Small Bites

Summer tartar tostada, avocado, cucumber, mango, cilantro (VG/GF)

Grilled peach & tomato bruschetta, bocconcini, micro basil (V)

Potato croquette, green goddess whip (VG/GF)

Fresh salad roll, bibb lettuce, fava bean “guacamole,” assorted vegetables, herbed tahini (VG/GF)

Grilled B.C.T. sandwich, bacon marmalade, white cheddar, demi sec beefsteak tomato, sourdough bread

Smoked duck breast on rye crisp, Bing cherry glaze, plumped mustard seed (DF) +$2

Buttermilk fried chicken with overripe peach hot sauce

Charred zucchini roll with whipped tofu, aleppo, mint oil (VG/GF)

Pork belly skewer, grilled apricot glaze, fresno chili rings (GF/DF)

Chicken “yakitori”, sesame, green onion, kewpie mustard (GF/DF)

Cured king salmon, cucumber, dill, house made fennel pollen cracker (DF) +$2

Ahi tuna poke, toasted sesame crisp, avocado, ponzu (DF) +$2

Chilled crab salad pani-puri, avocado, makrut lime leaf oil (DF) +$2

Charred maitake mushroom pani-puri, avocado, makrut lime leaf oil (VG)

Grilled shrimp skewer, harissa aioli, preserved lemon (GF/DF) +$2

Beef carpaccio crisp, parmesan wafer, arugula, lemon oil (GF)

Assorted sushi rolls with black sesame seeds on a wooden serving board, topped with mayonnaise and microgreens.

A dinner table setting with a salad on a black plate, glasses of red and white wine, water, and a floral centerpiece.

Seasonal Salad, Soups & Antipasti

All salads include seasonal greens from local farms

Heirloom Tomato & Stracciatella Salad (V)
Basil, Arbequina olive oil, grilled sourdough crumbs, Maldon salt +$6

Little Gems & Avocado Salad (GF/V)
Green goddess, pickled shallot, toasted sunflower seeds +$2

Watermelon & Feta Salad (GF/V)
Arugula, mint, shaved red onion, tajin, lime dressing

Grilled Peach & Bocconcini Salad (GF)
arugula, aged balsamic vinaigrette

(Upgrade Add Prosciutto ribbons,+$2)

Shaved Zucchini & Summer Squash Salad (GF/V)
Mixed lettuces, Pecorino, dried cherries, toasted pistachios, basil-lemon dressing

Charred Corn & Cherry Tomato Salad (GF/V)
Little gems, cotija, chipotle chili, cilantro-lime dressing

Arugula & Stone Fruit Salad (GF/V)
Fried almonds, tarragon-champagne vinaigrette

Soup

upgrade from salad to Soup FOR +$6.50 per person or AS AN ADDITIONAL course for +$10.50 per person

Chilled Melon Soup (V)
Mint oil, crème fraiche

Chilled Heirloom Tomato Gazpacho Soup (DF/V)
Cucumber escabeche, basil oil

Chilled Sweet Corn Velouté Soup (V)
Brown butter, chives

Family Style Antipasti

Add Shared Antipasti in addition to your First Course for +$7 per person

Whipped Ricotta Antipasti (V)
Calabrian hot honey, grilled apricot, pistachio dukkah, sourdough crostini

Blistered Shishito Peppers Antipasti (GF/DF/V)
Smoked Sea salt, preserved lemon aioli, crispy garlic

Marinated Heirloom Tomatoes Antipasti (GF/VG)
Aged balsamic, basil oil, shaved fennel, Castelvetrano olives, caper “popcorn”

Entrée

New York Strip (GF/DF)
Porcini-black pepper crust, charred broccolini, green olive chimichurri, smoked sea salt +$5

Grilled Flank Steak (GF)
Urfa chili-citrus rub, slow-roasted tomato conserva, roasted fennel, crispy shallot topping, arugula & balsamic jus

Bistro Filet (GF)
Herb-garlic crust, summer ratatouille, basil jus

Cabernet-Braised Short Rib (GF)
Caramelized corn succotash, blistered cherry tomatoes, pickled red onions, corn shoots +$12

Grilled Tri-Tip (GF)
Santa Maria–style rub, overripe peach salsa, rapini, puffed wild rice, charred scallion jus

Herb-Grilled Airline Chicken Breast (GF)
Charred zucchini, garlic confit, oregano, preserved lemon jus

Chicken Thigh A La Plancha (GF)
Grilled eggplant, tomato-mint & cucumber relish, feta, red wine vinegar jus

