Dinner April 2015


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

Point Reyes – blue (cow)

Laura Chenel-“Chèvre”- soft (goat)

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

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


Asparagus Soup 8

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

Chopped Caesar Salad asparagus, pork belly “croutons”, parmesan 10

Pork Ribs caramelized apple jus 16

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

Chorizo Stuffed Squid mojo sauce, arugula 12


Roasted Chicken mashed potatoes, spinach, mushroom jus 21

Fusillini pork Bolognese, parmesan cheese 19

Pork Confit Red Flint polenta, kale, pork jus 20

Meatloaf garlic mashed potatoes, baby carrots, trotter gravy 20

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

Lamb Burger tzatziki, greek salad 16

15 oz. Marin Sun Pork Chop choice of two sides: kale, garlic mashed potatoes, or macaroni & cheese 25

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



                                                         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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