Skool Restaurant

Daily vegetable, roasted brown rice, house mint oil

Choice kale salad, sliced daily fruit, sarashi red onion, roasted almond, maple glazed applewood bacon tossed with butter milk mustard dressing

Sliced heirloom tomatoes, mixed greens, goat cheese, ume honey vinaigrette, and yukari red shiso flakes

Ricotta, mozzarella, sage, building blocks: smoked herring $3 smoked chicken $3 organic free range egg $2 mixed mushrooms $3 snow pea shoots $2 and chimichurri sauce

Daily vegetable, roasted brown rice, house mint oil

Sliced heirloom tomatoes, mixed greens, goat cheese, ume honey vinaigrette, and yukari red shiso flakes

Choice kale salad, sliced daily fruit, sarashi red onion, roasted almond, tossed with maple mustard vinaigrette

Tuna rillette with ikura, loch duart salmon with herbed goat cheese spread, local sardines with apple gelee and fresh caper berries and cornichon

Miso seared salmon, negi, ginger, shoyu koji, yuzu mustard served with yaki nori grilled seaweed

Slow cooked pork cheek, french coco beans, tonkotsu bone broth, shiso, dried red pepper

House cured local sardine, seasonal fruit, ume sour cream, raspberried onion, toasted almonds, herb oil

Grilled whole squid in a tomatillo sauce, ginger balsamic reduction and ikasumi butter

Rich seared and sliced butter fish served with quail egg, yuzu miso vinaigrette and pickled eryngii mushrooms

Light sea urchin flan topped with ikura and fleur de sel

Sun smiling valley farm eryngii mushroom fries with cornmeal breading

Flash fried and topped with black sesame powder and moshio kelp salt

Fried japanese egg plant, snow shaved daikon radish

Sauteed greek snapper and grilled soft shell shrimp skewers served with summer cherry tomato salad and parmesan roasted zucchini

Laughing bird shrimp risotto with fava beans and kaffir lime butter topped with alaskan rock cod fish filet

Seared spiced pole-n-line caught ahi tuna, mixed greens, green beans, kalamata olives, red bell pepper, capers, wheat berries, poached egg with cucumber

Monterey squid, local white shrimp, garlic tomato compote, japanese red curry, lemon grass dashi-broth, seaweed butter, enoki mushrooms, shiso

6oz. filet with port cabernet demi-glace, stuffed portobello and ikasumi butter tossed fingerling potatoes

Acadia blue mussels, smoked bacon, tomato in a point reyes blue cheese cream broth with white wine, pastis and fine herbs served with grilled toast

Shitake dashi risotto and fava beans topped with a portobello stuffed with mozzarella and ricotta topped with smoked paprika oil and grilled lemon

Sauteed salmon filet, cherrystone clams, fregula pasta in orange basil clam dashi broth

Local tea infused tofu, mixed greens, green beans, kalamata olives, red bell pepper, capers, red rice, poached egg finished with cucumber vinaigrette

Shitake dashi risotto and fava beans topped with a portobello stuffed with mozzarella and ricotta topped with smoked paprika oil and grilled lemon

Seasonal vegetables and basila extra virgin herb oil add to flatbread: organic free range egg $2 mixed japanese mushrooms $3 arugula $2

Ricotta, mozzarella, sage and chimichurri sauce* additional toppings: organic free range egg $2, snow pea shoots $2 mixed vegetables $3

With skool miso aioli

With black sesame, moshio kelp salt and dried bonito flakes

Sun smiling valley farm eryngii mushroom fries with skool miso aioli

Fried japanese egg plant, snow shaved daikon radish

Green tea with jasmine petals and blueberries

Caffeine free california and oregon coast grown organic spearmint and peppermint

Caffeine free organic rooibos, chamomile and orange peel

Dragon crisp brown rice, hand dusted with grade "A" matcha powder

Caffeine free rooibos with cardamom, cinnamon, ginger and cloves

Organic, estate grown black tea with cornflowers and bergamot oil

Daily vegetable, roasted brown rice, house mint oil

Sliced heirloom tomatoes, mixed greens, goat cheese, ume honey vinaigrette, and yukari red shiso flakes

