DINNER

Warm Demi Baguette  
butter, balsamic, olive oil  5 (v)

Cream of Mushroom Soup 
crispy kale, truffle oil  12 (v, gf) 

Chicken Liver Pate
huckleberry jam, country bread 14 (cbgf)

Salt & Pepper Octopus
blistered shishito, red pepper hummus  21 (gf)

Salad of Arugula & Apple
crispy shallot, copa, balsamic, smoked almonds 15 (cbv, cbgf)

Baby Kale Caesar 
parmesan, sourdough crouton, anchovy 16* (cbgf)

Slow Roast Weiser Farm Beets
goat cheese croquettes, pudwill farms blackberries 13 (v)

Burrata & Avocado
winter citrus, radish, toasted bread 19 (cbgf)

Hamachi
pomegranate, radish, sea salt, olive oil 19*

Ahi Tuna Poke
spicy ceviche sauce, avocado mousse, radish, potato chips 18*  (gf)

Lobster Donuts
maine lobster, ginger, cilantro, drawn butter 19

 

Brussels Sprouts
medjool dates, candied walnut, goat cheese 14 (v, gf)

Red Coconut Curry
cauliflower, sunchoke, carrot, ginger, chili, cilantro 15 (v, gf)

Cauliflower Schwarma
zaatar yogurt, avocado-cilantro puree, red walnuts 19 (v, gf)

Wild Mushroom Risotto
arborio rice, chanterelle, porcini, parmesan 18 / 24 (v, gf)

Cavatelli Ragout Napoletano
di stefano ricotta, san marzano tomato, beef shortribs 25 (cbgf)

Pan Roasted Filet of Branzino
peas, carrot, lobster, blossoms 38*  (gf) 

Herb Crusted Alaskan Halibut
potato gnocchi, spinach, champagne sauce 39*  (cbgf)

Roast Maple Leaf Duck Breast
celery root, pinklady apple, cabbage, smoked ham, potato 38*  (cbgf)

12 Hour Braised Short Rib
swiss chard, root vegetable hash 27 (gf)

14 oz Dry Aged New York Steak
spinach ricotta turnover, au poivre sauce 45* (gf)

Chef’s Beef Wellington for Two
seasonal trimmings, red wine gravy  43*/person

Sauteed Broccolini 
lemon, garlic, chili 10 (v, gf) 

Creamed Spinach 10(v, gf)

Steak Cut Fries 10(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  5 (v)

Avocado Toast
sunny egg 12 (v)

Tuna Tartare
avocado, scallion, lemon, herbs, potato chips 19* (gf)

Hamachi
pomegranate, radish, sea salt, olive oil 22* (gf)

New England Clam Chowder
clams, bacon 14 (gf)

Seasonal Soup of the Day  (ask server)

*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 31 (cbv,gf)

Chicken Waldorf
frisee, lollo rosso, raisin, walnut, goat cheese, grapes, jidori chicken  24 (cbv, cbgf)

Tuna Nicoise
seared big eye, haricots verts, fingerling, red onion, egg, olive, lemon vinaigrette 26* (cbgf, gf)

Filet Steak Salad
root vegetables, sherry mustard-bacon vinaigrette 28* (gf)

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

 

ENTREES

Grilled Cauliflower Steak
couscous salad, yogurt 23 (v, gf)

Grilled Organic Salmon
potato & asparagus salad, white wine veloute 26* (gf)

Braised Beef Shortrib
polenta, charred broccolini 26 (cbgf)  

Filet Steak
fingerling potato, haricots vert, red wine sauce 32* (gf)

Herb Crusted Alaskan Halibut
potato gnocchi, spinach, champagne sauce 34* (cbgf)

Korean Fried Chicken 
stir fry broccolini, ginger, fresnos 24

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 14

Granola Parfait
housemade granola, yogurt, farmer’s market berries 12

Tuna Tartare
avocado, scallion, lemon, herbs, white soy, potato chips 19*

Baby Kale Caesar Salad
parmesan, crouton, anchovy 18* (cbgf)

