To Begin
Soup of the day 8.5
House marinated olives, whole roasted garlic, house made brioche crostini 8.5
Half dozen Pacific oysters on the half shell 14
Beef carpaccio, natural filet mignon, fried Capote capers, Parmesan, watercress & lemon aioli 12
Warm Spinach Salad, duck confit, figs, apples, walnuts, goat cheese, fried duck liver 14
Crab cakes with Dungeness crab, orange fennel beurre blanc,
green papaya & avocado salad 13
Green salad, spring mixed lettuces, shaved fennel,
manchego cheese & balsamic vinaigrette 8.5
Annabelleís Caesar, romaine hearts, shaved croutons & parmesan 9.5
roasted beet salad, marinated haricot vert and wax beans, garlic parmesan croutons,
Laura Chenel goat cheese & truffled beet vinaigrette 11
Entrees
Freshly made angel hair pasta, roasted tomatoes, fresh mozzarella, basil & garlic 16
Fresh rigatoni, veal and beef Bolognese, parmesan cheese 18
Pan Roasted Pacific cod, mussels, tiger prawns, escarole and mushrooms,
potato gaufrette, white wine shrimp-miso broth 25
whole fish, fresh whole fish prepared daily Market price
Grilled 16 oz. rib-eye steak, twice baked potato, California asparagus, crispy pancetta
organic cippollini onions & sauce Robert 35
Grass fed skirt steak and frittes, blue cheese butter & organic veggie slaw 25
Grilled all natural pork chop, apple braised purple cabbage
& green apple brandy sauce 25
Roti roasted honey & Dijon glazed half chicken with saffron rice pilaf & braised greens 19
duck breast, corn and potato spoon cake, sautÈed rapini,
pear & pink peppercorn sauce, savory plum chutney 26
Sides $5 each
escarole french fries California asparagus
wild rice pilaf spinach twice baked potato
Almost all of our produce is organic & local, and our meats & fish are raised in a sustainable environment
An 18% gratuity will be added to any party of 5 or more.
Half and childís portions are available for some of our items. Please ask your server for details.
Executive Chef- Matthew Combs
