Dinner February 2015


Artisan Cheeses 14 Firebrand walnut crostini, candied walnuts, Marshall Farms honey                                                       Fiscalini white cheddar – sharp (cow)

Point Reyes – blue (cow)

Humboldt Fog – aged (goat)

Charcuterie 14 mole sausage, rabbit rillettes, chicken liver pate, pickled vegetables, housemade lager mustard

Seafood Trio 16 trout ceviche, calamari salad, Miyagi oysters with mignonette


Pureed Winter Vegetable Soup 8

Shaved Brussels Sprouts Salad orange cauliflower, bacon, radicchio, parmesan, poached egg 12

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

Pork Ribs caramelized apple jus 16

Chicken Meatballs marinara sauce, parmesan, garlic bread 11

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


Trout Stew mussels, clams, kale, crispy potatoes, garlic toast 24

Roasted Chicken butternut squash couscous, sautéed spinach, herb jus 21

Fusillini pork Bolognese, parmesan cheese 19

Pork Confit Red Flint polenta, kale, pork jus 20

Meatloaf garlic mashed potatoes, Brussels sprouts, trotter gravy 20

Oyster Mushroom Risotto kale, parmesan 19

Oxtail Poutine french fries, oxtail gravy, Fiscalini cheddar 20

Chop Bar Burger 13 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 Brussels Sprouts pork belly, parmesan 8

Sautéed Kale 8



~Bar Snacks~

  • assault n’ vinegar peanuts 4 house pickled vegetables 4 • Pacific Sun olives 4


Follow me on Twitter