Lobster Cobb
romaine, avocado, tomato, bacon, egg, blue cheese, sweet corn, red onion 31

Double Decker Breakfast Burger
two 4 oz. prime beef patties, bacon, fried egg, dijonaise, American cheese 21*

Fish & Chips
line-caught cod, blonde ale batter, tartar sauce, malt vinegar 19

French Toast “Dip” 
thinly sliced steak, soft scrambled eggs, caramelized onion & maple au jus 20*

Eggs Benedict
organic poached egg, nueske ham, english muffin, hollandaise 16*

Crab Benedict
organic poached egg, english muffin, spinach, hollandaise 19*

Smoked Salmon Eggs Florentine
scottish salmon, organic poached egg, english muffin, spinach, hollandaise 18*

Big Boy Breakfast
sausage, fried eggs, bacon, beans, tomato, fried bread 19*

Rise & Shine
organic poached eggs, bacon, sausage, toast 17*

Lemon-Poppy Seed Pancakes
pudwill farms berries, english cream 16

French Toast
house-made berry jam 16

THE ROAST (11:30am to done. Once we are out…we are out so reservations are a MUST!) 

Roast Salmon  27*/person

Roast Beef, horseradish cream, gravy  29*/person

Roast Half Chicken, sage & onion stuffing  26/person

British Style Veggies in the Hole  19/person

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

SIDES – 4 each

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

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   (REGULAR PRICE / HAPPY HOUR PRICE)

Sweet & Spicy California Nuts  8 / 5

Marinated Olives  9 /6 

Spinach & Artichoke Dip crostini  18 / 10

Salad of Arugula & Apples crispy shallot, copa, smoked almonds  16 / 8

Baby Kale Caesar Salad parmesan, crostini, anchovy  16 / 8

Cavatelli Pasta di stefano ricotta, san marzano tomato, beef short rib  17 / 11

Meatballs tomato sauce, crostini  16 / 9

Tuna Poke leche de tigre, avocado mousse, potato chips  15* / 9*

Chicken Wings bleu cheese, hot sauce  14 / 8

Mushroom Arancini truffle aioli  15 / 9

Slow Cooked Pork Sliders hoisin, pickles, sriracha  10 / 6

The Double Burger two patties, American cheese, pickles, dijonnaise  16* / 11

DESSERT

DESSERTS  – 12 each

Baked Alaska
strawberry gelato, kefir lime meringue

Sticky Toffee Pudding
burnt sugar ice cream

Dark Chocolate Creme Brulee
chocolate meringue, sicilian 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 15 

2014 Sparkling, Sharffenberger, Brut (CA) 15

NV Sparkling Rose, Folktale (CA) 15

2017 Rose, Whispering Angel, “The Palm” (Provence) 15

2017 Sauvignon Blanc, The Crossings (Marlborough, NZ.) 14

2017 Sancerre, Pascal Jolivet (Loire Valley, France) 16

2016 Pinot Gris, King Estate (Willamette Valley, OR) 15

2016 Chardonnay, B Side (Napa Valley, CA) 15

REDS BY THE GLASS

2013 Tempranillo, Marques de Murrieta (Rioja, SP) 13

2015 Cabernet Sauvignon, Ballard Lane (Central Coast, CA) 15

2016 Pinot Noir, Paul Hobbs “Crossbarn” (Sonoma Coast, CA) 16

2016 Cabernet Sauvignon, Quilt (Napa, CA) 18

2016 Cabernet Sauvignon, Isosceles (Paso Robles, CA) 25

2016 Syrah, Jaffurs (Santa Barbara, CA) 15

 

 

 CRAFT COCKTAILS – 15 each

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

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

Sgt. Pepper
black pepper-infused gin, cherry ratafia, china china, tonic

“Nice Pear”
cognac, xante, pear, lemon, cinnamon

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

Winter Fashioned
redemption bourbon, brown sugar, cinnamon, chocolate bitters, angostura

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