DINNER MENU

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**

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  crimini mushrooms, garlic, rosemary, tomato chutney, fromage-fraîche, pine nuts, arugula, crostinis   12

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, granny-smith apple, currant, crimini mushroom, pecorino, chives, fromage-fraîche  19 

add four pan-seared scallops  +16

halibut  pan-seared halibut filet, cranberry & pine nut quinoa, cilantro & parsley oil, harissa yogurt     30   

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

pork chop   pan-seared pork chop, fried fingerling potatoes, apple cider vinegar brussels sprouts, cranberry espagnole   28

chicken  lightly dredged & pan-seared chicken breast, capers, lemon, white wine, broccoli, cavatappi    26

pasta  clams, pancetta, basque cider, dijon, shallots, spinach, white wine, linguine, grilled bread   23  

steak*   grilled 12oz dry-aged new york, bleu cheese butter, sautéed spinach, rosemary frites   39

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  *

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

Chef de Cuisine: Derrick Fricke    Sous Chef: Stephen Moreton    Kitchen Manager: Julia Robinson    FOH Manager: Hannah Doucette  

Front Of House: Amanda Nguyen, Geoffrey Vigneron, Chloe Bateman, Alexandra Sharp, Emily Klein, Aunika Kramer, Gabriel Madrigal

Kitchen: Samuel Greene, Annie Stern, Brian Baker

Dish Crew: Peter Zwiefelhofer, Jarett Curnew