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Dinner

  • November 16, 2017
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  • FIRST COURSES
  • Wood oven-baked local oysters with absinthe, breadcrumbs and fennel salad    21
  • Avocado, daikon and citrus salad with preserved lemon and crispy flatbread    14
  • Puntarelle and beet salad with red lentil hummus    14
  • Butter lettuce salad with Camino vinegar and herbs    13
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  • MIDDLE COURSES
  • Half a local Dungeness crab grilled in the fireplace with kohlrabi salad and pickled chile mayonnaise    21
  • Slow-cooked lamb ragù with mustard greens and grilled flatbread    18
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  • MAIN COURSES
  • Grilled duck breast and smoky pork & duck sausage with farro, turnips, pomegranate and almonds    39
  • King trumpet mushroom parcel with grits, sweet & hot peppers, cabbage and an egg cooked by the fire    34
  • Grilled local squid with potato, grilled radicchio, tomatillos and scallions    36
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  • SIDES
  • Grilled homemade flatbread    2
  • Camino fermented chile sauce    1.5
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