Dinner Menu  |  Sunday Brunch Menu  |  Wine List

**All menus are subject to change without notice, but we do our very best to make sure this menu is up-to-date**


olives & almonds  castelvetrano olives, marcona almonds, sumac, lemon zest & sea salt   7

fried olives  mozzarella-stuffed green olives, panko-crusted & deep-fried, red bell pepper dip   8

dates  bleu cheese-stuffed dates, bacon-wrapped & pan-seared   10

clams  steamed local manila clams, chorizo, jalapeño, onion, white wine, grilled bread   14

crab gazpacho  tomato-citrus gazpacho, dungeness crab, corn, orange supremes, strawberries, tarragon   14

brussels sprouts   deep-fried brussels sprouts, parsley, scallions, walnuts, capers, anchovy-dijon vinaigrette   10

salmon blini  smoked salmon, cornmeal pancakes, fromage-fraîche, shallots, capers   13

calamari  lightly dusted and fried calamari (gluten free), dark cherry chutney   10


salads & soup

bacon & egg salad*   bibb lettuce, bacon, sunny-side fried egg*, humboldt fog goat cheese, bacon vinaigrette   12

caprese   heirloom tomatoes, strawberries, basil, olive oil, balsamic reduction, burrata, pink himalayan sea salt   13

kale & apple salad*   lacinato kale, granny smith, pancetta, pecorino, pecans, maple vinaigrette*   13

just greens*   bibb lettuce, shaved fennel, basil-balsamic vinaigrette*   7

onion soup   caramelized onions, 24-hour chicken stock, burgundy wine, crostini, gruyere   9



halibut  pan-seared halibut, fingerling potatoes, bacon, corn & serrano pepper succotash, mango-pineapple-rum sauce, chive butter    32

pasta  polynesian pulled pork, cavatappi pasta, roasted jalapeño & cilantro pesto, sour cream   21

lamb chops   grilled free-range chops, brown butter-ricotta gnocchi, swiss chard, rhubarb-currant mostarda   30

scallops   pan-seared scallops, ricotta mashed potatoes, grilled asparagus, arugula & grapefruit micro-salad, vanilla-grapefruit beurre blanc   31

chicken marsala   pan-seared chicken breast, marsala-mushroom pan sauce, broccoli, pasta with garlic-cream & grana padano   24

steak*   grilled 12oz dry aged new york, bleu cheese butter, sautéed spinach, rosemary frites   35

burger*   painted hills beef*, brioche bun, choice of cheese, rosemary frites, pimentón aioli   16

+ add bacon / sautéed mushrooms / fried egg / avocado   2.5 each      add jalapeno  1.5

sides:  rosemary frites…buttered pasta…sautéed spinach or chard…roasted broccoli…6…extra bread…1


entrée split plate charge $3 ~  please: no sounds from electronic devices ~  no personal checks ~ corkage fee $20  ~

*consumption of raw or undercooked fish, meat, or eggs can increase your risk of food borne illness*

*  removal of signed credit card receipt will result in an automatic 20% gratuity added  *

Executive Chef/Owner: Susanna Pin~ General Manager/Owner: Drew Bateman

Front of House: Rachael Clark (FOH Manager), Hannah Doucette, Amanda Nguyen, Geoffrey Vigneron, Chloe Bateman, Alexandra Sharp

Line: Derrick Fricke, Tyler Brower, Julia Robinson, Samuel Greene, Mack Taylor

Kitchen: Annie Stern, Samantha Thomas, Tyler Bates