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Our Menu

BeveragesDinnerHappy Hour

Cocktails

“Fun Vodka Drink”

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

Hattie's Old Fashioned

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

Jamboree

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

Fixer Upper

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

Gintonic

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

Pear Pair

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

Stokes Negroni

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

Slushie du Jour

Ketel One Peach Botanical, Jardesca Aperitif, fresh citrus.

Wine by the Glass

Ohlig "Latitude 50 N" Sekt Rose Rheingau, Germany

Pierre Gimmonet Blanc de Blanc Champagne NV, Cote de Blancs, France

Pépière “La Pépie” Melon de Bourgonge 2020, Muscadet Sevre et Maine, France

Joyce "Arroyo Seco" Albarino 2021, Monterey, CA

Lioco “La Marisma Vineyard” Chardonnay 2017, Santa Cruz Mountains, CA

Samuel Louis Smith "Sandstone Terrace" Syrah 2019, Santa Cruz Mtns CA

Santa Cruz Mountain Vineyards Pinot Noir 2017

Cruse Wine Co. "Monkey Jacket" Valdiguié, Carignan, Tannat 2019, North Coast, CA

Turnbull Cabernet Sauvignon 2019, Napa Valley

18/72

Beer

Alvarado St. Brewery “Waimea Skaze” Hazy IPA

draft

Alvarado Street Brewery Monterey Lager

Weihenstephaner Hefe Weissbier

Offshoot "Relax" Hazy IPA

Other Brother "Sunbelt" Rye IPA

Starters

Marinated Olives

Crispy Potatoes

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

Duck Liver Mousse

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

Ahi Tuna Tartare

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

Braised Pork Belly

yellow corn pudding, chanterelles, caramelized onion bordelaise

Kanpachi Crudo

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

Soup & Salad

Baby Greens

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

Whipped Ricotta Salad

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

Burrata

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

Entrees

Cauliflower Vadouvan

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

Papparadelle Bolognese

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

Truffle Chicken

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

Duck Confit

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

Australian Waygu Bavette Steak

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

Morel Tagliatelle

Handmade pasta, wild mushrooms, Parmesan truffle cream

California White Bass

seared with pole beans, romesco, emulsified lemon vinaigrette

Wood-fired Prime Ribeye

crispy potatoes, king trumpet mushrooms, horseradish, sauce Bordelaise

Bar and Patio 4pm - 5:30pm

Snacks

Marinated Olives

Eggs & Prawns

traditional deviled eggs, chilled prawns

Sausage & Peppers

Stevens Red Hot sausages with shishito peppers and whole grain mustard

Kataifi Fried Cheese

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

Duck Liver Mousse

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

Beef Marmalade Tartine

crispy potatoes, mizuna, whole grain mustard

Beverages

Classic Spritz

Contratto Aperitif, sparkling wine and club soda

Mango Ranch Water

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

Coconut Mule

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

Commodore

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

Negroni

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

Wine by The Glass

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

Beer

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