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*