CAESAR SALAD
Tender baby kale tossed in a creamy Parmesan, lemon dressing with crispy prosciutto & soft boiled egg |  11 
Add Steelhead +5  |  Shrimp +4  |  Grilled Chicken +3.5

WOOD-FIRED GARLIC BREADSTICKS
Served with a variety of dipping sauces roasted marinara, hummus, roasted eggplant, olive tapenade & pesto |  10

SUMMER SWEET CORN CAPICOLA & BASIL PASTA WITH BURRATA  |  16
Add Shrimp +4  |  Grilled Chicken +3.5

SPICY ITALIAN STYLE SHRIMP OVER CREAMY POLENTA |  19

HERB RUBBED PORK LOIN
With Laust Sparrow peach gin jam, sautéed Zucchini, radicco & creamy potatoes au gratin |  21
- Wine Pairing: Saldo Zinfandel  7/14/43

WOOD-FIRED SUMMER COBBLER
With summer fruit, lavender, rosemary & thyme crust; served with Vanilla Ice Cream |  7

PINK GUAVA DAIQUIRI  |  10   – Friday is National Rum Day!
SERVED UP
Plantation Dark Rum, Pink Guava Puree, Fresh Lime Juice & Simple Syrup – Denny Bar Co. is committed to the fight against scurvy ;)
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ANGEL’S ENVY RYE  100°  |  18
(Finished in Rum Cask)
SERVED UP OR ON THE ROCKS
Aromas of citrus, caramel candy, maple sugar, vanilla, oak, hazelnut, spice, and sherry wood followed by flavors of sweet rum, sherry wood, and soft oak

WOOD-FIRED GARLIC BREADSTICKS
Wood-fired garlic breadsticks served with a variety of dipping sauces – roasted marinara, hummus, roasted eggplant & olive tapenade and pesto  |  10    

HERB RUBBED PORK CHOP
Herb rubbed pork chop with Laust Sparrow gin jam, fennel green cabbage coleslaw & cumin garlic fingerling potatoes  |  19
  - Wine Pairing: Saldo Zinfandel 7/14/43

CREAMY STEELHEAD & ZUCCHINI PASTA
Steelhead, local zucchini & fresh basil tossed in light garlic and white wine cream sauce  |  19
  - Wine Pairing: Blindfold White Blend 6/12/37

WOOD-FIRED SUMMER COBBLER
Wood-fired oven summer cobbler with Hunter Orchard Peaches and lavender, rosemary & thyme crust; served with Vanilla Ice Cream  |  7  
  

MEZCAL MARGARITA FIZZ
SERVED ON THE ROCKS 
Sombra Tequila and house-infused fresno chile tequila with Yuzu, passionfruit, agave & Aquafaba – it’s spicy, smoky, tart and refreshing   |  11

WRITER’S TEARS IRISH WHISKEY 80°
SERVED UP OR ON THE ROCKS
Gently spiced with a burst of ginger & butterscotch with background notes of toasted oak   |  10

WOOD-FIRED EGGPLANT
Wood-fired oven roasted eggplant stuffed with summer vegetables, caramelized sweet onion, ripe tomatoes, capers & green olives; served with Parmesan herb flatbread   |  12    

JUNIPER RUBBED PORK CHOP
Laust Sparrow gin & apricot jam, sauteed fennel & green beans  |  19
- Wine Pairing: Saldo Zinfandel 7/14/43

PASTA POMODORO
Wood-fired oven blistered cherry tomatoes, roasted garlic, and fresh basil tossed with spaghetti in a California olive oil sauce topped with creamy Burrata cheese  |  16
Add Chicken +2 
Add Shrimp +4 
- Wine Pairing: Montecillo Tempranillo 3.5/7/22

GRILLED SWORDFISH
Sauteed corn, zucchini & chickpeas; topped with Avocado cumin lime aioli  |  26
- Wine Pairing: Ramon Bilbao Albarino 5/10/31
  
WOOD-FIRED SUMMER COBBLER 
Hunter Orchard Peaches & lavender, rosemary & thyme crust; served with vanilla ice cream  |  7  
  

​BRAZILIAN BLUEBERRY MOJITO
SERVED ON THE ROCKS
Avua Cachaca, fresh blueberries & mint, fresh lime juice. You want to have this!   |  10
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LEGENT BOURBON  94°
SERVED UP OR ON THE ROCKS
(finished in red wine and sherry cask)
Rich, chewy bourbon character shines through with caramel, crème brûlée, and butterscotch  |  10