DINNER

Warm Demi Baguette  
butter, balsamic, olive oil  (v)

Pumpkin Soup 
pickled persimmon, rye croutons, savoury oil  (v, cbgf) 

Chicken Liver Pate
huckleberry jam, country bread (cbgf)

Salt & Pepper Octopus
blistered shishito, red pepper hummus  (gf)

Salad of Arugula & Figs 
crispy shallot, copa, balsamic, smoked almonds  (cbv, cbgf)

Baby Kale Caesar 
parmesan, sourdough crouton, anchovy* (cbgf)

Slow Roast Weiser Farm Beets
goat cheese croquettes, pudwill farms blackberries (v)

Burrata & Avocado
winter citrus, radish, toasted bread (cbgf)

Hamachi
pomegranate, radish, sea salt, olive oil*

Ahi Tuna Poke
spicy ceviche sauce, avocado mousse, radish, potato chips*  (gf)

Lobster Donuts
maine lobster, ginger, cilantro, drawn butter

 

Brussels Sprouts
medjool dates, candied walnut, goat cheese (v, gf)

Red Coconut Curry
cauliflower, sunchoke, carrot, ginger, chili, cilantro (v, gf)

Cauliflower Schwarma
zaatar yogurt, avocado-cilantro puree, red walnuts (v, gf)

Wild Mushroom Risotto
arborio rice, chanterelle, porcini, parmesan  (v, gf)

Cavatelli Ragout Napoletano
di stefano ricotta, san marzano tomato, beef shortribs (cbgf)

Roasted Diver Scallops
apple, sunchoke, cider veloute*  (gf) 

Herb Crusted Alaskan Halibut
potato gnocchi, spinach, champagne sauce*  (cbgf)

Pan Roast Wild King Salmon
roast summer squash, lobster, tomato* (gf)

Roast Maple Leaf Duck Breast
mission figs, beets, caramelized endive*  (cbgf)

12 Hour Braised Short Rib
carrot, swiss chard, red wine jus (cbgf)

Creek Stone Farms Rib Eye
peppercorn sauce, celery root, white mushroom, mashed potato* (gf)

10 oz Bone-In Filet
scalloped potato, asparagus* (gf)

Chef’s Beef Wellington for Two
anson mills polenta, creamy mushroom, asparagus, creamed spinach, jus marchand du vin*

Sauteed Broccolini 
lemon, garlic, chili (v, gf) 

Creamed Spinach (v, gf)

Steak Cut Fries (v, gf)

v = vegetarian, cbv = could be vegetarian, gf = gluten free,

cbgf = could be gluten free

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness. Ask your server which dishes can be made gluten free or without dairy.

Corkage $25 (Per 750ml bottle, 2 bottles MAXIMUM) – Dessert Fee $5/person

LUNCH

JARS / POTTED

Marinated Olives 8 (v, gf)

Salmon Tartare
cucumber, dill crème fraiche, toast 12 (cbgf)

Chicken Liver Mousse 
toast, pickles 12 (cbgf)

‘Nduja Tomato Jam
tomato jam, mustard seeds 12 (cbgf)

Shrimp Cocktail 15 (gf)

Hummus
za’atar yogurt, pita 12 (v, cbgf)

Dungeness Crab Salad
avocado, ginger, chive, toast 19 (cbgf)

APPETIZERS

Warm Demi Baguette
butter, balsamic, olive oil (v)

Avocado Toast
sunny egg 12 (v)

Tuna Tartare
avocado, scallion, lemon, herbs, potato chips* (gf)

Hamachi
pomegranate, radish, sea salt, olive oil* (gf)

New England Clam Chowder
clams, bacon  

Seasonal Soup of the Day  

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness. Ask your server which dishes can be made gluten free or without dairy.

Corkage $25 (Per 750ml bottle, 2 bottles MAXIMUM) – Dessert Fee $5/person

SALADS

Lobster Cobb
iceberg, avocado, tomato, bacon, egg, blue cheese, sweet corn, red onion (cbv,gf)

Chicken Waldorf
frisee, lollo rosso, raisin, walnut, goat cheese, grapes, jidori chicken  (cbv, cbgf)

Tuna Nicoise
seared big eye, haricots verts, fingerling, red onion, egg, olive, lemon vinaigrette* (cbgf, gf)

Filet Steak Salad
root vegetables, sherry mustard-bacon vinaigrette* (gf)

add to any salad: shrimp / salmon / chicken  / lobster

 

ENTREES

Grilled Cauliflower Steak
couscous salad, yogurt (v, gf)

Grilled Organic Salmon
potato & asparagus salad, white wine veloute* (gf)

Braised Beef Shortrib
polenta, charred broccolini (cbgf)  

Filet Steak
fingerling potato, haricots vert, red wine sauce* (gf)

Herb Crusted Alaskan Halibut
potato gnocchi, spinach, champagne sauce* (cbgf)

Korean Fried Chicken 
stir fry broccolini, ginger, fresnos

SUNDAY BRUNCH & THE ROAST

BOTTOMLESS ~ 19/ PERSON 

mimosa, bloody mary &/or margarita

bottomless available with purchase of a menu item / last order for bottomless 2pm

 

BRUNCH (10am to 2pm)

Pastry Basket
croissant, muffin, banana bread, scone, housemade jam, butter

Granola Parfait
housemade granola, yogurt, farmer’s market berries

Tuna Tartare
avocado, scallion, lemon, herbs, white soy, potato chips*

Caesar Salad
little gem, romaine, parmesan, crouton, anchovy (cbgf)*

Breakfast Croissant
turkey, spinach, swiss, soft scrambled eggs

Lobster Cobb
romaine, avocado, tomato, bacon, egg, blue cheese, sweet corn, red onion

