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 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
entrées
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 Pine ~ 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