Summer Menu

Cheese Board (Serves 2-4) – 25^.5

Bucheron (France), Honeybee Gouda (Holland), 18-month aged Cheddar (Ireland), Brillat-Savarin triple cream brie (France), mixed picked medley, Marcona almonds, dried fruit, honeycomb, jam, balsamic reduction, artisan bread

Charcuterie Board (Serves 2-4) – 27^.5

Brasiola (cow), Chorizo Pamplona (pig), Finocchiona (pig), Prosciutto (pig), 18-month aged Manchego, Brillat-Savarin triple cream brie, mixed picked medley, Marcona almonds, dried fruit, honeycomb, balsamic reduction, artisan bread

Soup – 10                   

House Salad – 11^.5                  

 *** add salmon + $10***

Caprese Salad – 14                 

Heirloom tomatoes, fresh mozzarella, fresh basil leaves, basil oil, balsamic reduction, croutons

Classic Wedge Salad – 17^.5                   

Shaved pickled red onions, tomatoes, house-made Gorgonzola blue cheese dressing and bacon crumbles (Petite Wedge $9.50)

Garlic Pomme Frites – 10^.5                   

A generous helping of garlic fries served with ketchup and chipotle aioli (Upgrade with a side of blue cheese dressing $1.50)

Brillat and Jam – 14

A triple cream brie cheese served with house-made preserves, seasonal fruit, and toasted artisan bread

Fried Brussel Sprouts – 11^.5                                    

Cored and fried in peanut oil to a perfect crisp, tossed with red wine vinaigrette and topped with grated Parmigiano Reggiano cheese

Roasted Cauliflower – 11

Roasted cauliflower, cauliflower puree, sliced almonds, Parmesan, salt, and paprika

Blend of 18-month aged Manchego, Honeybee Gouda, 18-month aged Cheddar, Parmigiano Reggiano, and pancetta lardons

Seared Ahi Salad – 19     

Sesame crusted Ahi tuna, steamed rice, and a side salad with a mustard vinaigrette, soft boiled quail egg 

Poke Tostadas – 17^.5

3 wonton tostadas, sushi grade Ahi tuna, tomato, Hass avocado, green onion, house-made sesame soy reduction, vinaigrette, wakame salad, topped with sesame seeds and Sriracha sauce

Risotto Scampi – 19^.5

Jumbo shrimp scampi, risotto,  shaved Parmigiano Reggiano

Bacon-Wrapped Dates with Blue Cheese – 9^.5

Dates wrapped in Applewood smoked bacon, blue cheese foam

Roasted Spanish Chorizo – 11^.5

Sliced chorizo fresco served warm with 18-month aged Manchego cheese and Marcona almond

Steak Tartare-15.5

Prime New York steak, capers, shallots, Dijon mustard, cornichons, toasted bread

Pan Seared Salmon – 27

6oz Faroe Island mustard crusted salmon, topped with a dollop of lemon caper sauce, seasonal ratatouille

 ¼ lb. Organic Beef Burger – 13^.5

Applewood smoked bacon, 24-month aged Irish Cheddar, crispy shallots and chipotle aioli on a toasted brioche bun with a side salad (add a fried egg + $1.50)

 Seasonal Burger – 13^.5

Organic beef patty topped with house made onion ring and blue cheese crumble on a toasted brioche bun with a side salad

Burger Dinner – 25

One each, Organic Beef Burger and Seasonal Burger, with a side salad (add a fried egg + $1.50 each)

Fried Chicken – 26

Buttermilk brined, five spice, boneless thigh, semi-sweet and spicy gastric, scallions, and pickled red onions over a bed of mushroom black truffle risotto

Hoisin Glazed Ribs – 21                    

Slow cooked BBQ ribs, glazed in hoisin sauce, with jasmine rice, blistered hericot verts and scallions

Lamb Lollipops – 28^.5                                                                                                             

Barbere spiced New Zealand lamb lollipops, cous cous, cucumber mint yogurt and a lamb jous

Tacos Three Ways – 18^.5

Three Carnitas (pork) tacos, house-made bacon infused tortilla, pico de gallo (slight spice), mango (spicier), & roasted pineapple (spiciest)

Short Rib – 32^.5

4 hour braised short rib, creamy mashed potatoes, charred broccolini, topped with a beef jus

Steak Frites – 36

8oz Prime New York, garlic frites, house salad, served with a au poivre sauce