Appetizers Spicy Shrimp Risotto- with Nori Syrup and seaweed salad

Pork Belly Poutine- Our housemade Pommes Frites w/Vermont White Cheddar, house Pork belly, and creamy bechamel Winter Greens Salad-(Yes, its made in 1pan!) Kale, Spinach, and Belgian Endive with Candied Walnuts, Apples and Gorgonzola w/ a warm Bacon-Apple Cider Vinaigrette

Lamb Chops over Risotto- Grilled Lamb Chops, Kalamata Olive soil, w/ an Asparagus-creamed Risotto and BeetMarscapone cream sauce. Sweet Potato Gnocchi- Roasted Butternut Squash, Dried Cranberries, Button Mushrooms, Sage, and Maple Syrup Cioppino- An SF staple! Mussels, Shrimp and Crab in a Saffron broth with potatoes, and assorted vegetables. Served with our housemade Sourdough. Try it with an Anchor Steam! 20 oz. Ribeye- Pan seared, with red wine braised Green Beans, Salsify, and Red potatoes. Topped with Local Veal Demi-Glace.

1pan, 2 Crab cakes- Pan-seared, served with a savory tomato jam and microgreen salad Entrees (w/ house salad or soup du jour) Mussels and Pork with a Fork! 5oz. medallion of Pork Tenderloin with Mussels and Haricot Verts in a ThymeArrogant bastard broth. Served over Lentils

DessertsPot Brownie- Relax, its a Brownie in a pot! Served a la mode with mint gelato. Beeramisu- Made w/ Starr Hill Stout Lager Grandmas Banana Bread- with Vanilla ice cream and Nilla Wafers, the way it was intended to be.

Cedar Plank Salmon- with a rustic Succotash and a LemonDill butter Rabbit Pot Pie- Pure decadence! A wide host of vegetables and tender braised Rabbit in a dark veloute, with house made crust Mac and Cheese, your way! Have itSouthern Style w Ritz crust, Cheddar, and Bacon Carbonara Style w Rosemary Panko crust, White Sauce, Bacon, and Peas