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*