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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  26  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

VELOUTE OF RED KURI SQUASH AND SALSIFY  16  G 
toasted hazelnuts, spiced creme, chives

FRITTO MISTO  23  G
Rhode Island calamari, green olives, artichokes, California paprika, lemon aioli

FRUITWOOD SMOKED TROUT  42  G
Weiser Farms potato salad, osetra caviar

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

AUTUMN CHICORY SALAD  17  G

Frog Hollow pears, Point Reyes blue, toasted pecans, aged sherry gastrique

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

MAINE SCALLOPS  46  G
celery root puree, poached quince, vanilla bean, banyuls beurre fondue

ZA’ATAR RUBBED DUCK BREAST  38  G
mission figs, orange blossom, frisee

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

NIMAN RANCH IBERIAN PORK CHOP  46  G

savoy cabbage choucroute, Anson Mills grits, apple mostarda

STEAK FRITES  42  G
prime flat iron, shallot and herb butter, skin-on fries

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

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