Dinner

FRESH WEST COAST OYSTERS

Choice of three: 8, six: 15, dozen: 25

CHILLED JUMBO PRAWNS

Baja California 3/ $11, 6/ $19

SHELLFISH SAMPLER

A dozen oysters, six jumbo prawns 42

HAPPY HOUR OYSTERS

a half dozen California oysters 6/ $9, ea/ $1.5
during Happy Hour, 4:00 to 7:00, Monday through Thursday at the bar

SECRET DU COUVENT

Laval, France, cow’s milk, soft

FROMAGER D’AFFINOIS

Lyon, France, cow’s milk, creamy, soft

MYCELLA BLUE

Denmark, cow’s milk, semi-soft

CABOT CLOTHBOUND CHEDDAR

Vermont, cow’s milk, fi rm

BUCHERONDIN LOIRE

France, goat’s milk, creamy, semi-soft

PROSCIUTTO

Parma, Italy, sweet, fi rm

PORK RILLETTE

Housemade, confit of pork

SALAME TOSCANO

San Francisco, tangy, dry pork

BRESAOLA

Lombardia, Italy, sweet, hard

SALAME AL BAROLO

Piedmont, Italy, sweet, mild, firm

CHEESE & CHARCUTERIE TASTING PLATE

Chef’s selection of three artisan cheeses and two charcuteries with accompaniments 16

HOUSE MARINATED OLIVES

with garden herbs and California olive oil 3

TRUFFLE FRIES

with parmesan and garden parsley 7

ROCKEN WAGNER ARTISAN BREAD

with California olive oil, sea salt 3

RUSTIC MASHED POTATOES

with caramelized shallots and garlic 6

SAUTÉED KALE

with bacon and onions 6

ROASTED SUMMER SQUASH

with sundried tomatoes and salsa verde 6

BRAISED PORK BELLY SKEWERS

with sauces romesco and chimichurri 8
Zinfandel Blend 3 oz/ $14
Paraduxx, Duckhorn Napa Valley 2007

BRUSCHETTA CLASSICA

with tomatos, capers, anchovies, basil, marjoram
and fresh parmesan 7
Pinot Grigio 3 oz/ $5
Santi, Veneto Italy 2009

SALMON RILLETTE

house cured salmon, crème fraiche, chives and crostini 11
White Burgundy 3 oz/ $16.20
Pouilly-Fuisse Les Combettes Chateau Fuisse Burgundy 2007

THE FARMER’S MARKET

our Chef’s selection featuring locally grown produce MKT
Sommelier’s Pairing Selection 3 oz/ MKT

GRILLED CALAMARI AND WATERMELON

cucumber, pickled watermelon rind, cilantro
and citrus vinaigrette 10
Rose Brut 5 oz/ $14
Schlumberger, Weinvertel Austria 2006

BABY BACK RIBS

brown sugar chili rubbed with spicy coleslaw 8
Tempranillo 3 oz/ $6.5
Marques de Riscal Rioja Reserva Spain 2005

HUMMUS

with Drake’s Farm goat cheese and roasted bell peppers 6
Assyrtiko Sigalas 3 oz/ $7
Sigalas, Santorini Greece 2009

HERB MARINATED SHRIMP SKEWER

with green garlic salsa 11
Albarino 3 oz/ $6.5
Paco and Lola, Rias Baixas Spain 2009

FINES HERBES FRIED POLENTA

with crème fraîche 6
Chardonnay 3 oz/ $7.5
Chateau St. Jean, Alexander Valley 2008

TOMATO BASIL

roasted tomatoes, garlic and croutons 6

SONOMA SALAD

baby head lettuce, pickled beets, garden herbs and shaved parmesan 11

PETALUMA SALAD

grilled Petaluma chicken breast, apple, blue cheese , farro, bacon and arugula 13

BEET SALAD

gold and chioggia organic beets, goat cheese and shaved fennel 12

CAESAR SALAD

hearts of romaine, parmesan crisp, white anchovies and shaved parmesan 11

NECTARINE & BURRATA

local nectarines, burrata, prosciutto, sweet summer corn and garden mint 14

MARGHERITA PIZZA

with fresh mozzarella, tomatoes and basil 14

GARDEN PIZZA

ricotta, wild mushrooms, arugula and white truffl e oil 16

SAUSAGE PIZZA

with fresh mozzarella, roasted red peppers and oregano 16

SPAGHETTI & MEATBALLS

spicy lamb meatballs, pickled Fresno chili and black olives 17

LINGUINI BOLOGNESE

classic pork and veal sauce fi nished with parmesan cheese 17

VEGETABLE LASAGNA

eggplant, zucchini and mushrooms with goat cheese bechamel 16

ORGANIC OVEN ROASTED CHICKEN

organic Petaluma chicken with three mustard rub and roasted garlic rustic mashed potatoes 24

HERB CRUSTED PORK CHOP

12 ounce pork chop brined and broiled with Anson Mills white corn grits and sauteed kale 28

GRILLED WILD SALMON $22

sweet summer corn puree, sauteed corn and mushrooms 30

THE RIBEYE

grilled 12 ounce steak finished with herbed butter and the market’s freshest vegetables 35