Annual Farmers' Market Dinner

Every day we appreciate the efforts of our contributing local farmers, but once a year we take extra care through this special dinner to celebrate and recognize their immeasurable contribution to the organic movement. Please join us for our 20th Annual Farmers' Market Dinner on Wednesday, July 31! 

Eric Tucker, Ariana Goldschneider & their team will present a menu featuring five courses, highlighting produce from some of our favorite local farms. Many of our farmers will be present throughout the evening and we encourage you to say hello! Enjoy our optional wine pairing & browse the farmers fresh-from-the-farm produce table (possibly even take something delicious home with you on your way out)!

  Farmers' Market Dinner

menu sneak peek (subject to small changes)



sweet onion-cherry tomato focaccia, summer squash baba ganoush, 

seared padron peppers, lovage aioli, pickled green beans


Mariquita, Animalitos & Blossum Bluff

Heirloom Tomato Caprese

cashew mozzarella, pesto, plum saba, herbs & little green


Happy Boy Farms

Crisp Stuffed Squash Blossoms 

chaat spice almond ricotta, 12 hour melon – tamarind chutney, 

fresh melon – green tomato salad


Namu Farms

Red Shiso Curry

Japanese eggplant, bittermelon, pressed yuba, 

volcano rice salad with perilla & shungiku, crisp Burmese okra tempura


Little Potato Farm

Carola Potato Rosti

braised lobster & maitake mushroom, corn & shelling bean stew, 

smoked onion confit, vanilla-thyme oil, herb salad


Sebastopol Berry FarmBlossom Bluff & Eric's Garden (aka "Lazy Cat Farms")

Sierra Lady Peach Crostata

meyer lemon short pastry crust, blackberry rose geranium compote, candied almond-amaranth crumble, blackberry cardamom swirl ice cream

Annual Farmers' Market Dinner

Wednesday, July 31, 2019

reservations available from 5:30pm-9:00pm 

five course prix fixe menu 

*$65/person; $25/wine pairing

Please call our host for a reservation 510.735.9459 (72 hour cancellation policy) 

Taco Tuesday Takeover

Tuesday, January 29!


For just one night on Tuesday, January 29, Eric, Ariana & our kitchen crew will be collaboratively changing our dinner menu and offering a pan Latin a la carte menu with Central and South American influences featuring tacos, small plates, mains, desserts and more! We've been wanting to do a restaurant wide Taco Tuesday for quite some time, and here it is. Join us for this very unique evening!!!


We will also have a 3 course prix fixe menu available!

(subject to small changes)

Salads & Soups

Purple Potato Causa

grilled trumpet mushrooms, huacatay pesto, creamy aji amarillo dressing $12.95

Roasted Chioggia Beet & Citrus Salad

jicama, pickled onion, cara cara orange & satsuma, avocado, hibiscus vinaigrette, sesame matcha oil, tapioca chicharron $13.75

Gem Salad 

chipotle caesar dressing, cumin toasted pumpkin seeds $12.95

Nopales & Rainbow Carrot Escabeche $7.00

Red Winter Root Vegetable Pozole

all the fixins! $7.95/$15.95


Crisp Pumpkin Seed Lima Bean Polcanes habenero salsa fresca $11.95

Plantain Empanada hearts of palm, mint mojo $11.95

Seared Hongos garlic, toasted arbol chile, thyme & butter, grilled baguette $11.95

Papas Bravas df style brava sauce, aioli $7.95


Crisp Cauliflower Taco avocado, guajillo salsa $6.00

Pibil Taco oyster mushrooms, poblano peppers & onion $6.00

Black Lentil Taco beet & sunflower seed "chorizo" $6.00

Large Plates

Smoked Roasted Sweet Potato mole negro, crisp tempeh, avocado leaf crema $17.95

Chimichuri Grilled Portobello rojo bean feijoada, smoked carrot farfofa $17.00

Huitilacoche Hurrache grilled brocolli romanesco, achiote onions, melty cheese, costeno chile- tomato jam $17.95


Tarta de Santiago $11.00

Chocolate & Churros $10.00

Creme Caramel Flan $10.50

Thanksgiving 2018


toasted chestnuts,  smoked French lentil walnut salad,

fall vegetable chow chow, truffled pop corn 

house made walnut fougasse, herbed corn bread, sour dough, 

pumpkin butter


Celery Root Potato Chowder

cashew crème fraiche, crimini mushroom & thyme relish


Sweet & Bitter Greens Salad

shaved fennel, watermelon  radish,

satsuma mandarin, citrus & ginger vinaigrette


both mains served with maple pecan roasted sweet potatoes, seared brussels sprouts & brassicas, cranberry quince & cardamom relish

