| Cuisine
Northwest Neighborhood
Downtown Features
Natural / Organic ingredients
Bar Dining
Full Bar
Beer Available
Wine Available
Counter Seating
Personal Wines Welcome (Corkage Fee)
Views
Wheelchair Access
Private Rooms Available Reservations
Suggested Parking
Public Lot Payment Methods
AMEX
Discover
Mastercard
Visa Private Rooms
please call Hours
Lunch
Tuesday - Friday
11:30 - 2pm Dinner
Monday - Saturday 5:30pm - close
Closed Sundays Bar opens at 5pm | clarklewis Dinner Menu starters small / large / family
beets viridian farm, drizzled with an oil cured olive tarragon salsa cruda, farm egg na 7 / 6
lemon cucumbers viridian farm, pickled walla walla onions, early girl tomatoes, opal basil 5 / 7 / 6
burrata young mozzarella, oven dried julliet tomatoes, herb salad na / 14 / 13
bruschetta of yellow-fin tonnato, early girl tomatoes, capers, celery heart, parsley na/ 9 / 8
summer lettuces mizuna gardens, fried salted marcona almonds, point reyes blue cheese 7 / 9 / 8
heirloom lettuces mizuna gardens, lemon cream, tarragon, chives, pistachios, parmesan 7 / 9 / 9
crostone of farm egg, speck ham, frisse, julliet tomato, sage brown butter, parmesan na / 10 / 9
peaches speck ham, red oak lettuces, cypress farm goat cheese, aged balsamic 9 / 12 / 11
peasant salad chicories, spit roasted house cured pancetta, toasted walnuts, parmesan 9 / 12 / 11
mussels young garlic, wild fennel pollen, conserva of chilies in vinegar, bay laurel 9 / 12 / 11
salami from fra’mani, arugula, toy box tomatoes, shaved fennel, parmesan 9 / 12 / 11
scallops creative growers heirloom tomatoes, drizzled with basil puree 10 / 14 / 13
dungeness crab with cucumbers, basil, lemon, peppers, celery and chives, spicy
tomato coulis na / 14 / 13
fat duck liver seared, viridian farm apricots roasted with honey and fennel seed na / 17 / 16
fritto of the day buttermilk and semolina dredged spanish mackral, spicy chili aioli na / 9 / 8
ken’s bread artisan demi levain with sweet cream butter 4 / 6 / na
artisan demi levain with california olive ranch arbequina olive oil 6 / 8 / na
soup chilled minestra of summer vegetables, basil 5 / 7 / na
pasta
cavatelli semolina pasta, pork sausage, onion, sage, toy box tomatoes, pecorino 12 / 17 / 16
ravioli of chanterelles, sage, sweet yellow corn, black truffle butter, parmesan 12 / 17 / 16
tagliatelle spicy basque paprika heirloom tomato sauce, opal basil, ricotta salata 12 / 17 / 16
wheat sudan farms lamb braised with groundwork farms eggplant, capers 12 / 17 / 16
tagliarini nera “puttanesca” of squid, anchovies, cerignola olives, garlic, capers 12 / 17 / 16
from the stove and hearth
black cod yellow corn, creative growers toy box tomatoes, opal basil prosecco sauce 19 / 26 / 25
yellow fin tuna creative growers heirloom tomatoes, fennel, young bean and olive salsa, 19 / 26 / 25
pork grilled shoulder and belly “pig on fire”, skillet fried sweet peppers, sugo 18 / 25 / 24
lamb sudan farm, hearth roasted chops and leg, early girl tomato gratin, sugo 20 / 28 / 27
squab hearth roasted, figs roasted agro dolce, squab liver toast, aged balsamic, sugo 21 / 29 / 28
beef rib eye grilled, strawberry mountain, crisp potatoes and cipolini na / 39 / 38
*aioli contains un-pasteurized egg yolk, most of our ingredients come from local organic farms |
