Tender Tasting Menu

All plates served with sliced baguette from Jane, cornichon, almonds and whole grain mustard


Cheese and Charcuterie

Brillat Savarin – Cow – Triple Cream – France

Ossau Iraty Primeur – Sheep – Semi-Hard – France

Buche Laveze – Bleu – Cow – France

Sainte Maure – Fresh Ashed Goat – France

Gouda – Aged 5 Years – Cow – Hard – Holland


All our charcuterie from local purveyor Zoe’s Meats in Santa Rosa and Fabrique Délices in Hayward

Prosciutto – Aged 12 months

Saucisson Sec – Uncured and Nitrite Free

Spicy Salami – Japanese Chili and Cayenne

Truffle Mousse – Chicken Liver, Truffle, Porcini and Sherry

Paté de Campagne – Pork and Black Pepper


Choice of two for 16 / three for 20 / five for 35 / seven for 48

Extra Bread 3


Additions 5 each

Locally made Balsamic Pickled Fig and Grape Selection from McVicker Pickles


Cured Olives

Fig Jam



Truffles from XOX in North Beach – Dark Chocolate, Frambois, Cabernet, French Roast … 1.25 ea. or four for 4