brickmaiden bread 4

clam shot  4

full belly farm carrot soup, vadouvan almond crumble 8

chilled asparagus soup, trout roe, lemon 8

charred octopus, pepper gel, purple daikon 12

first course

charred avocado salad, meyer lemon, miners lettuce 14

mt. lassen trout, artichoke, pickled radish, dashi 15

devil’s gulch rabbit tortelloni, mushroom miso puree 16

shima aji, thai coconut gel, radish, rice crackers 18


sonoma duck breast, golden sesame, strawberries  32

bellwether ricotta ravioli, onions, asparagus, morel  27

black cod, local abalone, shiso broth, white corn 36

dry-aged flannery ribeye, potato, english peas 48


chocolate panna cotta, coffee cream, buckwheat tuile  12

goat cheese almond cake, strawberry sorbet 12

caramel pot de creme, almond streusel, almond river rock 12

daily selection of cheeses 15


chef’s tasting menu 88


$35 corkage, two bottle limit per table

your gratuity goes into a “tip pool” and is shared with all employees in the dining room and kitchen.

*consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.