Market Restaurant and Bar

Dungeness crab, shrimp, andouille sausage, sherry, chives and paprika sourdough croutons.

Brandied apples, sage brown butter, toasted hazelnuts and cinnamon creme fraiche.

Petite field lettuces, olive-pepper relish, beets, manchego cheese and grain mustard dressing.

Pink lady apple-serrano chile slaw, aguachile, micro celery, cilantro and fennel cracker.

Apple golden raisin compote, fennel watercress salad, balsamic and coriander toasted almonds.

Golden cauliflower, caper remoulade, chorizo, toybox peppers and romesco.

Honey sugar, arugula, frisee, purple haze goat cheese, toasted pistachios and dates.

Bucheron goat cheese, grapes, shaved fennel, arugula, pear chutney and walnut toast.

Frisee radish salad, creme fraiche dressing, chopped egg, caper relish and dill vinaigrette.

Braised bacon, slow egg, chives, aleppo, grana padano and spiced breadcrumbs.

Finger limes, avocado, china rose radish sprouts, shiso vinaigrette, yuzu aioli and sesame nori crackers.

Shaved fennel, local citrus, banyuls vinaigrette, orange marmalade and honey glazed walnuts.

Shrimp, oyster mushrooms, garlic spinach saute, marble potatoes and sweet pepper chermoula.

Bacon lardons, blue lake beans, broccoli, onion confit, mushroom saute and red wine jus.

Roasted kabocha squash, fennel puree, pistachios, dates, coriander vinaigrette and ras el hanout.

Broccolini roast, fennel braised sweet peppers, taggiasca olives and tomato fondue, capers.

Roasted root vegetables, butternut squash, sweet onion-potato puree and Wwiss chard saute.

Ginger whipped jewel yams, vegetable stir-fry, 5 spice duck jus and poached cranberries.

Sherry glaze, bok choy saute, pineapple, coriander roasted carrots and coconut citrus broth.

Quince-apple compote, garlic puree, caramelized lamb jus, Italian kale, herb pesto and tomato jam.

Aged white cheddar-potato souffle, bacon lardons, blue lake beans, mushroom saute and red wine jus.