Dinner Menu

SMALL BITES

OYSTERS ON THE HALFSHELL*
preserved meyer lemon mignonette, half dozen  20 (G)

CABANA MEZZE
hummus, harissa, labneh, za’atar, housemade yogurt naan  16 (V)

ARTISAN CHEESES
3 cheeses, grilled ciabatta, fig and date chutney, marcona almonds  19

CHARCUTERIE
3 of chef’s selections, pickled vegetables, whole grain mustard, grilled ciabatta  19

YOUNG LETTUCES
toasted almonds, shaved manchego, jerez vinaigrette  15 (GV)

CHICORY SALAD
poached pear, point reyes blue cheese, walnut croccantino, gastrique  16 (GV)

RED KURI SQUASH SOUP
bing cherry, spiced crème fraîche, pecans, chives 12  (G)

SALTSPRING MUSSELS “MOULES FRITES”
white wine, maitre d’ butter, skin-on fries 19 (G)

FRITTO MISTO
crispy calamari, artichokes, olives, spanish paprika, aioli 18  (G)

LARGE PLATES

CAULIFLOWER “STEAK”
grapes, grilled shishitos, carrots, almonds, madras curry oil  22 (GV++)

TAGLIATELLE PASTA
wild mushrooms, caulilini, butternut squash, reggiano  26 (V)

COLUMBIA RIVER WILD KING SALMON*
du puy lentils, garlic kale, garnett yams, vadouvan curry créme  39 (G)

HAWAIIAN DAYBOAT SELECTION*
baby artichokes, fennel, heirloom tomatoes, tarragon beurre fondue  37 (G)

PETALUMA HARISSA CHICKEN
saffron potatoes, turmeric cipollini onions, meyer lemon, green olives  29 (G)

LONG ISLAND DUCK BREAST*
parsnip purée, mission figs, orange, coriander, huckleberry gastrique  34 (G)

COLORADO LAMB T-BONE*
couscous, apricots, almonds, heirloom carrots, tzatziki  42

FILET MIGNON*
gratin of potato and kohlrabi, roasted brussels sprouts, red wine sauce  39 (G)

“CHEF’S CUT” STEAK*
potato purée, chanterelles, spigarello, black truffle butter  MP (G)

(V++) VEGAN | (G) GLUTEN-FREE | (V) VEGETARIAN

A 20% Gratuity Will Be Added To Parties of 6 or More

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