Za’atar and whipped schmaltz.
Parmesan and estate hern olive oil.
6 daily oysters, fermented hot sauce, and lemon.
Nicoise style, dried tomato, egg yolk, and olive salt.
Caramelized yogurt, crispy potato, and preserved lemon.
Fava bean falafel, red pepper-walnut dip, and Napa Valley feta.
Whipped garlic aioli and smoked paprika tomato jam.
Zucchini, walnut, pickled raisin, and black garlic.
English peas and pea tendril chimichurri.
Fermented cucumber and za'atar.
English peas, french curry, and warm egg.
Dungeness crab, puttanesca, wild fennel, and olive.
Cashew alfredo, green garlic, and roasted mushroom.
Grilled house-made rye bread, whipped ricotta, pear, and local honey.
Grilled house-made rye bread, pickled peppers, lemon, and estate herbs.
Warm lobster, herb butter, little gem lettuce, and poppy seed bun.
Country ham, taleggio, sausage gravy, and sunny side egg.
Nashville hot chicken and B and B pickles.
Two grass-fed beef patties, American cheese, shredded lettuce, pickle, and house spread.
Mole, house-made chips, sunny side egg, avocado, and cotija cheese.
Spiced pecan, citrus-mustard vinaigrette, and crisp fennel.
Winter citrus, avocado, and wild fennel.
Organic warren pear and red mustard frill.
Shaved root vegetables, balsamic, and Italian bread crumbs.
Vegan meatballs, aromatic broth, and winter vegetables.
Fermented hot sauce and lemon.
Salt baked whole with kombu and lemon. Our fish is cooked whole, prepared tableside with local greens, and chimichurri.
Za’atar flatbread, pickled onion, tahini, and gem lettuce.
Lobster, tomato-shellfish broth, and saffron.
8 oz hanger steak, herbed butter, and greek fries.
Rainbow chard risotto, frisee, and Buddha’s hand citrus.
Fresh pasta and almond ricotta.
Shrimp, feta, avocado, bacon, and red wine vinaigrette.
Spring vegetables, en papillote, and olive oil bearnaise.
Creme de poireaux, spring onion, chive, and hazelnut.
Isreali couscous, artichoke barigoule, and tapenade jus.
Chickpea fries, green garlic, and harissa romesco.
Our beef is grilled over an open flame and served with crispy potatoes, confit onions, and blue cheese. Your choice of port jus, chimichurri, or homemade steak sauce.
Our beef is grilled over an open flame and served with crispy potatoes, confit onions, and blue cheese. Your choice of port jus, chimichurri, or homemade steak sauce.
8-ounce filet. Our beef is grilled over an open flame and served with crispy potatoes, confit onions, and blue cheese. Your choice of port jus, chimichurri, or homemade steak sauce.
Shaved root vegetables, balsamic, and Italian bread crumbs.
Organic warren pear, red mustard frill, and candied walnuts.
Vegan meatballs, aromatic broth, and winter vegetables.
Spiced pecan, citrus-mustard vinaigrette, and crisp fennel.
Pickled mustard seed, homemade kraut, and ketchup.
Spiced crispy chicken, kewpie mayonnaise, and shredded lettuce.
Two grass-finished beef patties, American cheese, shredded lettuce, pickle, and house spread.
Whipped feta, pistachio, and toasted aromatics.
Sesame, brown butter, and caraway.
8 oz hanger steak, herbed butter, and greek fries.
Creme de poireaux, spring onion, chive, and hazelnut.
Crispy potatoes, confit onions, blue cheese, homemade, and steak sauce.
Warm donuts, spiced orange curd, and warm honey.
Greek yogurt, pomegranate-rose, citrus, and pink peppercorn.
Aged organic cow’s milk cheese, charoset chutney, grilled grapes, toasted rye, Nicasio Valley, and Marin CA.
Flash fried burrata, sauce gribiche, and frisee.
Cucumber, Napa Valley feta, tomato jam, and gem lettuce.
Greek yogurt and pomegranate molasses.
Chicken drippin and sherry vinegar.
Fermented hot sauce and lemon.
Salmon, avocado, seaweed salad, sesame dressing, and puffed rice.
Crispy cheese, cucumber yogurt, and Greek dressing.
Old Bay-oil and lime.
Corn fritters, prosciutto di parma, and honey butter.
Squash, walnut, pickled raisin, and black garlic.
beet and beet top pesto.
Fermented cucumber and za’atar.
Hours of Service:
Friday: Open 24 hours
Monday: Open 24 hours
Sunday: Open 24 hours
Tuesday: Open 24 hours
Saturday: Open 24 hours
Thursday: Open 24 hours
Wednesday: Open 24 hours
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.