Lemon & Garlic Roasted Brick Chicken (GF)
Olive oil braised Gigante beans with sun dried tomato & braised Swiss chard, fried rosemary, za’atar jus

Harissa-Marinated Sauteed Chicken Breast (GF)
Roasted patty pan squash, cucumber raita, shaved fennel & herb salad, red chermoula

Buttermilk Fried Chicken
Nashville Hot honey, charred green beans, summer slaw +$10

Roasted Salmon (GF/DF)
Citrus–dill essence, English peas, pencil asparagus, confit lemon-cornichon vinaigrette dill oil +$5 (Upgrade to king salmon +$10)

Pacific Halibut A La Plancha (GF/DF)
Sauteed baby zucchini & sunburst squash, caper-green olive, preserved lemon & oregano relish, basil oil +$10

Grilled Gulf Shrimp (GF/DF)
Smoked paprika & garlic mop, grilled Romano beans, charred scallion salsa verde, lemon “cheek” +$4

Seared Diver Scallops (GF)
Brown butter & thyme baste, glazed wax beans, haricots verts, tarragon-beurre noisette (veal jus) Crispy pancetta, pea shoots +$8

Grilled Lobster Tail (GF)
Marinated artichokes, Sicilian eggplant caponata, kalamata olive butter +$25

Roasted Petrale Sole (GF)
Olive oil & fennel pollen rub, blistered cherry tomatoes on the vine, braised fennel, white wine–butter caper sauce, Italian Parsley

Grilled Heritage Pork Loin (GF)
Fennel-coriander rub, glazed snow & snap peas, stone fruit mostarda, “Dijonaise”

Slow-Roasted Pork Shoulder (GF/DF)
Sauteed mixed summer squash, heirloom tomato-basil relish, smoked paprika, garlic jus

Grilled Lamb Loin (GF)
Sauteed toybox sweet peppers, minted yogurt, pickled shallots, rosemary-lemon jus +$15

Roasted Duck Breast (GF)
Five-spice & orange glaze, grilled plums, wilted summer spinach, blackberry jus +$15

Grilled Cauliflower Steak (VG)
Smoked almond romesco, blistered sun gold tomatoes, preserved lemon, toasted Marcona almond, arugula, charred scallion oil

Pomegranate Glazed & Roasted Eggplant (V)
Cauliflower labneh, tahini drizzle, grilled apricots, mint, Aleppo chile, sesame dukkah, watercress

Summer Vegetable Farrotto (V)
Grilled zucchini, roasted sweet peppers, demi-sec cherry tomatoes, lima beans, basil-sherry vinaigrette, pickled red onion, grated sheep’s milk Pecorino

House made Rigatoni (V)
Summer tomato sugo, basil, Ricotta salata

House made Gemelli (V)
Grilled, diced zucchini and gold bar squash, lemon-pecorino cream, mint oil, gremolata

House made Gnocchetti sardi (V)
Sweet corn & demi sec cherry tomatoes, confit eggplant, bocconcini, basil pesto, Calabrian chili oil

*additional vegan options available

*Upgrade any beef to
Flat Iron +$4, New York +$5, Skirt Steak +$8, Ribeye +$12 Filet +$15

Akaushi Wagyu & Snake River Farms Upgrades available - check with our team

Person holding a bowl of pasta salad at an outdoor dinner party, with guests seated at a white tablecloth-covered table.

Potatoes and Grains Sides

Olive oil whipped yukon gold potatoes, cultured butter, chive (GF/V)

Roasted fingerling potatoes, sea salt, rosemary (GF/VG)

Lemon–herb basmati rice, parsley, olive oil (GF/VG)
Warm Farro, garlic confit, thyme(VG)

Creamy parmigiano polenta, cracked pepper, chives (V)

Brown butter orzo, toasted breadcrumb, parsley (V)

Steamed jasmine rice, flaky salt, olive oil (GF/VG)

Roasted baby new potatoes, olive oil, Maldon salt (GF/VG)

Herb couscous, mint, lemon zest (VG)
Parmesan polenta cake, fontina, roasted shallots (GF/V)
Wild rice pilaf, toasted pecan, scallion(GF/VG)
Potato gratin, gruyère, thyme (upgrade with truffle $2) (GF/V)
Saffron rice, preserved lemon, olive oil (GF/VG)
Crispy smashed potatoes, garlic oil, parsley (GF/VG)
Herbed risotto cakes, lemon zest, basil (GF/V)