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I menu  sweets  I  additions  I

deviled egg		2
stone ground mustard & crispy kale

simple salad		7
organic mixed greens & sweet black pepper vinaigrette		

romaine salad		10
creamy avocado dressing, roasted tomatoes, bacon, blue cheese	
duck confit salad		12
frisée, blue cheese, dried cherries, sherry vinaigrette

grilled spanish octopus			14
potato-jalapeño hash, extra virgin olive oil, fresh mint

grilled Painted Hills bistro steak		30
white grits, tasso, greens, chicory sauce

wild pacific petrale sole			29
coconut rice, kumquat & peanut sambal, cilantro

braised Dunhill Ranch lamb shoulder		32
buttered sorghum, grilled carrot, gremolata

grilled steelhead trout		29
quinoa, shaved vegetables, fresh herbs & aïoli

root vegetable cassoulet		20 / 22
crispy walnut breadcrumbs, wilted kale
(meat-free or with duck confit & pork sausage)

101 burger* [limited]		15
organic ground beef, caramelized onions, muenster
served with sage aïoli & crispy kale (with or without toasted brioche bun)
*the FDA recommends cooking ground beef to an internal temperature of at least 155° F
please no loud cell phones

the fine print: we are unable to seat parties of more than 8 guests, make menu substitutions, provide separate checks or process more than 4 credit cards per table. A 20% service charge will be added for parties of 6 or more and for multiple credit card transactions on one table.
note: the consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness.