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
ROASTED TOMATO GAZPACHO 16 G
pickled cucumber, haas avocado, micro cilantro
add dungeness crab +$12
OYSTERS ON THE HALFSHELL 24 G
half dozen, preserved meyer lemon mignonette
FRITTO MISTO 23 G
Rhode Island calamari, green olives, artichokes, California paprika, lemon aioli
HERBED SKIN-ON FRIES 8 GV
lemon aioli, natural ketchup
YOUNG LETTUCES 16 GV
toasted almonds, shaved manchego, jerez vinaigrette
HEIRLOOM TOMATO SALAD 19 GV
Weiser Farms melon, basil scented stracciatella, aged sherry vinaigrette
RED QUINOA AND DE PUY LENTIL SALAD 19 GV
avocado, cucumber, fresno chile, fines herbs
ENTREES
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 YELLOWTAIL TARTINE 34
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 ROSIE’S CHICKEN SANDWICH 21
pear and ginger marmalade, gruyere, aioli, arugula, telera roll
NIMAN RANCH CHEESEBURGER 23
american cheese, tomato, iceberg, pickled red onion, dill pickle, aioli, brioche bun
STEAK FRITES 39 G
prime flat iron, shallot and herb butter, skin-on fries
ADD-ONS
Rosie’s grilled chicken breast 12 I jumbo prawns (3) 15 I king salmon 24
(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*