Dinner

Dinner April 2015

~Tablas~

Artisan Cheeses 14 Firebrand walnut crostini, candied walnuts, Marshall Farms honey                                                       Fiscalini-“San Joaquin Gold” – sharp (cow)

Point Reyes – blue (cow)

Franklin “Teleme” – soft (cow)

Charcuterie 14 prosciutto, tasso, pâté maison, pickled vegetables, housemade lager mustard

Seafood Trio 16 smoked trout with shallots and capers, calamari salad, Pickering Pass oysters with mignonette

 

Chicken and Vegetable Soup tortilla chips 8

Arugula Salad pears, candied walnuts, Point Reyes blue cheese 10

Beet Salad citrus, mixed green, goat cheese 10

Pork Ribs caramelized apple jus 16

Chicken Meatballs marinara sauce, garlic toast, parmesan 11

Grilled Asparagus and Spring Onion charred onion chermoula, poached egg 11    

Cove Mussels Brussels sprouts kimchee, sambal chili, garlic toast 16

Chorizo Stuffed Squid mojo sauce, arugula 11

 

Roasted Chicken garlic mashed potatoes, spinach, mushroom jus 21

Paccheri pork Bolognese, parmesan cheese 19

Pork Confit Red Flint polenta, kale, pork jus 20

Paella mussels, chorizo, chicken, clams, trout, red bell peppers 24

Oxtail Poutine french fries, oxtail gravy, Fiscalini cheddar 20

Chop Bar Burger 14 Preferred Meats ground chuck with bacon, avocado, 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

       

~Sides~

                                                         Macaroni & Cheese 9              

Jo Jos crispy potatoes, chimichurri 7

Red Flint Polenta Fiscalini cheddar 7

Garlic Mashed Potatoes trotter gravy 8

Sauteed Kale 8

 

~Bar Snacks~

  • spicy walnuts 4 house pickled vegetables 4 • Pacific Sun olives 4

     

 

 

 

 

          

    

 

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