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Dinner Menu

5:30p-8:30p Sunday-Thursday | 5:30p-9p Friday-Saturday

STARTERS

CAVIAR mp
blinis and classic accompaniments

MARINATED OLIVES 8 (GV)
garlic clove, preserved lemon, marash pepper

CATALAN OCTOPUS 23 (G)
squid ink, tapenade, papas bravas, chorizo sofrito

CHARCUTERIE & CHEESE 32
fig and date mostarda, pickled vegetables, marcona almonds, toasted date and walnut bread

OYSTERS 21 (G)
preserved lemon mignonette, half dozen

FRITTO MISTO 20 (G)
crispy calamari, artichokes, olives, spanish paprika, aioli

HERITAGE DUROC PORK RIBS 23 (G)
zaatar gremolata, espresso hibiscus jus

HANDCUT MAAKOUDA 16 (G)
potato crouquette, parmesean, black truffle salt, white truffle aoli

ORGANIC BEETS & COACHELLA CITRUS 18 (G)
shaved fennel, fennel pollen, Humbolt Fog goat cheese, almond amlou, orange ginger vinaigrette

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

 

CABANA MEZZE  |  16

Select one

homemade na’an (V) | vegetable crudite (GV+) | taro chips (GV+)

Select one

hummus (GV+) | labneh  (GV) |olive tapenade (GV+) | fig and date mostarda (GV+) | california olive oil and aged balsamic (GV+)

Select one

olives (GV+) | marinated artichokes (GV+) |

homemade pickled vegetables (GV+)

 

 

TAGINES

serves one/serves two

MACROBIOTIC 34 / 58 (GV+)
adzuki beans, quinoa, pickles and ferments
organic seasonal veggie melange, harissa, aged balsamic

SoNOMA LAMB 42 / 80
braised lamb, apricot, couscous, heirloom carrots,
almonds, tzatziki

PESCATARIAN 42 / 80
salmon, blue prawn, scallop, couscous, artichokes, olives
capers, grilled lemon, chermoula

ENTREES

WILD MUSHROOM PAPPARDELLE 32
Canyon Creek Farm mushrooms, romanesco,
boshetto tartuffo, aleppo confit artichoke heart
with prawns +14

CAULIFLOWER STEAK 28 (GV+)
grapes, grilled shishitos, carrots, almonds, madras curry oil

ORGANIC HALF CHICKEN 38 (G)
allspice marinade, sweet potato gratin, bourbon apple, bacon lardon, mustard greens, chermoula

KVAROY SALMON 39 (G)
carrot quinoa tabbouleh, marcona almond, ras el hanout, citrus, habanero zhug

HALIBUT 48 (g)
parsnip, spring peas, radish, pickled enoki mushroom, baharat lemon emulsion

HAWAIIAN DAYBOAT SELECTION MP
chef curated daily

STEAK FRITES 44 (G)
10 oz prime hanger steak, truffle parmesan fries, arugula salad, red wine demiglace

CHEFS CUT STEAK MP
chef curated daily

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

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