Our Menu

Crop Meyer Lemon Vodka, citron, fresh citrus, rose lemonade. Served tall and bubbly.

Elijah Craig Small Batch bourbon, apricot, aromatic bitters, citrus essence. Stirred cold over ice.

Buffalo Trace Bourbon, Empirical Spirits “Can 02”, cherry, fresh lemon, star thistle honey. Shaken cold over ice.

Foursquare “Probitas” White Rum, strawberry, lime, vanilla and Grand Marnier. Served tall with club soda and fresh mint.

Gray Whale Gin, Fever Tree Cucumber Tonic, Chareau Aloe Liqueur. Served tall over ice.

Del Maguey Vida Mezcal, St. George Spiced Pear, prickly pear, almond and fresh lime. Shaken cold over ice.

Future Gin, Lo-fi sweet vermouth, Mommenpop blood orange vermouth, Amaro Angeleno, Leopold Aperitif

Ketel One Peach Botanical, Jardesca Aperitif, fresh citrus.

18/72

draft

fried fingerling potatoes, brown butter, chives, lemon truffle crema

served with pickles, Fallot whole seed mustard, seeded sourdough crostini

olives, capers, red onion, Caesar aioli, lemon bottarga, served with lavash

yellow corn pudding, chanterelles, caramelized onion bordelaise

passion fruit vinaigrette, Urfa chili, smoked Big Sur sea salt, scallions

artisan mixed baby lettuces, sherry de jerez vinaigrette, fines herbes (vegan, gluten free)f

nectarine, English peas, pickled shallots, radish, frisée, mint, basil, lemon

Borba Farms Early Girl Tomatoes, San Daniele Prosciutto, Oregon hazelnuts, cubeb peppercorns, Wagyu vinaigrette, grilled Ad Astra seeded sourdough.

crispy lentil salad, panisse croutons, romesco harissa emulsion, lemon vinaigrette

lamb, pork, San Marzano tomatoes, sofrito, parmesan cream

Half chicken roasted with black truffle butter served with Anson mills white corn polenta, brussel sprouts, pancetta, sauce Perigeaux

Miso glaze, English peas, pickled rhubarb, panisse, fines herbes

7 oz steak served medium rare with asparagus, cipollini onions, potato purée, sauce Bordelaise

Handmade pasta, wild mushrooms, Parmesan truffle cream

seared with pole beans, romesco, emulsified lemon vinaigrette

crispy potatoes, king trumpet mushrooms, horseradish, sauce Bordelaise

traditional deviled eggs, chilled prawns

Stevens Red Hot sausages with shishito peppers and whole grain mustard

Schoch Traditional Monterey Jack Cheese encrusted in Kataifi served with apricot mostarda

Served with pickles, Fallot whole seed mustard, seeded sourdough crostini

crispy potatoes, mizuna, whole grain mustard

Contratto Aperitif, sparkling wine and club soda

Blanco Tequila infused with dried mango and bee pollen, fresh lime, Topo Chico

Tito’s Vodka infused with toasted coconut, fresh citrus, Fever Tree Ginger Beer

Bourbon, grenadine, cacao, fresh lemon. Served up.

London Dry Gin, Campari and Cocchi di Torino Vermouth served over ice 9

McIntyre Chardonnay, Santa Lucia Highlands - Bichi “Mistico” Misión, Tempranillo, Valle de Guadalupe, MX

Alvarado St. “Monterey Beer” 12oz can - Alvarado St. Brewery “Waimea Skaze” Hazy IPA - On Draft