DINNER 5:00-CLOSE DAILY
Our Food Philosophy
We prepare, cook, clean, grind, shuck, trim, scale, roast, blanch, serve…
New Californian cuisine, a celebration of the diverse flavors and ingredients of our region. Each dish is prepared with love, passion, thought, and pride. We prioritize quality over quantity, preparing limited amounts of each dish to ensure every plate receives the attention it deserves. Central to our philosophy is our dedication to sourcing ingredients locally, with a focus on supporting sustainable fishers and farmers.
HOUSE PICKLE PLATE 9
WARM ROSEMARY PECANS 9
CARAMELIZED ONION DIP & SWEET POTATO CHIPS 12
"MATCHBOOK" POTATOES & MALT VINEGAR AIOLI 12
extra aioli +1 "wild style" +4
SIX PINK MOON OYSTERS (PEI) 25
raw on the half-shell, Nước Mắm, mignonette, lime
GRILLED BUB'S BREAD 12
warm olive mix, fennel confit & feta
$9 cup $16 bowl
LETY’S SOUP DU JOUR it’s the soup of the day
$9 cup $16 bowl
ROASTED ONION SALAD 16
pickled onion, grilled cipollini, mizuna, lemon dressing, pistachio purée
ROSALBA RADICCHIO SALAD 19
buttermilk, crème fraîche & meyer lemon kosho dressing, aleppo pepper, page mandarins, midnight moon gouda, fried capers, dill
GRILLED LITTLE GEMS 17
chopped citrus “agro dolce,” pt. reyes BLUE CHEESE, toasted breadcrumbs
BRAISED Savoy cabbage 20
fennel yogurt, chef lety’s salsa macha, pickled fresno chili, bonito flakes
KIKI'S LAVASH 25
baja kanpachi crudo, nori cream cheese, daikon pickles, cucumber, ginger mustard, meyer kosho ponzu
ROASTED CAULIFLOWER 25
lacto-fermented and charred, castelvetrano olives, lavender, citrus, maple sweet potato Purée
BRAISED N' GLAZED PORK BELLY 26
maple caramel, market apple, shaved fennel & herb salad, banyuls vinaigrette
BUTTERNUT SQUASH RISOTTO 27
charred delicata squash, crispy sage, pomegranate seeds, pomegranate molasses
matchbook fries +5 wild style fries +10
THE LINGUA FRANCA BURGER 25
stemple creek ranch grass fed beef patty, ground in-house, pt. reyes “toma” cheese, black pepper aioli, burnt onion, black garlic sherry brown butter, house made sesame english muffin bun
matchbook fries +5 wild style fries +10
LITTLENECK CLAM FRITES 37
miso butter, leeks, shallots, garlic, herbs, lemon, bok choy, fresh cream, matchbook potatoes, old bay & turmeric aioli
ROASTED HALF MARY'S CHICKEN 38
buttermilk yogurt marinade, grilled broccoli di cicco, blonde frisée, flor’s cornbread croutons, lemon poppy seed vinaigrette, grilled lemon
ROOTBEER BRAISED BEEF CHEEK "STROGANOFF" 52
creamy mascarpone polenta, pearl onions & crimini mushrooms, sour cream beef jus, fresh grated horseradish
Desserts
by our in-house Pastry Chef Kirstin Bliss
roasted red walnut tart 15
labne whip
red velvet cake 16
triple chocolate, earl grey crème anglaise
chocoflan 14
spiced caramel, honeycomb brittle
house made ice cream scoops
vanilla bean ice cream or vegan blood orange sorbet, butter cookie (not vegan) 6 + house salsa macha +1