— Entrées —

Modern dishes that capture the flavors of the season

Garden

— Sautéed Swiss Chard —
garlic, balsamic reduction
$7

— Hen of the Woods —
shallots, thyme, black pepper
$8

— Roasted Romanesco —
onion, sage, pecorino romano
$9

Sea

— Grilled Octopus —
bay leaf, whole peppercorns, lemon
$20

— Crab Ravioli —
garlic, white wine, basil, parsley, ricotta
$22

— Wood-Fired Sea Bream —
artichoke, capers, rosemary, thyme
$25

Land

— Fried Quail —
paprika, turmeric, black pepper, ginger
$18

— Escargot —
garlic, shallots, parsley, black pepper
$19

— Lamb Stew —
roma tomatoes, cannellini beans, onion
$21

Tasting Menu $60
(wine pairing an additional $10)

Executive Chef Naomi Rhee

— Dessert —

Handmade daily, exclusively in-house

— Meyer Lemon Tart —
yogurt, kishu mandarin drizzle
$10

— Spiced Apple Crumble —
smoked vanilla bean, cinnamon
$10

— Chocolate Malt Cake —
pretzel, peanut brittle, caramel
$11

— Bananarama —
aged rum, chocolate liqueur, waffle
$8

— Moscato Puff —
raspberry cream, hibiscus drizzle
$11

Pastry Chef Rian Booker

Make a Reservation

— Libations —

Please ask our sommelier about wine pairings

Cocktails

— Manhattan —
rye whisky, sweet vermouth, bitters
$11

— Dark & Stormy —
black rum, ginger beer, lime
$9

— Martini —
gin, vermouth, olive, lemon twist
$12

— Caipirinha —
cachaça, sugar, lime
$9

— White Russian —
vodka, coffee liqueur, cream
$10

Wine

— Sauvignon Blanc —
Waikato, New Zealand, 2012
$10 / $35

— Pinot Grigio —
Veneto, Italy 2012
$11 / $40

— Chardonnay —
Monterey, California 2012
$10

— Cabernet Sauvignon —
Napa Valley, California 2010
$11 / $38

— Pinot Noir —
Colchagua Valley, Chile 2012
$9

Beer

— Nameless —
ipa, california
$8

— Demo Ale —
amber, oregon
$11

— Fake Beer —
pilsner, vermont
$8

— Schwarzbier —
dark lager, munich
$12

Make a Reservation