Ninebark

 

  dinner menu
provisions

Daily flatbread 15

Chargrilled FOCACCIA, parmesan, herbs, garlic oil 8

SPREADS
NDUJA, chili, goat cheese 9
Grilled BEETS & homemade yogurt 8
Carrot, PIMENTO, cheddar 7
All of the above 18

Housemade smoked FISH plate, cured & smoked over cedar MP

“PICKLE Plate” fruits and vegetables from the garden 15

Salt cod BEIGNETS, garlic aioli, honey 5ea

Grilled Pt. Reyes MOZZARELLA, smoked tomato jam 12

OYSTERS, Willapa Bay Shigoku 3.5ea

CHARCUTERIE plate 22
Lomo – NINEBARK
Guanciale – La Quercia, IA
Salame Toscano – Fra’ Mani, CA

CHEESE plate 22
Daily trio of cheese with local compote and fresh honecomb

market

Baby MARKET GREENS, black garlic ranch, pistachio, bread crumbs, cheese, cured egg yolk 12

NINEBARK “GREEK SALAD”, fresh Marin fruits and vegetables,
feta cheese, olives 12

Green goddess salad, grilled BROCCOLI, smoked cheddar cheese,
wild greens and arugula 13

Dungeness CRAB TOAST, Sichuan chili, pickled rose,
grilled citrus dashi 24

appetizers

POKE, house onion barbeque sauce, braised kombu, brown butter dashi, sesame seeds 17

Green tomato GAZPACHO, fried oysters, calcot onion, grilled green strawberries 16

Smoked FOIE gras, seasonal shelling beans in broth, fermented truffle 25

TARTARE of aged beef, grilled lobster tail, ahi tuna, egg yolk jam, tomatoes, croutons, house garum dressing 25
plates

Roasted LING COD, sunchoke, smoked green garlic sauce, lemon,
capers 30

Charcoal roasted DUCK, lavender honey, heirloom spinach, grilled lovage sabayon 40

 

Flatiron STEAK with fresh Napa “chimichurri”, koji barbecue sauce, grilled baby scallions 38

Grilled PORK BELLY, roasted coppa, country gravy, wheat berries, spring vegetables 30

etcetera

Ricotta DUMPLINGS, nettle pesto, bread crumbs, parmesan 16

ORECCHIETTE, peach, kale, fennel cream, parmesan 22

NINEBARK “CHIRASHI”, daily selection of fish, trout roe, fermented baby kale, black radish miso 17

MEATBALLS of beef, pork, and lamb, goat cheese, 3-day red sauce 16

BottleRock Weekend After Party
The festival’s over for the day but you’re not done yet!?
Come on over to NINEBARK where the party continues, we’ll be serving cocktails and late night bites while you dance the night away with rotating DJs every night.
We’ll be open Friday from noon ’til late and our usual brunch hours Saturday and Sunday, we’re there for the fun at night and we’re here to cure your hangover in the morning!
Date: May 27th – 29th
Afterparty cover charge at the door: $20
Time: Friday 12pm – 8pm, 9pm ’till late
Saturday 12pm-2:30pm, 9pm ’till late
Sunday 12pm-2:30pm, 9pm ’till late

 

Live music on the patio
Join us for brunch on Sunday’s
We are beyond excited to feature our very own ZAK FENNIE, a local artist and songwriter – and not to mention one of our hardest workers at NINEBARK! Make your reservation now and join us at the rooftop bar for some acoustic tunes and bites.
Zak will be performing again in mid June
Time: 11am-2:30pm

NINEBARK

A Napa Valley dining experience by 2 Michelin star chef Matthew Lightner and
AvroKO featuring California-focused, market-forward cuisine.

Chef Matthew Lightner
Over the last decade, Lightner has become a name synonymous with culinary excellence.
Born and raised in the Midwest, Lightner first moved to the West 
Coast in 1999, where he graduated culinary school and began his cooking career working in kitchens 
from Oregon to California including chef de cuisine at L’Auberge in Del Mar, …