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 6 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
$ 17
baby carrots, swiss chard, plantains, black-eyed peas, spicy jellies & sweet potato purée
Braised Short Rib Culurgiones
$ 22
carrot cream, English peas, roasted carrot, brown butter crumb, black truffle
Hamachi Sashimi
$ 19
marinated baby shiitake mushrooms, watercress, scallion vinaigrette
ENTRÉES
Roasted Jerk Chicken
$ 35
crispy baby Yukon potato & green garlic relish, sautéed spigarello, jerk chicken jus
Grilled Prime 14oz. Ribeye Steak
$ 46
mixed wild mushroom, roasted garlic & chive ricotta, crispy red onion, sauce au poivre, nasturtium butter
Pan-Roasted Big Glory Bay King Salmon
$ 39
onion mousseline, Yukon gold potato fondant, beech mushroom, sorrel vin blanc
Liberty Farms Duck Breast
$ 40
golden balsamic glaze, pistachio crust, rosemary creamed Brussels sprouts, roasted Asian pear, leek, pickled golden beets
Roasted Cauliflower Steak
$ 29
pine nuts, mint, parsley, raisins, cipollini onion, sprouting cauliflower, romesco yogurt 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 Australian Rack of Lamb
$ 42
globe artichoke, wood-grilled oyster mushroom, preserved Meyer lemon puree, salsa verde, kumquat
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
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 Meyer lemon cheesecake, coated with cinnamon sugar
Guava Semifreddo
$ 13
citrus cake, passionfruit coulis, guava gel, vanilla crumb, shiso ice cream