our menu changes often, but this will give you an idea of what we offer - thanks, mark

babcock peaches, virginia ham, almonds and muscat wine 11

seviche of wild prawns, sweet limes, chilles and coconut 10

a rich dungeness crab broth with crab dumplings 10

romaine and arugula leaves with green goddess dressing 9

pork rillettes, dandilion greens, crunchy bread and pistachio mustard grilled Sonoma lamb shoulder chop, minty salsa verde, stewed fennel, potatoes and green olives 22

bbq lemongrass chicken leg and crepinettelong cooked green bean and tomato fried rice 19

wild king salmon grilled in fig leaves with nasturtium butter, sauteed peas, pea greens and straw potato cake 24

asparagus, leek and potato torta 14