Starters

SWEET ONION SOUP 10
Sherry Crème Fraiche, Cheddar Crostini

SEARED DAY BOAT SCALLOPS 18
Fava Bean Puree, Chili Oil, Black Pepper Beurre Blanc

CAYUCOS ABALONE 22
Water Chestnuts, Meyer Lemon Beurre Blanc, Fried Ginger

FIVE MORRO BAY OYSTERS 15
Ginger Mignonette

PRAWN COCKTAIL 15
Housemade Cocktail Sauce, Horseradish

AHI CARPACCIO 18
Hawaiian Sea Salt, Cucumber, Ratatouille Vinaigrette

PIZZA 16
Fried Artichokes, Roasted Garlic, Burrata Cheese 16
Asparagus, Roasted Zucchini, Spicy Tomato Sauce 16
Sardines, Grilled Scallions, Shaved Pecorino 16

Salad

LITTLE GEMS 10
Laura Chenel Goat Cheese, Candied Hazelnuts, Blood Orange Vinaigrette

BEEF CARPACCIO WITH WILD ARUGULA 18
Dijon Aioli, Capers, Shaved Grana Padano

DUCK CONFIT AND BABY FRISEE 15
Creamy Dijon Vinaigrette, Fried Egg, Shaved Manchego

WHOLE LEAF HEARTS OF ROMAINE 12
Caesar Dressing, Garlic Panko, Capers, Spanish White Anchovies

WILD ARUGULA 12
Roasted Beets, Pickled Onions

TUSCAN KALE 12
Citrus Vinaigrette, Pine Nuts, Grated Grana Padano

Entrees

DUO OF GNOCCHI 20
Herb and Pea Gnocchi, Ricotta Gnocchi, Hazelnut Brown Butter

PASTA CARBONARA 23
Housemade Pancetta, Calabria Chili, Farm Fresh Egg

ALASKAN HALIBUT 36
Turnip Puree, Warm Pea Salad, Saffron Beurre Blanc

ROASTED JIDORI CHICKEN 26
Red Pepper Potatoes, Sugar Snap Peas, Wild Mushrooms

PORK CHOP MILANESE 32
Provolone, Black Label Prosciutto, Black Calypso Beans,Windrose Farms Baby Carrots

STEAK FRITES 34
Thick Cut 11 Ounce New York Steak, Parmesan Truffle Fries, Braised Chard

8 OZ FILET MIGNON 40
Truffle Whipped Potatoes, Prosciutto Wrapped Asparagus, Steak Essence

ROASTED RACK OF LAMB 38
Green Garlic Quinoa, Mint and Mizuna Salad

Executive Chef Jacob Moss
A 20% Gratuity will be added to parties of 6 or more

Gluten-Free Menu available upon request