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
Duck Confit Salad
$ 20
frisée, fava bean, shaved fennel, macerated strawberry, basil, mint, mustard frill, watercress, cracked pepper, toasted sesame
Jamaican Jerk Pork Belly
$ 18
baby carrots, swiss chard, plantains, black-eyed peas, spicy jellies & sweet potato purée
Duck Rillette Agnolotti
$ 22
roasted carrot, shishito pepper, fennel, whole grain mustard-gruyere sauce, aleppo pepper, fine herbs
Hamachi Sashimi
$ 20
marinated baby shiitake mushrooms, watercress, scallion vinaigrette
Ahi Tuna Crudo
$ 22
ginger-fresno relish, yuzu kosho, avocado, finger lime, ponzu, cilantro
Big Glory Bay King Salmon Tartare
$ 18
scallion powder, lemon zest, shallot, lemon-coriander jus, crème fraîche, white sturgeon caviar, pickled serrano & popped quinoa
Heirloom Tomato & Beet Salad
$ 16
cherries, radish, shiso, shaved goat cheese, green goddess dressing
Little Gems “Caesar” Salad
$ 15
shaved parmesan, croutons, white anchovy dressing
Cacio e Pepe
$ 18
porcini mushroom spaghettini, cured egg yolk, parmesan, cracked black pepper, shaved mushroom
Vegan-option upon request
$0.00
ENTRÉES
Roasted Jerk Chicken
$ 36
crispy baby Yukon potato & green garlic relish, sautéed spigarello, jerk chicken jus
Grilled Prime 14oz. Ribeye Steak
$ 47
mixed wild mushroom, roasted garlic & chive ricotta, crispy red onion, sauce au poivre, nasturtium butter
Pan-Roasted Big Glory Bay King Salmon
$ 40
dashi-braised Chino Farms potatoes, corn, charred cucumber, chanterelle mushroom, whey & crème fraîche emulsion, fried leeks
Smoked Liberty Farms Duck Breast
$ 41
rhubarb glaze, morel mushroom, pickled ramps, roasted onion, asparagus, rhubarb compote, duck jus
Roasted Cauliflower Steak
$ 29
pine nuts, mint, parsley, raisins, cipollini onion, carrots, sprouting cauliflower, romesco sauce
Vegan-option upon request
$0.00
Pan-Seared Maine Sea Scallops
$ 40
grapefruit & verjus emulsion, bok choy, shiso, Tokyo negi, sesame seed, grapefruit segments
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
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
Half Baked Chocolate Cake
$ 13
caramel sauce, choice of whipped cream or vanilla ice cream
Seasonal Sorbet
$ 12
three scoops of house-made sorbet
Stuffed Brioche Doughnuts
$ 13
warm brioche donuts filled with dulce de leche and orange cream, coated with cinnamon sugar
Strawberry & Coconut Semifreddo
$ 13
almond cake, rhubarb coulis, dehydrated meringue, buttermilk ice cream, micro basil
Chocolate Tart
$ 13
whipped chocolate, miso ice cream, hibiscus infused cherries