Dinner Menu

Bread Service | 5.15
2 pieces, hand packed ricotta cheese, capay valley evoo

Chicken Liver Mousse | 18.55
mustard fruit, frisée, crostini

Scotch Egg | 14
chorizo, chino valley farms soft boiled egg, romesco sauce

Steak Tartare* | 23
charred avocado, egg yolk, crostini

Spanish Octopus | 23.70
white bean hummus, harissa vinaigrette, herb salad

Ceviche* | 18
local catch, calamansi, salsa macha, coconut milk

Crudo* | 22
local catch, shoyu emolsion, yuzu kosho, daikon radish, seaweed, cucumbre, chives

Pan Seared Scallops | 32
sunchoke puree, green garlic, suncoke chips

Chicken Karaage | 20
butter lettuce, yuzu kosho aioli

Roasted Cauliflower | 17
red curry, cashew, herbs

Watermelon Beet Salad | 15
whipped feta, pistachio, orange zest, mint

Crispy Brussels Sprouts| 15
garlic, honey, balsamic and pecans, grana padano

Heirloom Tomato Salad | 22
stracciatella cheese, fried artichoke hearts, moscatel vinaigrette

Blistered Shishitos | 12
spicy aioli, bonito flakes, furikake

Poke Bowl | 25
daily catch, sushi rice, greens, miso dressing,macadamia nuts, onion, cucumbers, avocado
Vegetarian Option | 21

Roasted Jidori Chicken | 29
gnocchi, pearl onions, mushrooms, artichokes, peas, jus

Snake Farm Rivers Bavette Steak | 45
bordelaise Sauce, Bone Marrow, chimichurri, steak fries

Smoked Salmon | 35
summer succotash, spanish chorizo, shishito peppers

Top Sirloin Steak Salad | 27
roasted vegetables, farro, avocado crema, feta

The Only Burger That Belongs on The Table* | 20.60
cheddar | mayo | onion-tomato jam | lettuce | pickles
(impossible burger patty 4.15)

Tri Color Pappaerdelle | 24
mussels, local corn, nueske’s bacon, tomatoes

Bucatini | 24
heirloom tomatos, garlic, capers, olives, anchovie, Monterey Bay calamari

Ravioli | 24
Roasted summer vegetables, marinara, arugula pesto

Grimaud Farms Duck | 35
anson mill grits, tomato confit, greens, mustard fruit, balsamic

Bourbon Stonefruit Glazed Pork Chop | 32
grilled brocollini, marble potatoes

Please note:

• Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk to food borne illness, especially if you have certain medical conditions
• Corkage 25 per 750ml
• BYO dessert 2.50 per person
• 20% gratuity added to parties of six or more