Daily Soup -14

Prepared with seasonal Ingredients and Garnish

 

Oysters on the Half Shell -22 (6)

Pickled Chili Mignonette, Lemon

 

Cheese and Charcuterie Board -36

Assortment of locally sourced Cheeses and Cured Meats, Local Honey, Seasonal Accoutrements
Selection of Three Cheeses - 22
Selection of Three Cured Meats - 24

 

Baked Oyster - 24 (4)

Arugula, Caramelized Onions, Fennel, Smoked Bacon, Highway One Fontina, St. George Absinthe,
Sourdough Breadcrumbs

 

Roasted Brussels Sprouts -16

Bakers Bacon, Golden Raisin Hazelnut Agrodolce
 

Duck and Rabbit Liver Pate - 20

Cipollini Onion Jam, Herb Salad, Duck Fat Toasted Brioche

 

Westcoast Docks -26

Manila Clams, Salt Springs Mussels, Shaved Fennel, Chorizo,
Sweet Onion, White Wine, Fresno Peppers, Toast

 

38º North Duck Confit -24

Fall Panzanella, Friseé, Arugula, Sweet Potato, Sherry Vinaigrette, Valley Estero Gold

 

 


Market Greens -16

Bartlett Pear, Pickled Fennel, Toasted Hazelnuts, Point Reyes Bay Blue Cheese Vinaigrette

 

Roasted Chioggia Beets -14

Baby Kale, Laura Chanel Goat Cheese, Crispy Quinoa, Local Honey Vinaigrette

Sweet Gems -16

Pomegranate, Radicchio, Roasted Squash, Blood Orange Vinaigrette, Parmesan Cheese

 


Olive Oil Poached California Halibut -38

Rainbow Chard, Burnt Shallot Pureé, Fennel Confit, Hen of the Woods Mushroom

Local Rock Fish -30

Tomato Saffron Fumé, Baby Turnip, Roasted Fennel, Fingerling Potato

Paseo Burger -20

Seeded Brioche, Tomato Jam, Sweet Gem lettuce, Bread and Butter Pickles, Caramelized Onion, Aioli, Kennebec Fries
Add Fiscalini Cheddar -$3 | Add Hobb’s Bacon - $3 | Add an Egg - $3

Niman Ranch Hanger Steak -38

Potato Rosti , Charred Broccoli di Ciccio, Salsa Verde

Llano Seco Pork Loin -36

Fingerling Potato, Brussels Sprouts, Bacon Lardon, Cipollini Onion, Pear Mostarda

Mary’s Chicken Breast -28

Butter Braised Leeks, Roasted Carrots, Herb Potatoes, Shallot Thyme Jus

Devils Gulch Rabbit Pappardelle -28

Caramelized Cipollini Onions, Rainbow Chard, Delicata Squash, Parmesan Cheese

Herb-Crusted 38º North Duck Breast -32

Squash Farroto, Duck Fat Rosemary Grapes, Duck Jus

Vegetable Cassoulet -26

Cannellini Beans, Cauliflower, Cipollini Onion, Baby Turnips, Smoked Breadcrumbs



Gran Marnier Parfit -14

Blood Orange and Vanilla Cream, Orange Crumble, Blood Orange

Peanut Mascarpone Crunch Bar

Brutti Ma Buoni, Peanut Chocolate Glaze

Chocolate Indulgence -14

Milk, White and Dark Chocolate Layer Torte, Feuilletine Crunch, Caramelized Cocoa Nibs

Local Cheese -12

Local Honey, Seasonal Fruit, Nuts, Toasted Sourdough