Our menu is all about keeping it simple yet insanely delicious. Our experience comes from grand restaurants, but now it’s all about creating food that’s approachable and seriously tasty. Every dish is cooked to perfection, embracing the flavors of the season, and, most importantly, meant to be a good time. We want our food to be the kind you crave, meant to be savored and shared in the company of good friends.
We will accommodate just about any dietary restriction and allergy. Please notify us prior to your reservation to ensure enough time for our team to make the necessary adjustments to create something special.
Raw Bar
Raw Oysters – Four Kusshi Oysters, Aguachile Gelée, Pickled Shallot
Crab Salad – Lump Crab, Crème Fraiche, Gem Lettuce, Meyer Lemon
Scallop Crudo – Coconut Leche de Tigre, Jalapeño, Shallot (add 10g Caviar +30)
Tuna Crudo – Tomatoes, Avocado, Basil
Caviar – 20g Beluga Hybrid, Buckwheat & Nori Madeleines, Crème Fraiche
Breads + Spreads
Focaccias Olive Oil
Focaccias “Pizza” Butter
Focaccias Cheese Fondue, Red Wine Onion Jam
Appetizers
Baby Gem & Snap Pea Crudite – Housemade Ranch, Herb Crumble
Beet Salad – Fennel, Goat Cheese, Pistachio Rye Crumble
Green Salad – Red Leaf Lettuce, Radish, Green Goddess
Caesar Salad – Chicories, Potato Chips, Boquerones, Parmesan
Grilled Peaches – Swiss Chard, Miso, Buckwheat Crumble
Tempura Mushrooms – Maitake Mushrooms, Lemon, Nori Aioli
Grilled Shrimp – Bib Lettuce, Radish, Aji Amarillo, Picked Red Onion
Corn Tortellini – Chanterelle, Black Truffle, Pickled Corn
Ricotta Cavatelli – Pea Tendril Pesto, Ricotta, Pine Nuts, Lemon
Entrees
Tagliatelle – Tomato, Parmesan, Calabrian Chili, Basil
Charred Cabbage – Apple, Farro, Rosemary
Seared Striped Bass – Summer Beans, Squash, Lemon Verbena Nage
Sauteed Scallops – Carrot Curry, Forbidden Rice, Thai Basil
Petaluma Chickens – Roast Breast, Confit Leg, Mushroom, Potato Puree
“Royale w/ Cheese” Burger – Raclette, Red Wine Onions, Special Sauce, French Fries
Prime Filet Mignon 8oz – Chickpea Frites, Spring Onion, Beef Jus Aioli, Bordelaise
* Menu subject to change based on availability and pricing.
*A 4% service charge will be added to all bills. Based on our state laws we cannot allocate a part of your gratuity to the kitchen, however they are an integral part of our service. This charge will directly support our kitchen team allowing them to be part of the service, our way of equalizing the team. If you would like this charge removed, please ask your server.
Chef Chris Flint-CHEF | Michele Carter-CDC | Jonathan Rosenson–SOMM | Chad Austin-MIXOLOGIST
