Breakfast/Brunch    Lunch    Dinner    Dessert    Main Menu

Dinner Menu

FIRST COURSE
HAMACHI SASHIMI  22
marinated baby shiitake mushroom, watercress, scallion vinaigrette
MAINE SEA SCALLOP AGUACHILE  22
asian pear, avocado, pomegranate seeds, mushroom furikake, pomegranate aguachile
LITTLE GEMS "CAESAR" SALAD  15
shaved parmesan, croutons, white anchovy dressing
BEET & CITRUS SALAD  17
tangerine, cara cara orange, yuzu, marinated kumquats, brie cheese, red endive, lemon sherry vinaigrette
JAMAICAN JERK PORK BELLY  18
baby carrots, swiss chard, plantains, black-eyed peas, spicy jellies & sweet potato puree
CHICORY SALAD  17
radicchio, treviso, castelfranco, pickled persimmon, hazelnut-brown butter crumb, passionfruit-sherry vinaigrette, pecorino, chives
POTATO GNOCCHI   21
basil pistachio pesto, roasted caulilini, pecorino cheese, herbs
CACIO E PEPE  21
porcini mushroom spaghettini, cured egg yolk, parmesan, cracked black pepper, shaved mushroom


ENTREES
GRILLED PRIME RIBEYE   52
roasted cauliflower mushrooms, broccolini, crispy shallots, nori, mushroom demi
GRILLED HALF JERK CHICKEN  37
confit Japanese sweet potato, broccolini, pickled green onion, Fresno chili sofrito
PAN-ROASTED COLORADO LAMB LOIN  46
roasted baby beets, espelette roasted carrots, citrus and pistachio relish, celery root puree, herbs, lamb jus
SMOKED LIBERTY FARMS DUCK BREAST  43
Swiss chard, roasted honeynut squash, coconut-squash puree, maitake mushroom, huckleberry gastrique, puffed wild rice, pickled Swiss chard stems
PAN-ROASTED VERLASSO SALMON  42
brunoise of celery root, potato & carrot, parsley, vinegar fingerling potato chips, preserved meyer lemon beurre blanc, trout roe, herb oil
PAN SEARED MAINE SEA SCALLOPS   43
bone marros, salsify, matsutake mushroom, radish, mussel-bone marrow froth, borage flower
ROASTED CAULIFLOWER STEAK  29
curry squash puree, delicata squash, cippolini onion, caramelized pecan and dried apricot relish, pickled butternut squash, mint
NINE-TEN BURGER  18
half pound angus beef, house-made pickles, butter lettuce, tomato, mustard seed aioli, served with a choice of fries or a green salad
Add cheddar, swiss or bleu cheese 2
Add sauteed mushrooms or onions 2

Add bacon 4
Add avocado 4
Upgrade fries to truffle fries 2

CHEESE COURSE
HUMBOLDT FOG  8
goat's milk | soft bloomy rind | California fig jam
BRILLAT-SAVARIN  8
cow's milk | soft triple cream | France pink peppercorn & truffle honey
POINT REYES BLUE  8
cow's milk | creamy blue | California caramelized walnuts
CHEESE PAIRINGS
Two Cheeses 13 | Three Cheeses 18 | Four Cheeses 23

All Menu Items and Prices Subject to Change Without Notice
 

Breakfast/Brunch    Lunch    Dinner    Dessert    Main Menu