Terrace
Reserve Now
 
Oysters on the half shell with Ossetra sturgeon caviar
Buttermilk fried chicken bites with salmon roe
 
bites
5

FOCACCIA, GARLIC CONFIT, CALIFORNIA OLIVE OIL

6

marinated olives, citrus, confit fennel, rosemary

7

spiced candied pecans, sunflower florentine, puffed sorghum

5

nori chips, togarashi

20

+ california big eye tuna, finger lime, candied ginger, furikake

12

SMOKED BEET TARTARE, CARROT ORANGE PUREE, HORSERADISH, CROSTINI

18

BUTTERMILK FRIED CHICKEN BITES, MARIGOLD HONEY, SALMON ROE

15

CRISPY MONTEREY SQUID, CARROT GIARDINERA, PICKLED PEPPERS, GARLIC AIOLI

24

west coast oysters on the half shell, vermouth mignonette

26

wood fired oysters, garlic herb compound butter

 
Caviar
 
85

1oz classic white sturgeon

115

1oz russian osetra

10

+ mini brioche, horseradish cream, shallot, chive

24

+ oysters on the half shell, red vermouth mignonette

 
Starters
 
20

MOZZARELLA PANNA COTTA, STONE FRUIT, HEIRLOOM TOMATO, KOHLRABI, STRAWBERRY VINEGAR

18

LACINATO KALE, GREEN SORREL, ACHIOTE PEPITAS, AVOCADO, MANCHEGO

20

GRILLED CORN, CHANTERELLE MUSHROOM, PICKLED CHERRIES, ROSEMARY CREAM, JACK CHEESE

22

BLISTERED SUMMER BEANS, GRILLED FIGS, BLACK PEPPER WALNUTS, FIG HONEY VINAIGRETTE

19

FLORIANI POLENTA, POACHED HEN EGG, GRILLED SUMMER SQUASH, PIRACICABA, ATTIKA, CHILI OIL

20

GRILLED SHISHITO PEPPERS, YELLOW PEACHES, SCHMALTZ VINAIGRETTE, CHICKEN SKIN CRUMBLE

21

COUNTRY PÂTÉ, STONE GROUND MUSTARD, PICKLES, FRISÉE SALAD

 
Mains
 
34

BAY HALIBUT, TOMATO JAM, BERBERE SPICED OKRA, CURED BLACK OLIVE, FENNEL

32

KOMBU BLACK COD “PAPILLOTE” MISO GLAZE, SAKE BEURRE BLANC, SCALLION, SUSHI RICE

25

DUCK CONFIT TACOS, SUPAI RED TORTILLAS, KOTO’LA, MOLE, SALSA MACHA, ESCABECHE

24

SHORTRIB CHEESEBURGER, AGED CHEDDAR, PICKLED RAMP DRESSING, DILL PICKLES, FRIES OR SALAD

32

SQUID INK LINGUINE, MUSSELS, CLAMS, SHRIMP, CHERRY TOMATOES, SUMMER SAVORY

26

CHARRED EGGPLANT, BELUGA LENTILS, CURRY PICKLED SUMMER SQUASH, SUMAC RAITA, HAZELNUT DUKKAH

68

16OZ NEW YORK STRIP, GRILLED GEMS, CONFIT SHALLOTS, SOY APPLE GASTRIQUE

60

LOCAL ROCKFISH FRIED WHOLE, JIMMY NARDELLO PEPPER HARISSA, CABBAGE, CUCUMBER, RED ONION

 
Cheese
 
16

TELEEKA, BLUEBERRIES IN BLUEBERRY VINEGAR

16

BOUNA SALUTE, PRESERVED AND FRESH PEACH

 
Dessert
 
14

PASSION FRUIT, MILK CHOCOLATE, MATCHA CAKE, LEMON SABLE

13

PEACH GALETTE, APRIUM JAM, PINK PEPPERCORN, CINNAMON ICE CREAM

 
Ice Cream + Sorbet
8

DANDELION CHOCOLATE SORBET, CANDIED PECANS

8

BERRY SORBET, FRESH BERRIES, MICRO BASIL

8

CREAMSICLE PASSION FRUIT ORANGE SORBET, VANILLA BEAN ICE CREAM

8

VANILLA BEAN ICE CREAM, PALMIER

Executive Chef: Peter J. Hemsley   Chef de Cuisine: Parker Brown 
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
*20% gratuity will be included on parties of 6 or more

Thank you to all our local farmers: Don Watson, Stemple Creek Ranch, Root Down Farm, Lonely Mt. Farm, Start Route Farm, Iacopi Farm, Marin Roots Farm K & J Orchards, Front Porch Farms, Frog Hallow Farm, Brokaw Ranch, Heirloom Organic Farm, Tierra Vegetables Ortiz Family Farm, Tenbrink Farms, Full Belly Farm, Tomales Farmstead Creamery