ENTRECOTE DE BISON
Oregon farm raised bison, marinated with fresh horseradish, lemongrass and ginger, wood roasted to temperature, served with potato-pave and finsihed with a caramel-soy demi-glace. $30

ROULADE DE BOEUF AU ROQUEFORT
Naturally raised filet mignon rubbed with Point Reyes blue cheese, seasoned with cracked pepper and sea salt, rolled and wood roasted, served with potato pave and roasted seasonal winter vegetables, finished with a bordelaise sauce. $28

LAHM BIL BELEH
Victory Ranch lamb shank, slow braised in a savory harissa-date broth, served atop a Iacopi butter bean-vegetable ragout, finished with a drizzle of natural jus. $25

PINTADA CON MEMBRILLO
Fulton Valley Farm African pheasant breast, stuffed with a pheasant, vegetable, house cured pancetta, sage and ginger mousse, rolled, lightly breaded, flash fried in rice oil, sliced and topped with a savory quince-caramelized onion chutney, finished with a green peppercorn glaze and seved with an heirloom American red rice-vegetable croquette. $25

CANETON A LA GRENADE
Local Sonoma duckling, prepared two ways, leg and thigh is confit and the breast is wood roasted and sliced, both are finished with a pomegranate demi-glace and served with roasted potatoes and seasonal vegetables. $28

LAPEREAU EN GIBELOTTE 
California rabbit, slow braised with wild mushrooms, pearl onions, house-cured bacon, mustard, garlic, white wine, fresh thyme and tomatoes, finished in the wood fired oven atop Ebro rice. $25

PEIX AL FORN
Fresh seasonal white fish baked in a lemongrass-ginger-roasted green chile-tomatillo-sesame seed glaze, served atop roasted local heirloom potatoes and wood roasted vegetables. $23

CASSOLA
Crab, scallops, seasonal white fish and prawns in a fresh tomato and vegetable broth seasoned with basil, lemon, white wine and mild peppers, topped with a Sardinian bread crouton and garlic aioli. $26

FISH OF THE DAY
Please ask for details. Market price.

GNOCCHI DI PATATE AL FUNGHI
Local organic heirloom potato pillows, sautéed in a wild mushroom melange, with sundied tomatoe and roasted garlic pesto, finished with Point Reyes blue cheese and then baked, finished with toasted pine nuts. $22

ZIMARIKA 
Penne pasta tossed with eggplant, oregano, capers, kalamata olives, tomatoes, onions and feta cheese. $18

KHORESH~E BADEMJAN
An eggplant, chickpea, tomato, roasted seasonal baby vegetable and garlic mélange, seasoned with cumin seed, mustard seed and pomegranate, baked in a tajin in the wood oven and served with a side of house rolled couscous. (vegan) $18