APPETIZER
BOURBON JALAPENO PRAWN TOAST
Prawns sautéed with jalapeños, sweet onions, garlic & deglazed with bourbon; served over grilled sourdough baguette  |  14

ENTREES
ALASKAN HALIBUT
Pan-seared with an apple, with Brussel sprout & apple salad tossed in a creamy chive dressing over Yukon potato rosti  |  27

- Wine Pairing: Outlot Sauvignon Blanc (Sonoma) 3.5/7/22

BASUQUE STYLE CREAMY PAPRIKA ½ CHICKEN 
Herb rice & delecata squash rings |  18

- Wine Pairing: Imagery Pinot Noir (Clarksburg) 5.5/11/34

LAMB SHANK TAGINE
Pasture-raised lamb, braised in warm Moroccan spices, apricots & served with turmeric couscous  |  21

- Wine Pairing: Quady North Cabernet Franc (Oregon) 7.5/15/46

CLASSIC CHICKEN PARMESAN
With marinara three-cheese ravioli   |  18
- Wine Pairing: Kenwood Yulupa Brut Sparkling Wine 2.5/5/18

DESSERT
​BLOOD ORANGE UPSIDE DOWN CAKE 
With sweet avocado ice cream   |  9

APPETIZER
GARLIC CHEESY BREAD KNOTS
Pizza dough stuffed with garlic & cheese served with pesto & marinara dipping sauce  |  14

ENTREES
ALASKAN HALIBUT
Pan-seared with blood orange & fennel salad, creamy avocado risotto   |  29

- Wine Pairing: Outlot Sauvignon Blanc (Sonoma) 3.5/7/22

WOOD-FIRED ROASTED CHICKEN 
One-half chicken with caramelized spruce tip pear marmalade, sautéed pancetta & broccolini with kabocha squash   |  18

- Wine Pairing: Imagery Pinot Noir (Clarksburg) 5.5/11/34

PORK TOMAHAWK
Fried crispy,  bourbon cherries & served with Yukon mashed potatoes  |  21

- Wine Pairing: Quady North Cabernet Franc (Oregon) 7.5/15/46

CLAM LINGUINE
Clams sautéed with cherry tomatoes, garlic & herbs tossed with linguine in a white wine butter sauce   |  18

- Wine Pairing: Kenwood Yulupa Brut Sparkling Wine 2.5/5/18

DESSERT
WOOD-OVEN ROASTED STUFFED APPLE 
Rosemary vanilla ice cream & salted caramel sauce   |  9

PIZZA
CHICAGO STYLE DEEP DISH PIZZA
Sausage, cheese, pepperoni & marinara  |  16

APPETIZER
DRUNKEN’  PRAWNS
Prawns sautéed with garlic, shallots, fresh herbs & deglazed with Mathilde orange liqueur   |  14

ENTREES
PAN-SEARED ALASKAN HALIBUT
Pancetta walnut & herb crumble, fennel golden beet and mushroom pearl couscous   |  29

- Wine Pairing: Chateau St. Michelle Dry Riesling (Washington) 3.5/7/22

PORK TOMAHAWK
Seasoned flour, butterflied, deep fried, served with a caramelized shallot and apple compote, mashed Yukon potatoes, broccolini & a side of gravy  |  25

- Wine Pairing: Quady North Cab Franc (Oregon) 7.5/15/46

WOOD-FIRED CHICKEN 
Roasted ½ Chicken, with maple mustard sauce, roasted Kabocha squash & sautéed kale   |  20

- Wine Pairing: Imagery Pinot Noir (Clarksburg) 5.5/11/34


JENNER FAMILY BEEF BOLOGNESE
Jenner Family Beef tossed with Linguine in a rich marinara sauce    |  16

- Wine Pairing: Ruta 22 Malbec (Argentina) 4/8/25

DESSERT
PORT WINE POACHED PEAR 
Caramelized in the wood-fired oven, served with pear sorbet & hazelnut rosemary crumble   |  9

​HAM BENEDICT
Thinly sliced smoked ham, poached eggs, hollandaise, on toasted English muffins with herb-roasted fingerlings  |  14
  
