Dinner May 2015


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)

Mulefoot Coppa herb salad, pickled vegetables 13

Seafood Trio 16 trout gravlax with shallots & capers, calamari salad, Pickering Pass oysters with mignonette


Chicken Tortilla Soup 8

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

Pork Ribs caramelized apple jus 16

Elote Loco chipotle aioli, queso fresco, cilantro, pimentón 9

Mussels ancho orange broth, serrano chili, garlic toast 16


Bus Station Chicken mojo sauce, grilled spring onion, black beans, rice, pickled jalapenos 20

Paccheri pork Bolognese, parmesan cheese 19

Spring Veggie Pasta baby carrots, English peas, spinach pesto, parmesan 18

Roasted Leg of Lamb herb roasted potatoes, English peas, spring onion, salsa verde 26

Pork Confit Red Flint polenta, English peas, pork jus 20

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

Meatloaf garlic mashed potatoes, baby carrots, trotter gravy 20

Oxtail Poutine french fries, oxtail gravy, Fiscalini cheddar 20

14 oz. T-Bone Marin Sun Pork Chop choice of two sides: peas and carrots, garlic mashed potatoes, or macaroni & cheese 25

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

Peas and Carrots butter, mint, lemon 8

Sauteed Kale 8



~Bar Snacks~

  • smoked pepitas house pickled vegetables 4 • Pacific Sun olives 4

  olives 4

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