Lunch Menu
Served 11am-2:30pm Monday-Friday
SMALL BITES
CABANA MEZZE 18 V
house made yogurt naan, hummus with harissa, marinated olives
ARTISAN CHEESES 24 V
three cheese selections, fig and date marmalade, marcona almonds, grilled ciabatta
MUSHROOM SOUP 15
tarragon crème, toasted brioche
OYSTERS ON THE HALFSHELL 24 G
half dozen, preserved meyer lemon mignonette
FRITTO MISTO 21 G
crispy calamari, green olives, artichokes, california paprika, lemon aioli
HERBED SKIN-ON FRIES 8 GV
lemon aioli, natural ketcup
YOUNG LETTUCES 16 GV
toasted almonds, shaved manchego, jerez vinaigrette
+ Rosie’s grilled chicken breast 12
ENDIVE AND FENNEL SALAD 18 GV
fennel, chiogga beets, caracara, goat cheese, amlou
ENTREES
ANCIENT GRAIN GATEAU 26 V+
chiogga beets, butternut squash, de pu lentils, quinoa, cucumber and tomato salad
LOCAL MUSHROOM TAGLIATELLE 29 V
broccolini, butternut squash, reggiano, micro basil
DUNGENESS CRAB ROLL 33
celery, chives, california paprika, milk bread roll, potato chips
SEARED YELLOWFIN TUNA TARTINE 32
haricot vert, Girl & Dug tomatoes, tapenade, grated farm egg
GREEN CHILE CHICKEN TACOS 18 G
Rosie’s chicken thighs. pickled cabbage, cotija, crushed avocado
GRILLED CHICKEN PAILLARD 25 G
young lettuces, piccata sauce
NIMAN RANCH CHEESEBURGER 23
american cheese, tomato, iceberg, pickled red onion, dill pickle, aioli, milk bread bun
STEAK FRITES 42 G
prime flat iron, shallot and herb butter, skin-on fries
(V+) VEGAN | (G) GLUTEN-FREE | (V) VEGETARIAN
A 20% Gratuity Will Be Added To All Parties of 6 or more
*Consuming raw or undercooked foods may cause food-borne illness*