Dinner at Trading Post is offered from 5 o'clock pm until 9 o'clock pm Wednesday through Sunday. Here is a sample of our dinner menu, which changes frequently, according to what is available from our house farm and the seasonal offerings from local farms we partner with.  

SAMPLE DINNER MENU                     

Midsummer 2017

Chef/Owner Erik Johnson

Trading Post Bread Basket | 6
A daily selection of Aaron’s fresh baked bread & house cultured butter

Deviled Eggs | 6
Farm eggs with pickled mustard seeds

Ronnie’s Garden | 8
This morning’s harvest from Trading Post Garden, prepared on a whim

Duck Fat Potato Tots | 9                                                 
Confit potato & dill with aioli & shaved fennel

Mushroom Escabeche | 8
Chilled pickled Crimini, smoked garlic, rice puff crumble

Cucumber and Peach Salad | 13
Roasted & raw Armenian cucumber, Dry Creek Peach, fennel pollen crème fraiche & pecan

Daily Toast | 9
Grilled beef tongue with smoked avocado & fermented chili powder

Brisket & Tomato Salad | 15
Local heirloom tomatoes atop smoked brisket with black garlic crouton and douglas fir vinaigrette 

Greens & Grains | 14
Raw kale & sprouts with zucchini, Armenian cucumber, pepitas, freekah, cherry tomatoes, & avocado-tahini dressing

Fried Chicken Thighs | 15
Mary’s free-range chicken, coated in house-made spices with rye waffle & pickled slaw

Beef Skewers | 16
Korean-style marinated beef with jasmine rice, sweet corn, zucchini & house-made daikon kimchi

Post Burger | 17
House-ground local beef served on the Post Bakery bun with smoked onion sauce, pickles & mild cheddar

“BLT” Tartine | 18
Smoked pork belly rillette, heirloom tomatoes and spring mix on our country bread

Fresh Pasta | 20
House-made tagliatelle tossed in our garden tomato sauce, fresh zucchini, fire roasted eggplant puree & Arabian family olive oil   

Marin Coast Wild Salmon | 29
Slow roasted salmon with cherry tomato, Bernier Farms corn and olive oil poached potato

1/2 Roast Chicken | 24
Marin Sun Farms chicken roasted in cast iron with farmer’s market veggies & spicy greens

Pork Shoulder Steak | 23
A 10oz pork shoulder with Rancho Gordo bean puree, grilled peach, and Tropea Onion

Flat Iron Steak | 27
8oz pan roasted steak with fingerling potatoes, zucchini, roasted mushrooms, brown butter, capers & a potato puree

Our kitchen sources ingredients which are seasonal and produced by local farmers.                                                               (Prices and products can change due to local market availability and value.)