DINNER

Menu subject to change, please use this as a sample only.

Last updated: Feb 6th, 2025.

House Focaccia — Capers, Garlic, Herb Ricotta, Black Garlic — Small 9 Large 15

Chicory Salad — Wasabi Creamy Sherry Vinaigrette, Candied Almonds, Blue Cheese, Delicata Squash — 18

Roasted Beet Salad — Goat Cheese Mousse, Yuzu Vinaigrette, Blood Orange, Pickled Shallots, Microgreens — 19

Hamachi Crudo — Pickled Fresno Chile, Yuzu, Soy, Crispy Garlic, Blood Orange — 26

Fresh Burrata — Roasted Delicate Squash, Tomato Purée, Sage, Saba, Pistachio Oil, Frisée — 22

Margherita Flatbread — San Marzano Tomato, Mozzarella, Basil — 17 / add Proscuitto +7

Seasonal Flatbread — Duck Confit, Hoisin Sauce, Roasted Pineapple, Sliced Jalapenos, Micro Cilantro — 24

Roasted Cauliflower — Romesco Sauce, Cherry Tomatoes, Hummus, Garlic Tahini, Pickled Sultanas, Sesame — 27

Housemade Agnolotti — Ricotta Cheese, Wild Mushrooms, Sage, Calabrian Chili, Parmesan Cheese - 39

Housemade Gnocchi – Parmesan Cheese, Capers, Cherry Tomatoes, Bacon, Creamy Lemon Sauce – 39

Dungeness Crab Risotto – Roasted Corn, Cream, Ricotta Salata, Blood Orange – 49

Alaskan Halibut – Spinach Puree, Roasted Sunchokes, Ikura, Fennel, Lemon Beurre Blanc, Herb Oil – 55

Five Spice Duck Breast – Miso Butternut Squash Puree, Glazed baby Carrots, Red Wine Sauce, Grapes – 59

Salmon Creek Pork Chop — Anson Mills Grits, Korean Braised Cabbage, Gochujang Sauce — 52

Grass-Fed New York Strip 15 oz — Mashed Potatoes, Maitake Mushroom, Soy Pepper Demi — 65

Executive Chef: Antonio Palma

We happily accommodate all dietary restrictions without ridicule whenever possible.

Dinner

OPEN DAILY
5 – 10 PM