TODAY’S MENU 12-9pm

on cucumber salad with sesame crackers, option for avocado or mixed cucumber + avocado

Prosciutto di Parma, Fra'mani Salametto, Olympia Provisions Mortadella with toasted Acme crostini & Dijon mustard

on the half shell with cocktail sauce & Champagne mignonette

Manchego (Spanish Sheep ) Humboldt Fog (CA Goat) d’Affinios (French Cow)

with lemon & roasted garlic aioli

with cilantro, mint, butter lettuce wrap & sweet chili sauce

with creamy herb dipping sauce

with togarashi & red chili dipping sauce

with chipotle-Bourbon butter

with Parmesan crostini

with crispy organic blue tortilla

with smoked salmon, daikon sprouts, togarashi on grilled levain and petite mixed greens

with fontina and arugula

on organic Acme bun with apple-cabbage slaw & crispy fries

with Duroc ham, Gruyère, fries & petite green salad

with Duroc ham, fried egg, Gruyère , crispy fries & petite green salad

on organic Acme bun with crispy fries

with roasted sweet peppers, pickled onion, red chile mayo & sweet potato fries

on Acme toast with ham, poached eggs, crispy garlic potatoes & hollandaise

on Acme toast with organic spinach, poached eggs, garlic country potatoes & hollandaise

on Acme toast with smoked salmon, poached eggs, garlic country potatoes & hollandaise

with caramelized bananas & candied pecans

with mashed potatoes & country gravy

with smoked salmon, daikon sprouts & togarashi on organic Acme levain with petite mixed greens

with honey butter

with roasted chicken, two poached eggs, guacamole & sour cream

with poached farm eggs

with red wine vinaigrette and buttermilk blue or Skyhill goat cheese

with anchovy, shaved Reggiano & garlic croutons

Rosie’s Chicken $5

with crispy bacon, avocado, egg & buttermilk blue cheese dressing

with nappa cabbage-rice noodle salad, lemongrass & peanuts

with organic spinach, grilled onions and mushrooms & crumbled blue cheese

with candied pecans, arugula, fennel & honey+yogurt dressing

ragout of beef, pork,pancetta, tomatoes & Grana Padano

with garlic-potato puree, haricots verts with sweet peppers & citrus beurre blanc

on crispy rice cake with winter vegetable dashi broth & tempura mushroom

with braised red cabbage, fingerling potatoes & whole grain mustard sauce

with pesto, asparagus, heirloom cherry tomato confit & Skyhill Farms goat cheese

with baby shiitakes, fresh herbs & black truffle butter

with apple+cabbage slaw, tartar sauce & lemon

with truffle fries & Provencal herb butter

with Mediterranean olive+tomato relish with garlic & basil

with smashed fingerling potatoes, broccolini & sauce Bordelaise

with salted caramel & creme chantilly

with vanilla gelato & Calvados sauce

with whipped cream & wild blueberry