Dinner
To Start
- Fresh Oysters on the Half Shell
- $13.50 {1/2 dozen} / $27.00 {dozen}
- 1/2 dozen
- Vegetable Soup of the day
- $7.00
- Vegetable Puree with Soy Milk
- Ara-Dashi Soup & Baguette
- $8.25
- Fish Bone Stock Soup with Mussels, Grilled Negi, Accompanied by Seaweed Garlic Butter Baguette
- Rock Shrimp Salad
- $13.25
- Sautéed Hon-Shimeji & Buna Shimeji Mushrooms, Coriander Seeds, Arugula, Citrus Seaweed Dashi Vinaigrette
- Baby Winter Greens
- $8.50
- Fresh Baby Winter Leaf Mix, Daily Fruit Selection, Shoyu Caramelized Walnuts and Pickled Ginger Mustard Vinaigrette
- Four Cheese Flat Bread
- $10.00
- Parmesan, Mozzarella, Point Reyes Blue Cheese, Laura Chenel Goat Cheese, Add to Coca: Organic Free Range Egg $2 Mixed Japanese Mushrooms $3 Arugula $2
Small Plates
- White Ceviche
- $12.00
- Fijian Walu, Mango, Coriander, Chile, Aji Amarillo, Baked Japanese Aonori Chips, Cilantro
- Chef’s Usuzukuri
- $13.00
- Thin Slices of the Nightly Fish Served Raw with Japanese Cucumber, Coriander Vinaigrette, Powdered Black Sesame, Murame
- Toro Sardine
- $9.75
- Filleted and Grilled Oregon Toro Sardines with Grilled Japanese Eggplant, Olive-Ume Tapenade, Curry Oil
- Hiramasa Tataki
- $13.50
- Seared Australian Yellowtail with Ravigote, Cinnamon Mushrooms, Yuzu Mustard Grain
- Toro Iwashi
- $11.00
- House Cured Local Sardine, Avocado Mousse, Raspberried Onion, Toasted Almonds, Herb Oil
- Grilled Ika-Yaki
- $13.00
- Large Grilled Squid with Tomato-Ginger Fondue
- Uni Flan
- $10.00
- Light Sea Urchin Flan Topped with Ikura and Fleur de Sel
- Crab Bon Bons
- $15.00
- Dungeness Crab Balls with Yuzu-Citrus Hollandaise and Herb Oil
- Ama Ebi & Scallop Crudo
- $15.00
- Shrimp and Scallop with Cream Dill Mustard Sauce and Curry Oil
Mains
- Chef’s Red Crab Risotto
- $26.00
- Rich Risotto with Red Crab Meat Topped with Pan Seared Nightly Fish Filet
- U-10 Scallop
- $29.75
- Large Yuzu Shoyu Pan Seared Scallops Atop a Kobucha Puree, Curried Spiced Rice, Coco Beans
- Niçoise Dinner Salad
- $19.00
- Seared Spiced Pole-n-Line Caught Ahi Tuna, Mixed Greens, Wild Rice, Green Beans, Kalamata Olives, Red Bell Pepper, Capers, Poached Egg Finished with Cucumber and Anchovy Vinaigrette
- Sautéed Seabass
- $24.00
- Nasu Dengaku Miso Sauce and Seasonal Vegetable
- Squid Ink Spaghettina
- $18.00
- Monterey Squid, Local White Shrimp, Garlic Tomato Compote, Japanese Red Curry, Lemon Grass Dashi-Broth, Seaweed Butter, Enoki Mushrooms, Shiso
- Salt & Pepper Salmon
- $18.50
- Loch Duart Salmon Filet with Braised Napa Cabbage, Lentil Ravigote
- Steamed Mussels
- $18.50
- Acadia Blue Mussels, Smoked Bacon, Tomato in a Point Reyes Blue Cheese Cream Broth with White Wine, Pastis and Fine Herbs served with Grilled Toast
- Schezuan Lamb
- $31.00
- Local Sonoma Lamb Rack, Polenta Gratin and Ratatouille
- Kobu Dashi Mushroom Risotto
- $22.00
- Hon Shimeji, Eryngii, Buna Shimeji, Butternut Squash Puree, Parmesan, Grilled Shitake
Skool Sides
- French Fries
- $5.00
- with Skool Miso Aioli
- Shishito Peppers
- $7.50
- with Black Sesame, Moshio Kelp Salt and Dried Bonito Flakes
- Fried Baby Eryngii
- $8.00
- Sun Smiling Valley Farm Eryngii Mushroom Fries with Skool Miso Aioli
- Mizore Age
- $6.50
- Fried Japanese Egg Plant, Snow Shaved Daikon Radish
- Grilled Asparagus
- 8.00
- Grilled Asparagus with Yuzu Hollandaise Sauce
