Lunch Menu

Served Tuesday through Saturday from 11:30 AM until 2:30 PM

Salads & Such

PHANTOM CREEK OYSTERS six on the half shell, Champagne mignonette

MIXED BABY LETTUCES toasted almonds, Point Reyes original blue cheese, sherry vinaigrette

BABY GOLD BEET & BLOOD ORANGE SALAD Humboldt Fog goat cheese, watercress, citrus vinaigrette

PROSCIUTTO di PARMA & COMICE PEARS butter lettuce, black pepper almonds, sherry gastrique

CIDER STEAMED BOUCHOT MUSSELS shoestring potatoes, whole grain mustard aïoli, roasted cipollinis

Entrees

SAUTEED ATLANTIC SKATE WING fennel mousseline, Meyer lemon, arugula, caper sauce verte

SEARED MAINE DAY BOAT SCALLOPS celery root puree, sliced apples, frisee, smoked bacon, Calvados vinaigrette

PAN ROASTED HAWAIIAN ONO king trumpet mushrooms, crab-leek ravioli, tarragon coulis

GRILLED HANGER STEAK wilted local heirloom chicory, roasted fingerling potatoes, balsamic vinaigrette

ROASTED CHICKEN BREAST pinenut risotto, Swiss chard, shaved parmesan

FARALLON THREE COURSE PRIX FIXE LUNCH A three course tasting menu

COASTAL CUISINE GRAND TASTING An opulent five course tasting menu Optional sommelier's wine pairings