DINNER
We are currently serving dinner Wednesday – Sunday, 5 pm to 9 pm Indoor Dining & Outdoor Dining (heat lamps and blankets available for outdoor diners) (* Because our menus are seasonal and change daily, items listed below may not be on actual menu. To help cover increasing costs and support growing minimum wage, a 5% surcharge will be added to all checks. A credit card will be required to confirm all reservations for parties of 5 or more.)
FIRST COURSE
Hamachi Sashimi
$ 20
marinated baby shiitake mushrooms, watercress, scallion vinaigrette
Big Glory Bay King Salmon Poke Bowl
$ 19
red miso aioli, sliced salmon belly, dirty sushi rice, radish, puffed wild rice, scallions, pickled cucumber, avocado, shoyu vinaigrette, cilantro
Ahi Tuna Crudo
$ 22
ginger-fresno relish, yuzu kosho, avocado, finger lime, ponzu, cilantro
Little Gems “Caesar” Salad
$ 15
shaved parmesan, croutons, white anchovy dressing
Asian Pear & Smoked Kohlrabi Salad
$ 17
compressed asian pear, celery, parmesan fondue, apple jam, anise hyssop, lemon, aleppo pepper
Jamaican Jerk Pork Belly
$ 18
baby carrots, swiss chard, plantains, black-eyed peas, spicy jellies & sweet potato purée
Honeynut Squash & Vadouvan Tortellini
$ 18
delicata squash, brown butter, pepitas, roasted onion broth, thyme
Cacio e Pepe
$ 18
porcini mushroom spaghettini, cured egg yolk, parmesan, cracked black pepper, shaved mushroom
Vegan-option upon request
$0.00
ENTRÉES
Grilled Prime 14oz. Ribeye Steak
$ 47
mixed wild mushroom, roasted garlic & chive ricotta, crispy red onion, sauce au poivre, nasturtium butter
Roasted Jerk Chicken
$ 36
crispy baby Yukon potato & green garlic relish, sautéed spigarello, jerk chicken jus
Pan-Roasted Colorado Lamb Loin
$ 44
grilled summer squash, roasted maitake mushroom, pickled summer squash, piquillo pepper & Meyer lemon relish, basil, squash puree, lamb jus
Smoked Liberty Farms Duck Breast
$ 42
white balsamic glaze, cipollini agrodolce, mustard greens, grilled figs, ajo blanco & almond puree, almond dukkah, duck jus
Baja Striped Bass
$ 39
fennel, marinated cherry tomatoes, haricot vert, cranberry beans, sauce bouillabaisse, crispy okra, herbs
Pan-Roasted Big Glory Bay King Salmon
$ 40
dashi-braised Chino Farms potatoes, corn, charred cucumber, chanterelle mushroom, whey & crème fraîche emulsion, fried leeks
Roasted Cauliflower Steak
$ 29
pine nuts, mint, parsley, raisins, cipollini onion, carrots, sprouting cauliflower, romesco sauce
Vegan-option upon request
$0.00
NINE-TEN Burger
$ 18
half pound angus beef, house-made pickles, butter lettuce, tomato, mustard seed aioli, served with a choice of fries or a green salad add cheddar, swiss or blue cheese 2 add sauteed mushrooms or onions 2 add bacon 3 add avocado 4 upgrade fries to truffle fries 2
CHEESE COURSE
Humboldt Fog
$ 8
goat’s milk | soft bloomy rind | California fig jam
Brillat-savarin
$ 8
cow’s milk | soft triple cream | France pink peppercorn & truffle honey
Point Reyes Blue
$ 8
cow’s milk | creamy blue | California caramelized walnuts
Cheese Pairings
Two Cheeses - $13 | Three Cheeses - $18 | Four Cheeses - $23
DESSERT
Strawberry & Coconut Semifreddo
$ 13
almond cake, rhubarb coulis, dehydrated meringue, buttermilk ice cream, micro basil
Stone Fruit "Napoleon"
$ 13
poached peach, fresh plum, pistachio ice cream, lemongrass cream, elderflower sabayon, brown butter crumb
Stuffed Brioche Doughnuts
$ 13
warm brioche donuts filled with blackberry jam, dusted with sugar
Half Baked Chocolate Cake
$ 13
caramel sauce, choice of whipped cream or vanilla ice cream
Seasonal Sorbet
$ 12
three scoops of house-made sorbet