotter gravy 8


~Bar Snacks~

roasted almonds 4 house pickled vegetables 4

Pacific Sun olives

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