Double Decker Breakfast Burger
two 4 oz. prime beef patties, bacon, fried egg, dijonaise, American cheese*

Fish & Chips
line-caught cod, blonde ale batter, tartar sauce, malt vinegar 

French Toast “Dip” 
thinly sliced steak, soft scrambled eggs, caramelized onion & maple au jus*

Eggs Benedict
organic poached egg, nueske ham, english muffin, hollandaise*

Crab Benedict
organic poached egg, english muffin, spinach, hollandaise*

Smoked Salmon Eggs Florentine
scottish salmon, organic poached egg, english muffin, spinach, hollandaise*

Big Boy Breakfast
sausage, fried eggs, bacon, beans, tomato, fried bread*

Rise & Shine
organic poached eggs, bacon, sausage, toast*

Lemon-Poppy Seed Pancakes
pudwill farms berries, english cream

French Toast
house-made berry jam

THE ROAST (11:30am to done) . . .

Roast Salmon

Roast Beef, horseradish cream 

Roast Half Chicken, sage & onion stuffing 

British Style Veggies in the Hole 

Trimmings: brussels sprouts, carrots, peas, roast potatoes,
cauliflower & cheese, gravy, Yorkshire pudding

SIDES

Sausage 

Bacon 

Breakfast Potatoes 

Toast 

Fruit

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness. Ask your server which dishes can be made gluten free or without dairy.

Corkage $25 (Per 750ml bottle, 2 bottles MAXIMUM) – Dessert Fee $5/person

BAR MENU & HAPPY HOUR

ALL BAR SNACKS & BITES 1/2 OFF DURING HAPPY HOUR!!! 

House Rose, Red, White & Sparkling wine by the glass 7

Well Drinks 7  /  Pint House Lager 5  /  House Draft Beer 5  /  House Bottled Beer 5

Select Cocktails 8 / 9

Happy Hour available at Front Bar Monday through Saturday 5pm to 8pm

BAR SNACKS AND BITES

Sweet & Spicy California Pistachios 

Marinated Olives  8

Spinach & Artichoke Dip crostini  18

Crudites market vegetables, mediterranean dips  19

Caesar Salad parmesan, crostini, anchovy  16

Cavatelli Pasta di stefano ricotta, san marzano tomato, beef short rib  17

Meatballs tomato sauce, crostini  15

Tuna Poke leche de tigre, avocado mousse, potato chips  14*

Chicken Wings bleu cheese, hot sauce  14

Mushroom Arancini truffle aioli  13

Pork Belly Sliders hoisin, pickles, sriracha  10

The Double Burger two patties, American cheese, pickles, dijonnaise  16*

DESSERT

DESSERTS  

Baked Alaska
chocolate gelato, hot chocolate sauce

Sticky Toffee Pudding
burnt sugar ice cream

Dark Chocolate Creme Brulee
pistachio cake, pistachio ice cream

Baked Cheesecake
regier farms peaches, ginger, cinnamon, creme fraiche gelato

COFFEE & TEA

Coffee
organic, organic decaf 

Specialty Coffee
espresso, cappuccino, latte  

Organic Hot Tea Selections
english breakfast, royal earl grey, golden chai, peppermint, chamomile  

 PORT, DESSERT & FORTIFIED WINES

Ramos Ruby Port 

Ramos LBV

Dow’s 20 year 

Bailey’s Irish Cream 

Robert Sinskey  “pinot gris late harvest,” Los Carneros, CA, ’12 

Chateau Doisy Daene Sauternes ’05

Godiva Chocolate Liqueurs  White / Dark

LIBATIONS

SPARKLING, WHITE & PINK BY THE GLASS

Yvette Royale – Sparkling wine, lemon juice, creme yvette liqueur

2014 Sparkling, Argyle, Vintage Brut (Willamette, OR) 

NV Sparkling Rose, Ferrari, Brut (Italy) 

2017 Rose, Whispering Angel, “The Palm” (Provence) 

2017 Sauvignon Blanc, The Crossings (Marlborough, NZ.) 

2017 Sancerre, Pascal Jolivet (Loire Valley, France) 

2016 Pinot Grigio, Betulle (Italy) 

2016 Roero Arneis, Morro (Italy)

2017 Albarino, Rias Biaxas (Spain)

2016 Chardonnay, Landmark (Sonoma, CA) 

REDS BY THE GLASS

2017 Malbec, Don David (Argentina) 

2015 Cabernet Sauvignon, J. Wilkes (Santa Maria, CA) 

2016 Pinot Noir, Paul Hobbs “Crossbarn” (Sonoma Coast, CA) 

2016 Cabernet Sauvignon, Quilt (Napa, CA) 

2016 Cabernet Sauvignon, Isosceles (Paso Robles, CA)

 

 

 CRAFT COCKTAILS 

Siam Queen
Tito’s vodka, sparkling wine, thai basil, lime juice

Chai-Tai
Chai-infused rum, lime juice, orgeat, grated cinnamon

Clarified Pina Colada
White & dark rum, cinnamon, vanilla, falernum, demerara syrup, lime & pineapple juice, coconut water

24 Carrot Gold
Botanist gin, aperol, cardamom bitters, carrot juice

Rose All Day
Karma silver tequila, rose wine, lemon juice, muddled strawberry, orange flower water, agave

Sage Advice
hangar 1 mandarin vodka, elderflower, sage, pineapple, lemon juice

Wilshire Mule / Irish Mule
Tito’s Vodka or Bushmills “Red Bush” Whiskey, ginger beer, lime juice