DINNER MENU

Dinner Menu  |  Saturday & 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**

starters

olives & almonds  castelvetrano olives, marcona almonds, sumac, lemon zest & sea salt   9

fried olives  mozzarella-stuffed green olives, panko-crusted & deep-fried, red bell pepper dip   10

dates  bleu cheese-stuffed dates, bacon-wrapped & pan-seared   12

bruschetta  heirloom tomatoes, garlic, basil, mint, fromage-fraîche, pine nuts, brown butter, crostinis   13

clams  steamed local manila clams, chorizo, jalapeño, onion, white wine, grilled bread   16

brussels sprouts  deep-fried brussels sprouts, parsley, scallions, walnuts, capers, anchovy-dijon vinaigrette   12

smoked char blini  house-smoked arctic char, cornmeal pancakes, fromage-fraîche, shallots, capers   14

calamari  lightly dusted and fried calamari (gluten free), dark cherry chutney   12

 

salads & soup

bacon & egg salad*   bibb lettuce, bacon, sunny-side egg*, humboldt fog goat cheese, bacon vinaigrette   13

kale & apple salad*   lacinato kale, granny smith, pancetta, pecorino, pecans, maple vinaigrette*   14

just greens*   bibb lettuce, shaved fennel, basil-balsamic vinaigrette*   8

onion soup   caramelized onions, 24-hour chicken stock, burgundy wine, crostini, gruyere   10

 

entrées

risotto  arborio rice, crimini mushrooms, fennel, blackberries, pears, leaks, pistachios, fromage-fraîche  19 

add four pan-seared scallops  +16

halibut cakes  pan-seared halibut cakes, caramelized onion mashed potatoes, green beans, lemon-dill aioli  26   

arctic char  pan-seared char filet, red pepper & jalapeño pilaf, sautéed haricot vert, pineapple beurre blanc  27

pork pasta   polynesian pulled pork, cavatappi pasta, habanero, jalapeño & cilantro pesto, sour cream     24

chicken  lightly dredged & pan-fried kerala chicken breast, herbed polenta, roasted broccoli, maple gastrique    26

clam linguine  manila clams, blood orange, soy, ginger, tarragon, spinach, white wine, marconas, scallions, linguine, grilled bread   23

steak*   grilled 12oz dry-aged new york, bleu cheese butter, sautéed spinach, rosemary frites   41

burger*   grilled painted hills beef*, brioche bun, choice of cheese, rosemary frites, pimentón aioli   18

*Ask about our Veggie Burger*

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

sides:  rosemary frites..buttered pasta..sautéed spinach or haricot vert..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  *

Owner/Goddess: Susanna Pin~ General Manager/Owner: Drew Bateman 

Chef de Cuisine: Derrick Fricke    Kitchen Manager: Julia Robinson 

Front Of House Manager: Hannah Doucette

Front Of House: Amanda Nguyen, Geoff Vigneron, Chloe Bateman, Alexandra Sharp, Emily Klein,             Aunika Kramer, Gabriel Madrigal, Jalaina Olson, Rory Baker

Kitchen: Samuel Greene, Brian Baker, Trevor Dennis

Dish Crew: Peter Zwiefelhofer, Jarret Curnew