Dinner Menu

Served 5:30-8:30pm Sunday-Thursday | 5:30-9pm Friday-Saturday

STARTERS

CABANA MEZZE  17  V
house made yogurt naan, hummus with harissa, marinated olives 

ARTISAN CHEESES  18  V
three cheese selections, fig and date marmalade, marcona almonds, grilled ciabatta

ROASTED TOMATO GAZPACHO  14. GV
pickled cucumber, haas avocado, arbequina olive oil, micro cilantro

ARANCINI  21  V
DOP fontina, red wine truffle sauce

OYSTERS ON THE HALFSHELL  22  G
half dozen, preserved Meyer lemon mignonette

FRITTO MISTO  20  G
crispy calamari, green olives, artichokes, California paprika, lemon aioli

ARTISAN CHARCUTERIE  24
pickled vegetables, whole grain and violet mustards, grilled ciabatta

YOUNG LETTUCES  16  GV
toasted almonds, shaved manchego, jerez vinaigrette

HEIRLOOM TOMATO SALAD  18  GV
stracciatella, compressed melon, roasted tomato vinaigrette, micro basil

ENTREES

LOCAL MUSHROOM TAGLIATELLE  32  V
spigarello, butternut squash, Reggiano, micro basil

CAULIFLOWER STEAK  28  GV+
grapes, grilled shishitos, carrots, almonds, madras curry oil

KING SALMON  42  G
delta asparagus, local mushrooms, potato puree, tarragon beurre fondue

ALASKAN HALIBUT  48  G
fava beans, local corn, fingerling potatoes, Kalamata olives, heirloom tomato nage

HAWAIIAN DAYBOAT SELECTION  MP  G
braised fennel, roasted heirloom tomatoes, tapenade, basil emulsion

HARISSA CHICKEN  33  G
Rosie’s chicken breast, saffron potatoes, turmeric Cipollini onions, green olives, micro cilantro

STEAK FRITES  39  G
Rosewood Ranch wagyu flat iron, shallot and herb butter, skin-on fries

NIMAN RANCH PORK TENDERLOIN  38  G

creamy basil polenta, poached rhubarb, Cipollini onion and bacon jus 

ROSEWOOD RANCH “CHEF’S CUT”  MP  G
thrice cooked potatoes, farmers’ market vegetables, beurre rouge

(V+) VEGAN | (G) GLUTEN-FREE | (V) VEGETARIAN | MP MARKET PRICE

*Consuming raw or undercooked foods may cause food-borne illness*