Our Menu

Roasted bone marrow | hand-cut tartare | Meyer lemon + rosemary sourdough | parsley + pickled onion salad with capers and radishes

ribeye | Manchego | puff pastry | chimichurri

leek confit | white wine | smoked paprika maitre d' butter | Parmigiano Reggiano baguette

MSC certified sustainable Rhode Island squid for healthy oceans | Calabrian chili remoulade | fried lemon

goat cheese | prosciutto di Parma | sherry vinaigrette

fresh Burrata over grilled sourdough | sun-dried tomato relish | garlic confit | herb oil

spicy marinated sushi grade ahi | crispy plantain tostones |avocado creme fraiche

Baker and the Cake Maker | seasonal compound butter

Romaine | brown butter crouton | Parmigiano Reggiano

heirloom tomato | English cucumber | pickled red onion | Kalamata olive | roasted red pepper | feta | honey-lemon basil vinaigrette

Yeung farms tomato and mozzarella salad | Meyer lemon | Arbequina EVOO | Moldon sea salt

seasonal vegetables | fresh herbs | thoughtfully selected market ingredients

Ask your server what we've brought in
today

arugula salad | grilled peaches | roasted sweet corn | goat cheese | peach vinaigrette | toasted pine nuts | pickled red onions

11 oz Sirloin | house-cut fries | blistered Fresno peppers | red wine shallot bordelaise

nectarine-ginger shoyu glaze | baby bok
choy | jasmine rice |furikake

dino kale | roasted marbled potatoes | mission fig
jus

Spinach-basil pesto | snap peas | Ciliegine
mozzarella | heirloom tomatoes

chimichurri | roasted heirloom baby carrots | cipollini onions | fingerling potatoes

Foggy Dew mushroom espagnole | roasted broccolini | English pea risotto

brown butter glaze | herbs

yellow & red beets | whipped goat cheese | citrus vinaigrette

fingerling and marbled potatoes | garlic confit | fresh herbs

roasted garlic | Meyer lemon aioli

EVOO | Maldon salt