Maple Glazed Roasted Marina de Chioggia Squash

creamy pumpkin, wild rice & chestnut risotto,

root vegetable & gigante bean tagine, popped wild rice & sumac

 Mushroom Torte

marinated seitan, rich mushroom duxelle, yukon gold potato custard,

crisp yuba, porcini mushroom gravy


Apple Cider Pie

shortbread crust, cinnamon pastry cream, salted caramel sauce, apple chip


Pumpkin Pie

pecan crust, chocolate coconut cream, candied spiced pepitas, cranberry syrup

Thanksgiving 2018

Thursday, November 22

five course prix fixe menu with optional wine pairing

$68/person; $32/children 12 and under

reservations available 2pm-8pm

a portion of each menu will be donated to the Native American Rights Fund

Mother's Day Brunch Sunday May 13, 2018


choice of

Sweet & Bitter Greens Salad

strawberries, pickled green strawberry, toasted pumpkin seeds, strawberry-ginger vinaigrette


Smoky Black Bean Soup

corn – poblano salsa, cashew sour cream



choice of

The ALT (Alice Lettuce & Tomato)

arborio crusted tofu, smoked portobello mushroom, marinated green tomato, butter lettuce, spring herb aioli, ciabatta bun, spring brassica chow chow


Fresh Corn Griddle Cakes

fresh apricot – aprium compote, whipped tofu butter, toasted hazelnuts, warm maple syrup


Creamy Red Flint Polenta

ragout of butter & baby fava beans, roasted carrot & fennel, grilled asparagus, sundried tomato – caper salsa verde



choice of

Strawberry Shortcake

mascarpone cream, rhubarb sauce, strawberry lavender compote


Chocolate Fudge Brownie

cherry stracciatella pastry cream, chocolate syrup, candied almond

dipped cherry

Mother's Day Brunch Menu
(regular brunch menu not available)
Sunday, May 13, 2018
$41/person ($18/small portion option for children under 12)

Valentine's Day 2018

Salted French Breakfast Radish, Nori Butter, Torched Cashew Brie Red Heart Radish, Green Heart Radish with Roasted Radish Caponata

Bitter Greens & Blood Orange Salad  
grilled crostini, smoked pecan pate, damiana honey pickled mustard seeds

Stinging Nettle-Fava Green Fritters
formanova beet tahini, Zhug, caulflower salad, mint 

choice of:
Arborio Crusted Cauliflower
mushroom puttanesca, black chanterelle-black rice risotto, caramelized radicchio, pine nut gremolata
Oaxacan Green Corn & Chard Sopes
dark chocolate & beet mole, black bean, sweet potato & Tierra Vegetables Hominy guisado, grilled nopales, citrus chile arbol & rose salsa

Chocolate Almond Marjolaine
chocolate sponge, almond dacquoise, praline buttercream, amaretto ganache, pastry cream, marcona almonds
Raspberry White Chocolate Pistachio Cheesecake
raspberry glaze, pistachio crust, pink peppercorn-rose bark, white chocolate, passionfruit syrup, pistachio dust

Valentine's Day 2018
Wednesday, February 14
Reservations available 5:30pm-9:30pm (first come, first served at our bar)
5 course prix fixe menu only
$100/person $35/optional wine pairing
(before tax & gratuity)


Please join us for our last special menu of the year! Whether spending the evening with us is your plan or part of your plan, we are happy to offer you a glass of complimentary sparkling when you arrive & guarantee for you an evening filled with holiday cheer & celebratory well wishes for all. We have been told that this is our best menu of the year and whether they save the best for last or like to go out with a bang (or both), Eric, Ariana & their team have already started planning this 5 course menu and are honored to feed you your last meal of 2017!


Sunday, December 31st 

Reservations from 5:30pm-10:00pm

5 course celebratory prix fixe menu

 $100/person (before tax/gratuity)

  $35/optional wine pairing 

Thanksgiving 2017 Menu (we do not have tables available on Thursday, but we will be serving this menu first come first served at our bar from 2pm-6pm. We are also accepting a limited number of orders for pick-up. Feel free to email if you would like to pick up a Thanksgiving menu).



marinated crimini mushrooms,  French lentil & pomegranate salad, fall vegetable

chow chow, truffled pop corn, house made walnut fogasse, herbed corn bread,

sour dough, pumpkin butter


Mediterranean Carrot Bisque  pistacchio herb relish


Sweet & Bitter Greens Salad

shaved fennel, watermelon  radish, satsuma mandarin, citrus & ginger vinaigrette


served with maple pecan roasted sweet potatoes, seared brussel sprouts & brassicas, cranberry mandarin relish & cardamon relish

Maple Glazed Roasted Marina de Chiogga Squash

creamy pumpkin,  wild rice & chestnut risotto, root vegetable & gigante bean

tagine, chile toasted pumpkin seeds


Mushroom Torte

marinated seitan, rich mushroom duxelle custard of yukon gold potatoes, crisp

yuba, porcini mushroom gravy


Pecan Caramel Chocolate Pie

chocolate syrup, white chocolate anglaise, sea salt pecan bark


Pumpkin Spice Pie

clove pastry cream, cranberry vanilla syrup, pepita brittle