FRENCH TOAST + BERRY PRESERVES
With organic maple syrup & chantilly cream  | 12

VEGETABLE SCRAMBLE
Three-egg scramble, over sweet potato and fresh vegetable hash & topped with arugula salad  |  13

STEAK & EGGS
With fingerling potatoes  |  16

PIZZA / APPETIZER
TUSCAN WOOD-FIRED BREAD BOWL
Wood-fired bread bowl stuffed with creamy ricotta, burrata cheese, Italian meatballs, marinara, mushrooms & spinach   |  16

ENTREES
PAN-SEARED ALASKAN HALIBUT
Cashew chive crumble, braised napa cabbage, saffron sauce & baby beets   |  29

- Wine Pairing: Cline Viognier (Central Coast) 4.25/8.5/26.5


PORK TOMAHAWK
Grilled with a rose apple mostarda, sauteed garlic broccolini & herb roasted fingerling  |  25

- Wine Pairing: Sobon Estate Barbera (Amador County) 4/8/25


WOOD-FIRED CHICKEN 
Roasted one-half chicken tossed in a Chanterelle sauce, served with crispy Brussels, bacon & parsnip puree   |  20

- Wine Pairing: Imagery Pinot Noir (Clarksburg) 5.5/11/34


BAKED CREAMY PESTO RIGATONI
With cherry tomatoes   |  16
     -  Add Sausage +3
     -  Add Chicken +3
     -  Add Shrimp +5

- Wine Pairing: Quady North (Oregon) 7.5/15/46


CHOCOLATE VOLCANO CAKE 
Served with a shot of Zen de La Creme ( lit on fire ) & vanilla ice cream   |  9

COCKTAIL
​THE BAD ASS  |  10
SERVED ON THE ROCKS
Vanilla Boulder Peak Vodka, Passion Fruit Puree, Fresh Lime Juice & Pickett’s Ginger Beer - so good it’s BAD

​
​WHISKEY OF THE WEEK
BASIL HAYDEN DARK RYE |  12
SERVED UP OR ON THE ROCKS
A Blend of Kentucky Rye, Canadian Rye & California Port
PALATE: Complex blend of caramel, dried fruit, and oak with back notes of spice and a rounded mouth feel
FINISH: Lingering dried fruit with a hint of sweetness & rye spice.

2nd BIRTHDAY SPECIALS!
SUNDAY, JANUARY 12th
(11-7pm)

$2 TRI-TIP  SLIDERS
$2 MIMOSA
$2 DRAFT BEER/CIDER
​​
==============
​
SUNDAY BRUNCH SPECIALS
(11-3pm)

HAM BENEDICT
Thinly sliced smoked ham, poached eggs, hollandaise, on toasted English muffins with herb-roasted fingerlings  |  14
  
BACON PANCAKES WITH LOCAL RASPBERRY PRESERVES 
With organic maple syrup & chantilly cream  |  12

VEGETABLE SCRAMBLE
Three-egg scramble, over sweet potato and fresh vegetable hash & topped with arugula salad  |  13

STEAK & EGGS
With fingerling potatoes  |  16

PIZZA / APPETIZER
TUSCAN WOOD-FIRED BREAD BOWL
Wood-fired bread bowl stuffed with creamy mascarpone, ricotta, pancetta, salami, artichoke hearts & roasted garlic   |  16

ENTREES
ALASKAN HALIBUT
Pan-seared with sea bean pesto, crispy fried broccolini, Mountain rose apple & fennel salad  |  29

- Wine Pairing: Murietta’s Well (Livermore) 5.5/11

MUSCOVY DUCK
Pan-seared duck breast finished in the wood-fired oven, confit leg, bourbon cherry demi, caramelized kobucha puree &  baby beets  |  25

- Wine Pairing: Imagery Pinot Noir (Clarksburg) 5.5/11/34

WINTER CARBONARA 
Prosciutto, Mushroom & baby kale tossed in a creamy Carbonara sauce   |  16

Add Shrimp +5
Add Grilled Chicken +3

- Wine Pairing: Chateau Ste Michelle (Washington) 3.5/7/22

DESSERT
CHOCOLATE RED VELVET CAKE 
With orange mascarpone ice cream   |  9