Dinner Menu
Served 5:30-8:30pm Sunday-Thursday | 5:30-9pm Friday-Saturday
STARTERS
CABANA MEZZE 18 V
house made yogurt naan, hummus with harissa, marinated olives
OYSTERS ON THE HALFSHELL 24 G
half dozen, preserved Meyer lemon mignonette
PRAWN COCKTAIL 29 G
cocktail sauce, grilled lemon aioli
ARTISAN CHEESES 24 V
fig and date marmalade, marcona almonds, grilled ciabatta
ARTISAN CHARCUTERIE 24
pickled vegetables, whole grain and violet mustards, grilled ciabatta
ENGLISH PEA SOUP 16 GV
pea tendrils, madras curry creme
FRITTO MISTO 21 G
crispy calamari, green olives, artichokes, California paprika, lemon aioli
YELLOWTAIL TARTARE 29 G
avocado, cucumber, red onion, fresno chile, crispy papadum
YOUNG LETTUCES 16 GV
toasted almonds, shaved manchego, jerez vinaigrette
ENDIVE AND FENNEL SALAD 18 GV
chioggia beets, caracara oranges, goat cheese, amlou
ENTREES
LOCAL MUSHROOM TAGLIATELLE 32 V
broccolini, butternut squash, reggiano, micro basil
CAULIFLOWER STEAK 28 GV+
grapes, grilled shishitos, carrots, almonds, madras curry oil
KING SALMON 42 G
de puy lentils, garlic kale, autumn squash, vadouvan curry creme
ALASKAN HALIBUT 45 G
saffron corn emulsion, pea tendrils, prawn essence
HARISSA CHICKEN 33 G
Rosie’s chicken breast, saffron potatoes, turmeric cippolini onions, green olives
ROASTED DUCK BREAST 36 G
spring onion, rhubarb, frisee, jerez gastrique
NIMAN RANCH IBERIAN PORK CHOP 46 G
mustard greens, Anson Mills grits, strawberry rhubarb conserva
STEAK FRITES 39 G
prime flat iron, shallot and herb butter, skin-on fries
COLORADO LAMB PORTERHOUSE 66 G
curried fava bean puree, caramelized fennel, pink peppercorn gremolata
(V+) VEGAN | (G) GLUTEN-FREE | (V) VEGETARIAN | MP MARKET PRICE
*Consuming raw or undercooked foods may cause food-borne illness*