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JUANITA & MAUDE

Pork rillettes tartine                                                                            -          18
whole grain mustard / radish / caperberry / cornichon / chive / toasted bâtard
 
Mushroom & green garlic dolmas                                                                     -          16
tzatziki / za’atar / dill

​Grilled artichoke                                                                                                -          16
lemon aïoli & gremolata
 
Ahi carpaccio                                                                                                     -          20
crushed fennel & coriander / basil / mint / lemon zest / chili oil / sea salt
 
Little gems & Santa Fe ranch                                                                  -          18
charred corn / asparagus / butter beans / black olive / radish / scallion / parmesan
 
 
 
Artichoke soup                                                                          -          18
thyme / kalamata olive / preserved lemon / rye croutons

 
Butternut squash katsu                                                                         -          28
savoy cabbage & seaweed slaw / nori & ginger-apple mayonnaise / daikon sprout
 
Fresh ricotta gnudi                                                                              -          27
spring asparagus / basil & pine nut pesto / pecorino / parmesan / lemon zest
 
Charcoal-grilled vegetable & quinoa grain bowl                                         -          29
eggplant & okra / chayote & sweet yam / chili / ginger-peanut sauce
 
 
 
Creole-spiced chicken                                                                                 -           34       
red beans / white rice / house-made andouille / louisiana hot sauce
 
Maude burger #19 & fries                                                                                           -           27
provolone / basil aïoli / arugula / house-made giardiniera
*or classic / cheddar / shaved red onion / shredded lettuce / pickles / special sauce
 
Pan-roasted steelhead salmon                                                                         -           38
truffled sunchokes / pole beans & broccolini / sherry beurre blanc / toasted almonds

 
Seared ribeye steak                                                                                        -           40
fingerling potato & beech mushroom hash / pt. reyes blue / dijon mustard

 
Marinated castelvetrano & sevillano olives                                                -             7  
House-made french boule & meyer lemon-dill butter                                                            -             8 



 
                                      



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  • Home
  • Dine-in Menu
  • To-Go Menu
  • Drinks
  • about
  • Contact