House oyster with yukari tomato juice, lime and house vodka

A revitalizing shot of ginger juice and honey water

Skool's special $1 brunch oysters

Choice kale salad, sliced daily fruit, sarashi red onion, roasted almond, maple glazed applewood bacon tossed with butter milk mustard dressing $11.00 heirloom salad sliced heirloom tomatoes, mixed greens, goat cheese, ume honey vinaigrette, and yukari red shiso flakes

Daily vegetable, roasted brown rice, house mint oil

Sliced heirloom tomatoes, mixed greens, goat cheese, ume honey vinaigrette, and yukari red shiso flakes

Choice kale salad, sliced daily fruit, sarashi red onion, roasted almond, tossed with maple mustard vinaigrette

Flash fried and topped black sesame powder and moshio kelp salt

Sun smiling farms eryngii mushrooms with cornmeal breading

Sliced brioche toast with mixed berry mascarpone, syrup and fresh fruit

Seasonal vegetable omelette with truffle oil served with yukari dusted potatoes and fruit

Tea infused tofu, seasonal vegetables, wild rice, kalamata olives, capers, poached free range egg, finished with cucumber vinaigrette

Hodo tofu and waffles with gala apple butter and sake soaked golden raisins served with fruit

Four creamy deviled eggs topped with fresh crab meat and black tobiko

Rich seared and sliced butter fish served with quail egg, yuzu miso vinaigrette and pickled eryngii mushrooms

Three daily selections of cured or raw fish with accompaniments

With moshio salt and bonito flakes

Sun smiling farms eryngii mushrooms in cornmeal breading served with miso aioli

Sliced brioche toast with blue berry mascarpone, syrup and fresh fruit

Caribbean spiced fried chicken cutlet and waffles with sweet butter & sake soaked golden raisins served with fruit

Mussels, applewood smoked bacon, tomato in a point reyes blue cheese cream broth with white wine, pastis and fine herbs served with grilled toast

Seared spiced pole-n-line caught ahi tuna, mixed greens, green beans, kalamata olives, red bell pepper, capers, wheat berries, poached egg finished with cucumber and anchovy vinaigrette

6oz american kobe beef with yuzu mustard, house mayo, avocado, tomato, snow pea shoots on a brioche bun building blocks: bacon $2 , fried egg $2 , cheddar $ , point reyes blue $2 , laura chenel goat cheese $2

Sliced japanese coffee crusted washugyu beef, caramelized onions and mushrooms served with two free range eggs any style and toast

Seasonal vegetables and truffle oil omelette topped with tomato onion fondue served with yukari dusted potatoes and fruit

petite lobster, spinach & goat cheese topped with tomato onion fondue and truffle oil served with yukari marble potatoes and fruit building blocks: avocado $2, bacon $2, edamame beans $1

Two free range eggs any style, three slices of applewood smoked bacon, mashed marble potatoes and fruit

Smoked canadian salmon, spinach on english muffins with free range poached eggs finished with yuzu hollandaise sauce and topped applewood bacon bits served with salad and fruit

Any style

With skool aioli

Three slices

Any style

Daily vegetable, roasted brown rice and paprica oil

Sliced heirloom tomatoes, mixed greens, goat cheese, ume honey vinaigrette, and yukari red shiso flake

House cured local sardine, seasonal fruit, ume sour cream, raspberried onions, toasted almonds, herb oil

Light sea urchin flan topped with fresh uni and fleur de sel

Sauteed with moshio salt and bonito flakes

Fresh leaf mix, seasonal fruit selection and maple mustard vinaigrette

Daily vegetable, roasted brown rice, house mint oil

Fresh leaf mix, seasonal fruit selection and maple mustard vinaigrette

Sliced heirloom tomatoes, mixed greens, goat cheese, ume honey vinaigrette, and yukari red shiso flake

