Our Menu
Inspired by the bounty of the Sierra Nevadas and the Spirit of California's wild heart
Starters
Roasted bone marrow | hand-cut tartare | Meyer lemon + rosemary sourdough
haricots vert | Nicoise olives | grape tomato | Soft- boiled egg | arugula | Dijon vinaigrette | marbled potatoes
ribeye | Manchego | puff pastry | chimichurri
Garlic | shallot | lemon | Parmigiano Reggiano
baguette
Calabrian chili remoulade | fried lemon
goat cheese | prosciutto di Parma | sherry vinaigrette
toasted pistachio | meyer lemon | balsamic
spicy marinated ahi | crispy plantain tostones |
avocado creme fraiche
Baker and the Cake Maker | rotating butter
strawberries | goat feta | walnuts | shallots | radish |
shallot | berry vinaigrette
Romaine | brown butter crouton | Parmigiano Reggiano
Mains
roasted baby summer squash | frisée | heirloom tomatoes | sauce Vierge | Meyer lemon vinaigrette
Chef's latest creation using
ingredients from Auburn's Farmers
Market
Ask your server what we've brought in
today
arugula salad | grilled peaches | roasted sweet corn | goat cheese | peach vinaigrette | toasted pine nuts
Spinach-basil pesto | snap peas |
Ciliegine mozzarella
28 day dry-aged New York | house-cut fries |
blistered Fresno peppers | red wine shallot
bordelaise
nectarine-ginger shoyu glaze | baby bok
choy | jasmine rice |furikake
dino kale | roasted marbled potatoes | mission fig
jus
Spinach-basil pesto | snap peas | Ciliegine
mozzarella | heirloom tomatoes
herb chimichurri | roasted heirloom baby carrots |
cipollini onions | fingerling potatoes
Foggy Dew mushroom espagnole | roasted
Broccolini | English pea risotto
Sides
Perfect to complete and round out your meal or enjoy on their own as a quick snack
brown butter glaze | herbs
whipped goat cheese | citrus vinaigrette
three-cheese blend | sourdough bread crumbs
fingerling and marbled potatoes | garlic confit | fresh herbs
roasted garlic | Meyer lemon aioli
EVOO | Maldon salt