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   8

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

bagna cauda roasted cauliflower, matchstick carrots, anchovy, garlic, olive oil, chili flake, pine nuts, pomegranate seeds   11

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 fried 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



risotto  arborio rice, granny-smith apple, currant, crimini mushroom, grana padano, chives, fromage-fraîche  19 

add four pan-seared scallops  +16

duck   pan-seared duck breast, rosemary-vanilla fingerlings, fried cauliflower, kale chiffonade, orange-garlic reduction   29

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

pork chop   basque cider-marinaded & pan-seared chop, sweet potato gnocchi, brown butter, red wine & mustard braised brussels sprouts   28

chicken   pan-seared chicken breast, marsala-mushroom pan sauce, broccoli, cavatappi pasta, garlic & cream pan-sauce with grana padano    26

pasta  cavatappi pasta, broccoli, spinach, garlic, fennel, criminis, onion, pecorino, pinenuts, tomato, cream   20  

add chorizo  +4   add a sunny-side up egg  +2.5   add both  +5

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

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

+ 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 

Chef de Cuisine: Derrick Fricke    Kitchen Manager: Julia Robinson    Prep Manager: Brian Baker    FOH Manager: Hannah Doucette  

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

Kitchen: Samuel Greene (Lead Line Cook), Mack Taylor, Annie Stern

Dish Crew: Peter Zwiefelhofer, Jarett Curnew