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Lunch

First Course

BLACKENED SCOTTISH SALMON COBB SALAD   16
AVOCADO, SMOKED HAM, BUTTERMILK DRESSING, HEARTS OF PALM
HAMACHI TARTARE   16
AVOCADO MOUSSE, CRISPY RICE CUBES, PEANUTS, YUZU-KOSHO AIOLI, SOY GINGER VINAIGRETTE
HEIRLOOM PEA AND CARROT SALAD   12
MINT-PEA PUREE, ESPRESSO SOIL, GOAT CHEESE, CARROT VINAIGRETTE
SEAWEED SALAD   12
GREEN APPLE, KELP NOODLE, CUCUMBER, MISO-APPLE VINAIGRETTE, CRISPY NORI
SOUP DU JOUR   10
MIXED GREEN SALAD   10
MANCHEGO, WALNUTS, RED WINE SHALLOT VINAIGRETTE
CHOPPED GRILLED VEGETABLE SALAD   14
BURRATA CHEESE, ISRAELI COUSCOUS, RED WINE SHALLOT VINAIGRETTE
CLASSIC CAESAR SALAD   11
TRADITIONAL DRESSING, CRISP PARMESAN
Salad Additions: Chicken 6, Beef or Shrimp 8, Salmon 12
 

Small Plates

SPICED LAMB MEATBALLS   11
GRILLED PITA, SLOW COOKED TOMATO
CHARRED EDAMAME   7
YUZU, CITRUS SALT
RED WINE BRAISED OXTAIL RISOTTO CAKES   9
ROMESCO SAUCE
SLOW POACHED SHRIMP   16
DUNGENESS CRAB SALAD, VODKA COCKTAIL SAUCE
GRILLED FLAT BREAD PIZZA OF THE DAY   12
 

Sandwiches

ROSEMARY GRILLED CHICKEN   14
MOZZARELLA, ROASTED PEPPERS, ARUGULA,PESTO MAYO
CUBAN PULLED PORK SANDWICH   15
PICKLES, CANADIAN BACON, SRIRACHA BBQ SAUCE
TURKEY CLUB   14
SMOKED BACON, AVOCADO, TOMATO, AIOLI
KOBE STYLE BEEF SLIDERS   12
TRUFFLE MAYO, HOUSE MADE PICKLES
 

Main Course

BLACK GARLIC CRUSTED SCOTTISH SALMON   31
ENGLISH-PEA POTATO RISOTTO, HEIRLOOM CARROTS, SOREL, CLAMSHELL MUSHROOMS
RED WINE BRAISED BLACK ANGUS SHORT RIB   34
HORSERADISH PARSNIP PUREE, CHAMBORD, DUXELLE CRUST, BRAISED CARDOONS
CRISPED SKIN MARY'S FARM CHICKEN   31
BLACK TRUFFLE GNOCCHI, SPINACH PUREE, SQUASH BLOSSOM, CRISPY ZUCCHINI, POULTRY JUS
12 0Z AGED NEW YORK STRIP   40
CARAMELIZED ONION POTATO CROQUET, BABY CARROTS, BOURBON PEPPERCORN SAUCE
6 OZ FILET MIGNON   33
CARAMELIZED ONION POTATO CROQUET, BABY CARROTS, BOURBON PEPPERCORN SAUCE
 

Sides

HERB FRENCH FRIES   7
STEAMED ASPARAGUS   9
SWEET AND SOUR JAPANESE EGGPLANT   9
BRAISED WILD MUSHROOMS   9
GARLIC SAUTEED SPINACH   9
TRUFFLED MAC AND CHEESE   12