Daily vegetable, roasted brown rice, house mint oil

Seared oregon albacore filet, snow pea shoots, avocado, tomato, spicy aioli on a butter lettuce cup

6oz american kobe beef with yuzu mustard, house mayo, avocado, tomato, served open face on butter lettuce building blocks: bacon $2 , fried egg $2 , cheddar $1.50 , point reyes blue $2 , laura chenel goat cheese $2

Boiled and chilled petite lobster tossed with creamy mayo, crème fraiche, togarashi, herb blend, celery, finished with yuzu aioli, red onion and tomato on a butter lettuce *building blocks: bacon $2, fresh avocado $1

Poached then grilled chicken breast meat with red curry pesto, tomato, snow pea shoots and avocado served on a butter lettuce cup

Pan grilled loch duart salmon with zesty chimichurri sauce served with mixed greens and a house macaroni salad

U.S farmed mussels, applewood smoked bacon, tomato in a point reyes blue cheese cream broth with white wine, pastis and herbs

Seared spiced pole-n-line caught ahi tuna, seasonal vegetables, red rice, french coco beans kalamata olives, capers, poached free range egg, cucumber anchovy-vinaigrette

Grilled whole squid in a tomatillo sauce, ginger balsamic reduction and ikasumi butter

House cured local sardine, seasonal fruit, ume sour cream, raspberried onions, toasted almonds, herb oil

Light sea urchin flan topped with fresh uni and fleur de sel

Rich seared and sliced butter fish served with quail egg, and pickled eryngii mushroom

Mussels, smoked bacon, tomato in a point reyes blue cheese, cream broth with white wine, pastis and fine herbs

Laughing bird shrimp risotto with fava beans and kaffir lime butter topped with alaskan rock cod fish file

Sauteed salmon filet, cherrystone clams, cherry tomatoes in orange basil clam dashi broth

Seared spiced pole-n-line caught ahi tuna, mixed greens, green beans, kalamata olives, red bell pepper, capers, poached egg finished with cucumber and anchovy vinaigrette

Shitake dashi risotto and fava beans topped with a portobello stuffed with mozzarella and ricotta topped with smoked paprika oil and grilled lemon

Sauteed greek snapper and flash fried soft shell shrimp skewers served with summer cherry tomato salad and parmesan roasted zucchini

6oz. filet, stuffed portobello and ikasumi butter tossed marble potatoes

Fresh leaf mix, seasonal fruit selection and maple mustard vinaigrette

Three daily selections of cured or raw fish with accompaniments

Creamy deviled eggs topped with fresh crab and black tobiko

Petite lobster, spinach & goat cheese topped with tomato onion fondue and truffle oil served with yukari marble potatoes and fruit building blocks: avocado $2, bacon $2, edamame beans $1

Sliced japanese coffee crusted washugyu beef, caramelized onions and mushrooms served with two free range eggs any style

Acadia mussels, applewood smoked bacon, tomato in a point reyes blue cheese cream broth with white wine, pastis and herbs

Dungeness crab, potato and herb blend with free range poached eggs finished with yuzu hollandaise sauce and topped applewood bacon bits served with salad and fruit

Seared spiced pole-n-line caught ahi tuna, seasonal vegetables, wild rice, french coco beans, kalamata olives, capers, poached free range eggs, cucumber anchovy-vinaigrette

6oz american kobe beef with yuzu mustard, house mayo, avocado, tomato, served open face on butter lettuce *building blocks: bacon $2 , fried egg $2 , cheddar $1.50 , point reyes blue $2 , laura chenel goat cheese $2

Two free range eggs any style, three slices of applewood bacon, potatoes and fruit

Seasonal vegetable and truffle oil omelette topped with tomato onion fondue served with yukari dusted potatoes and fruit building blocks: avocado $2, goat cheese $2, edamame beans $1, mixed mushrooms $2

Sauteed with moshio salt and bonito flakes

With black sesame, moshio kelp salt and dried bonito flakes