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Lunch Menu

Served 11am-2:30pm Monday-Friday

SMALL BITES

CABANA MEZZE  17  V
house made yogurt naan, hummus with harissa, marinated olives 

ARTISAN CHEESES  18  V
three cheese selections, fig and date marmalade, marcona almonds, grilled ciabatta

ROASTED TOMATO GAZPACHO  14 GV
pickled cucumber, haas avocado, arbequina olive oil, micro cilantro

OYSTERS ON THE HALFSHELL  22  G
half dozen, presereved meyer lemon mignonette

FRITO MISTO  20  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

HEIRLOOM TOMATO SALAD  18  GV
stracciatella, compressed melon, roasted tomato vinaigrette, micro basil

ENTREES

LOCAL MUSHROOM TAGLIATELLE  29  V
spigarello, butternut squash, reggiano

HAWAIIAN YELLOWFIN TUNA TARTINE  26
haas avocado, tomato and olive tapenade, aioli, arugula, milk bread toast  

DUNGENESS CRAB ROLL  33
celery, chives, california paprika, milk bread roll, malt vinegar chips

GREEN CHILE CHICKEN TACOS  18. G
pickled cabbage, cotija, crushed avocado

GRILLED ROSIE’S CHICKEN SANDWICH  21
pear and ginger marmalade, gruyere, aioli, arugula, telera roll 

NIMAN RANCH CHEESEBURGER  23
DOP fontina, tomato, iceberg, pickled red onion, dill pickle, aioli, milk bread bun

STEAK FRITES  39  G
Rosewood Ranch wagyu 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*