MENUS

dinner menu

For March 15 weekend. Subject to change after March 18.

Chef Jenny MacDonald

LA TABLA

House Bread 10
Parmesan, EVOO, balsamic, herbs

Marcona Almonds 5

Marinated Olives 5

PARTE

Wood Fired Oysters 18 (half dozen)
Pickering Passage (B.C.), garlic-herb butter, lemon, Piment d’Ville

Wood Fired Roasted Spinach Artichoke Dip
arm, harissa breadcrumbs, lemon, Piment d’Ville, crackers 15

Mezze Platter for two - $18 / for four - $32
Red pepper hummus, whipped feta dip, olives, Marcona almonds, giardiniera, cucumber, flatbread, fruit

Papas Bravas 12
crispy marble potatoes, spiced tomato sauce, lemon garlic aioli, herbs

Gambas Al Aijillo 15
rock shrimp, garlic, white wine, smoked paprika, Piment d’Ville, lemon, bread

PRIMO

“The Best of What’s Around” Soup 14
mushroom, leeks, , sage, thyme, potato, parmesan stock, truffle oil

Beet Salad 15
whipped Pennyroyal Laychee, pistachio dukkah, mizuna, balsamic, EVOO

Iberian Ceasar Salad 15
lil gem, radicchio, lemon-parm dressing, boquerones, harissa breadcrumbs, cured egg

MAIN

Braised Lamb Shank Parmesan 39
polenta, asparagus, bordelaise, pea gremolata

Seafood Pasta Halibut 39
shrimp, clams, salt cod sofrito, lobster stock, tomato, fennel, linguine

Wood Oven Roasted Chicken Half Petaluma Chicken 33
marble potatoes, asparagus, pan jus, mojo verde

Roasted Butternut Squash 28
beets, king trumpets, mizuna, quinoa, za’atar, tahini, pepitas, cranberry

DULCE

Chocolate Mousse 10

Gowan’s Apple Crumble 10

Olive Oil Cake w/ Lemon Custard 10