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Dinner Menu

SMALL BITES

 

HOUSE MADE YOGURT NAAN 6 (V)

OYSTERS ON THE HALF SHELL

preserved meyer lemon mignonette, half dozen 20 (G)

CABANA MEZZE

hummus, harissa, labneh, za’atar, house-made 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 16 (GV)

CHIOGGA BEET SALAD

coachella valley citrus, shaved fennel, fennel pollen, amlou, goat cheese 16 (GV)

RED CRAB SALAD

hearts of palm, ruby grapefruit, avocado, micro cilantro 21 (G)

FRITTO MISTO

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

 

 

LARGE PLATES

 

CAULIFLOWER “STEAK”

grapes, grilled shishitos, carrots, almonds, madras curry oil 24 (GV++)

WILD MUSHROOM PASTA 

brassica, butternut squash, reggiano 27 (V)

ALASKAN HALIBUT

potato puree, delta asparagus, wild mushrooms, caperberry meuniere sauce 42 (G)

ORA KING SALMON

du puy lentils, garlic kale, yams, vadouvan curry cream 37 (G)

PETALUMA HARISSA CHICKEN

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

HAWAIIAN DAYBOAT SELECTION

.braised fennel, young artichokes, kalamata olives, heirloom cherry tomato, basil nage 39 (G) 

TAGINE OF COLORADO LAMB SHANK

couscous, apricots, almonds, heirloom carrots, tzatziki 38

FILET MIGNON

aligot potato, seasonal vegetables, veal jus 44 (G)

 

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

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