Grilled local monterey bay calamari on a bed of organic cannellini beans.

Dungeness crab, cucumber, avocado, endive, extra virgin olive oil, lemon juice, and fresh parsley.

Homemade grass-fed beef meatballs in tomato sauce, and roasted polenta.

Point reyes clams and mussels, white wine, parsley, chili flakes, and grilled bread.

Warmed artichoke hearts stuffed with goat cheese and pesto wrapped in prosciutto di parma, and mixed greens.

Creamy burrata, organic roasted beets, and extra virgin olive oil.

Suncrest farms organic romaine, housemade caesar dressing, and parmigiano reggiano.

Organic mixed greens, citrus wedges, candied walnuts, shaved parmigiano, and citrus vinaigrette.

Organic arugula, radicchio, gorgonzola, toasted almonds, and balsamic vinaigrette.

Homemade tomato sauce, mozzarella, mushrooms, zucchini, caramelized onions, olives, and arugula.

Mozzarella, fontina, gorgonzola dolce, goat cheese, and sliced pear.

Handmade pappardelle pasta with slow cooked wild boar ragu, and parmigiano reggiano.

Handmade potato gnocchi with mushrooms, Italian sausage, parmigiano and a touch of white truffle oil.

Arborio rice, monterey bay calamari, squid ink, garlic, and parsley.

Angel hair pasta with fresh dungeness crabmeat, tomatoes, garlic, and extra virgin olive oil.

Orecchiette pasta sauteed with broccoli rabe, garlicand chili flakes, topped with pecorino.

Veal cutlet, prosciutto di parma, sage, white wine, mashed potatoes, and organic brussel sprouts.

Lamb chops, roasted polenta, sauteed shiitake mushrooms, and white truffle oil.

Line caught catch sauteed with tomatoes, capers, black olives, cauliflower, and potato puree.