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*