Our Menu

Local radish, pickled onion, cotija cheese, herbs

Seasonal ingredients from our own gardens and farmers markets, served with a simple salad

Fire-roasted asparagus, leeks, poblano peppers, potato and smoked turkey burnt ends, topped with a fried egg

Smoked salmon, East Bay Artisan English muffin, 2 eggs poached, hollandaise

House-made sausage, Cabot white cheddar, fried egg on an English muffin

A classic French omelette cooked beautifully in butter with hella herbs. Goes great with smoked salmon or farmers market mushrooms.

Housemade passion fruit jam with toasted brioche

Still serving our amazing coffee — roasted fresh

Mixed greens from our garden, farmers market vegetables, house vinaigrette. Changes with what's picked that morning.

Roasted seasonal vegetables, herbed grains, greens, and your choice of smoked turkey or mushrooms. Drizzled with house dressing.

House-smoked turkey breast, garden lettuce, tomato, aioli on East Bay Artisan bread

Made fresh daily from seasonal produce. Ask your server what's simmering today.

A rotating selection of fire-roasted and raw vegetables from the garden, with herbs and olive oil

Ground-in-house beef, Cabot white cheddar, garden tomato, caramelized onion, brioche bun

Farmers market mushrooms, garlic, herbs, and melted cheese on toasted brioche

Today's quiche paired with a larger garden salad — a light, complete lunch

A multi-course tasting menu built around what Chef Kyle picks from the garden that week. Changes every Friday.

Special pairing dinners featuring guest wineries. Multi-course menu with curated wine pairings. Reservations recommended.

A seasonal protein preparation — fish, poultry, or slow-smoked meat — with garden vegetables and house-made sauce

A composed plate of 4–6 seasonal vegetables, each prepared differently: roasted, raw, pickled, and pureed