January 18, 2016

Daily menu items may change depending on market availability. Menu subject to change.

Snacks
- MH bread & butter, warm & toasty
- Cured olives, essence of orange & garlic

Gluten Free Crackers

Cheese Board
- Humboldt fog (goat), Matos St. Jorge (cow), Nicasio Foggy Morning (cow)
- Accompaniments: spicy mustard, house made spiced nuts & fruit

Pair our cheese board with Julien Fouet Cremant, Magnolia Brewing Blue Bell Bitter, or Vision Cellars Pinot Noir

Charcuterie Board
- Olympia Provisions Coppa, house chicken liver mousse, confit chicken & pork trotter terrine
- Accompaniments: spicy mustard, house made spiced nuts & pickles

Pair our charcuterie board with Copain Chardonnay, Baeltane Citroen Farmhouse Saison, or Sean Thackrey Pleiades

Smaller Plates
- Fresh, organic greens from the market, fresh herbs, whey vinaigrette
- Salad of wild arugula, persimmons and ricotta
- Butternut soup with caramelized onions
- Charred flatbread with white bean and lacinato kale
- Roasted and glazed Bolinas carrots
- Charred Broccoli with yogurt and shishito oil
- Marin Miyagi Oysters on the 1/2 shell
- Pork fritters with house pickled onion and mustard

Pair any of our smaller plates with Cyprus Sav Blanc, Racer 5 IPA or Institut Agricole Gamay

Larger Plates
- Fresh ricotta ravioli with chard and young onions
- Polenta with beef conserva and broccoli
- Roasted scallops, oysters and celery root
- Flank steak, rose Finn potatoes and broccoli

Pair any of our larger plates with Sancerre, Allagash White Ale, or CFR Red Blend

Dessert

- Milk chocolate pudding, seasonal fruit & crème fraiche
- Chocolate Fix – Cocograph organic rosemary and sea salt milk/dark chocolate peanut butter cup duo

Pair any of our desserts with Verve Janka Late Harvest Gewürztraminer, Meyer Family Port, or Klinker Brick Zinfandel