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                summer 2014


deviled egg, pickled vegetable	1.5

chickpea fries w/ two dipping sauces	7


savory watermelon salad	9
ricotta salata, basil, mint, lime, black pepper

fresh figs & crispy pork jowl	12
mâche, balsamic, caramelized onions

romaine lettuce, avocado+lime dressing, radish	9
	



black pepper & lavender–rubbed duck breast	27
peaches, mâche, fennel

fried eggplant	20
walnut+herb sauce, roasted tomato kamut	

meat+potatoes	mp
changes often, j1 steak sauce, spicy roasted potatoes

grilled california seabass	26
spicy squash & blossom sauté, sunflower sprouts, basil aïoli

bbq chicken	22
corn fritters, creamy cucumber salad

101 cheeseburger	14
grilled 6 oz. Painted Hills beef burger*, cheddar, Grove english muffin 
fries & tomato chipotle ketchup
*the FDA recommends cooking ground beef to at least 155° F

I summer menu  sweets  I  additions  I