Rustic Canyon
Snacks
Small Plates
- Spring Salad$24.00
peas, Zuckerman’s asparagus, favas, avocado, parmigiano
- White Endive Salad$22.00
‘khadrawy’ date butter, Point Reyes ‘bay blue’, pecan
- Beets & Berries$22.00
quinoa, avocado, Anson Mills buckwheat, amaranth, pistachio
- Friends Ranch 'Pixie' Mandarins$20.00
romesco, almond, fennel pollen
- Heirloom Artichokes from Ocean Mist Farms$21.00
charcoal-grilled artichoke with 'meyer' lemon aioli
- Tutti Frutti Farms Peas & Chanterelles$28.00
Tutti Frutti Farms chanterelles & peas with Tehachapi Grain Project 'eight row flint' polenta
- Spaghetti alla Puttanesca$38.00
puttanesca sauce, long cooked fava beans, anchovy, parmesan
- TransparentSea Prawns$36.00
‘sungold’ tomato, malibu sea fennel, saffron broth
Big Plates
- Petaluma Duck Confit$40.00
JJ’s Lone Daughter ‘seville’ orange, fennel, black olive
- Prime Brandt Sirloin Cap$55.00
prime Brandt sirloin cap, Row 7 ‘beauregarde’ snow peas, salsa verde
- Bone-In Heritage Pork Chop$62.00
Weiser Farms 'artesia' radish, sauce charcutiére
- Mt. Lassen Trout$48.00
wrapped in murray's grape leaf, dill yogurt, pickled green plum, jasmine rice, lime
Dessert
Cocktails
Beer
Non-Alcoholic Beverages
Retail
- On Vegetables$49.95
Jeremy Fox's first cookbook was a James Beard finalist in the “Restaurant & Professional” category. Pretty nifty, huh? It features 150 recipes that elevate vegetarian cooking and showcases Jeremy’s philosophy of “seed-to-stalk” cooking. He demonstrates how to use the smallest “scraps” to eliminate food waste, all while making cooking with vegetables accessible and exciting!
- Huckleberry$35.00
"Everything in generosity" is the motto of Zoe Nathan, the big-hearted baker behind Santa Monica's favorite neighborhood bakery and breakfast spot, Huckleberry Bakery & Café. This irresistible cookbook collects more than 115 recipes and more than 150 color photographs, including how-to sequences for mastering basics such as flaky dough and lining a cake pan. Huckleberry's recipes span from sweet (rustic cakes, muffins, and scones) to savory (hot cereals, biscuits, and quiche). For bakers and all-day brunchers, Huckleberry will become the cookbook to reach for whenever the craving for big flavor strikes.