FRIED WAGYU TONGUE Textures of zucchini, pickled and raw rhubarb, sauce and chili powder

$19 SIGNATURE TARTARE Our hand chopped tartar is prepared to order with , shallots and parsley, topped with a quail egg, served with toasted baguette

$16 ROASTED SEASONAL MUSHROOMS Chicken sauce, salsify, caramelized fennel, tangerine with mushroom stock

$40 AND CHEESE PLATE Daily selection of cured and domestic cheeses served with whole grain mustard, cornichons, and cranberry mustarda

$15 ROASTED QUAIL Grilled eggplant purée, Tahitian squash, Kong Thao Farms leeks and green garlic

$24 / $48 SELECTION OF TODAY'S RAW Topped with tamarind oil, finger lime, tajín and cilantro either 6 or 12

$14 STEAMED Braised kale, fennel, , chardonnay broth, served with grilled baguette

$12 LOCAL FAVA BEANS Passion fruit, chili oil, house cured bacon stock and five leaves

$18 CRUDO Chickpea pistou, candied walnut, broth, Meyer lemon and rose petals SOMETHING IN THE MIDDLE

$12 CHILLED PEA SOUP Fried spring onions, poached apple, pea "dip pin dots," and pea tendrils

$12 C-STAR CAESAR Crisp little gem lettuce, house smoked bacon lardoons, shaved parmesan, house made Caesar dressing and white anchovy garnish

$13 HEIRLOOM CARROTS With burrata ice cream, marinated cucumber, cilantro chimichurri, and hen cracklins

$10 LOCAL ORGANIC GREENS Farmers' market lettuce mix with ricotta salata, toasted hazelnuts, citrus segments, and honey-balsamic vinaigrette ENTREE'S

$34 DUROC CHOP Grilled bone-in 10 oz. chop, faro, lemon-ricotta squash blossoms, braised cipollini onions

$24 GRILLED LOCAL CARROTS Carrot puree, black garlic, buckwheat, roasted local squash and arugula sylvetta (vegetarian)

$36 SEARED BIG EYE Onion prune purée, snap peas and tendrils, spring onion pickled with green garlic and black vinegar buckwheat

$32 PAN ROASTED SEA Broccoli risotto, asparagus, burnt radish, parmesan and shaved radish

$50 DENVER LAMB RACK 10 oz rack, tart peach, pickled ramp relish, braised purple potatoes and a pine nut ramp romesco

$28 SPINACH LINGUINE CARBONARA House cured pancetta, 60 degree duck egg, pecorino Romano and garlic scapes