Dinner

APPETIZERS/SOUPS

BREAD & BUTTER

Jyan Isaac country bread with Achadinha Creamery Cultured butter and Adam’s Ranch First Cold-press Olive Oil 7.50-

WARM DATES

“Dates by Daval” baked, Prosciutto Wrapped Dates & Blue Cheese Stuffed Dates   11.25- 

SPICED CORN FETA SKILLET

Skillet baked Corn Bread, Bill’s Bee Spicy Buckwheat Honey, Achadinha Creamery Feta & Cultured Butter, Fresno Chili    13.75-

WARM OLIVES and ANCHOVIES 

Adam’s Ranch warm spiced, herb-infused, lemon crushed Olives, White anchovies, Marcona Almonds, Feta Crumbles and Jyan Isaac 14.75-

CURRIED CAULIFLOWER-APPLE SOUP 

Weiser Family Farm cauliflower, Cuyama Farms apples, curry, toasted almonds. 12.75-

SCALLOPS CRUDO

Santa Barbara Fresh Scallops, Orange, Citrus Dressing, Thai Chile, Mint    16.00-

DIRTY POTATOES

Weiser Family Farms Smashed Fingerling Potatoes,  Broncha Cheese, Achadinha Creamery Cultured Butter Fresh Herbs, Activated Charcoal Powder, Pacific Flake Sea Salt      12.75-

PEAR, WALNUTS, BLUE CHEESE SALAD 

Ketner Canyon Farms mixed greens, Scott Farms Bosc pears, Point Reyes blue cheese, avocado, candied walnuts, dried cherry, balsamic. 16.75-

MARKET MEZZE BOARD

Seasonal Santa Monica Farmers Market fresh vegetables, Beet Hummus, Babaganoush, Pine-nuts, Zaatar and Jyan Isaac Bread    19.75-

 

ARTISAN BOARDS

CHICKEN LIVER MOUSSE BOARD

House Made Organic Mary’s Farm Chicken Liver Mousse, Roasted Market Fruit, Jyan Isaac Bread, Achadinha Creamery cultured butter & Broncha cheese, Quince paste, Dates by Daval dates, Market fruits, Bill’s Bee Pollen, Quince Paste, Santa Barbara   Pistachios   24.25-

FARMER’S CHARCUTERIE BOARD for 2

 Duck Prosciutto, Italian Prosciutto, Dry Cured Sausage, Rosette de Lyon Salami, Brillat-Savarin Delice de Bourgogne, Point Reyes Blue cheese, Achadinha Creamery Broncha cheese, pistachios, Adam’s Ranch Olives, Market jam, Quince Paste, Achadinha Creamery butter.  33.75-

FISH BOARD

Smoked Russian Sturgeon, Spanish White anchovies, Gerard Dominique wild Alaskan Sockeye Salmon, Riga mackerel, Salmon Roe, Wild Cod Liver, Ocean Queen Santa Barbara Uni, Sea Kelp, Whole Grain Mustard, Lemons, Dill.     29.75-

 

MAINS

TOMATOES BURRATA 

Munak Farm Tomatoes, Belfiore Burrata Cheese, Italian Basil, and Adam's Ranch Manzanilla Olive Oil.   24.75-

VEGAN ASPARAGUS AND LEMON RISOTTO 

Arborio Rice with Market Asparagus, Green Peas, and Lemon   23.25-

SPINACH FETTUCCINI with SEARED SCALLOPS

Home Made Fresh Spinach Fettuccini Pasta, with Santa Barbara Seared Scallops, Anchovies-Butter Sauce, Trout Roe and Basil 26.25-

SQUID-INK UNI PASTA

Fresh Santa Barbara Seaurchin over  Home Made Black Squid Ink Linguini with Smoked Salmon, Trout Roe Roe and Furikake 27.75-

BAKED WHOLE BRANZINO

Mediterranean Wild SeaBass ( Branzino) caught off the Greek coast, Baked whole, stuffed with herbs. Served with a Putanesca sauce (Munak Farms Cherry Tomatoes, Adam’s Ranch Olives, Garlic) And a side of Kenter Farms Sauteed Spinach and Weiser Farms Potatoes    36.75-

PRIME FILET MIGNON

Grass Fed, Organic Filet Mignon (8 oz) with Weiser Farms Baby Carrots, Magic Mirna Potatoes, Sauteed Spinach and Pink Peppercorn Sauce 37.75-

WE LOVE KIDS (12 and under)

Kids Butter and Cheese Pasta $7.75

Cheese Pizza Bread $7.75

Pepperoni Pizza bread $7.75

Scrambled egg & sausage, bread $8.25

Salmon, avocado, bread mini plate $8.25

Almond Butter and Jam Toast $5.75

Chocolate milk $2.50

Due to seasonal availability, ingredients might change without notice (we offer what the farmers bring us…)