APPETIZER
PORK SHANK WINGS
Smoked with rosemary plum glaze  |  10

ENTREES
MAPLE & MUSTARD ROASTED CHICKEN
Maple & Mustard roasted Draper Valley chicken with bacon jam,  brown sugar delicata squash & crispy brussels sprouts  |  18

- Wine Pairing: Ruffino Modus Super Tuscan (Tuscany) 8/16/19


CRISPY SAGE PACIFIC ROCKFISH
Over creamy goat cheese & kobucha squash polenta topped with arugula salad & prosciutto croutons   |  21

- Wine Pairing: Ramon Bilbao Albarino (Spain) 5/10/31


PRAWNS & PASTA 
Prawns, creamy sundried tomato & basil linguini   |  18

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

DESSERTS
WARM SPICED PLUM CAKE 
With orange-infused house-made ice cream  |  7

SMORES TART   |  7

COCKTAIL
​SPICED HOT CIDER  |  9
SERVED STEAMING HOT
House-made Cinnamon liqueur in steaming hot cider topped with Fall-spiced compound butter.

WHISKEY
DEVIL’S TELL  94°  |  18
SERVED UP OR ON THE ROCKS
NOSE - Hints of Mandarin orange & honeysuckle.
PALATE - Salted English toffee & light toasted oak notes with a hint of leather.
FINISH - Lingers on the palate with a smooth sweet finish.

APPETIZER
CRISPY SHRIMP PO’ BOY SLIDERS
Three Deep fried shrimp on Brioche slider bun with old bay cabbage slaw  |  10

ENTREES
MAPLE & MUSTARD ROASTED CHICKEN
Maple & Mustard roasted Draper Valley chicken with bacon jam,  brown sugar delicata squash & crispy brussels sprouts  |  18

- Wine Pairing: Blindfold White Blend (California Coast) 6/12/37

MOROCCAN SPICED PACIFIC ROCKFISH
Served crispy with a mint yogurt sauce over kale & wild mushroom pearl couscous tossed in lemon   |  21

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

ROTINI PASTA + LOCAL PORK SAUSAGE
Arugula tossed in a roasted pumpkin cream sauce & oregano ricotta   |  16

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

DESSERT
WARM SPICED PLUM CAKE 
With orange-infused house-made ice cream  |  9

COCKTAIL
SPICED HOT CIDER  |  9
SERVED STEAMING HOT
House-made Cinnamon liqueur in steaming hot cider topped with Fall-spiced compound butter.

WHISKEY
OLD GRAND DAD 100°  |  6
SERVED UP OR ON THE ROCKS
​The aroma is full of oranges, vanilla bean, oak, and sweet corn. Brûléed sugars along with more orange and oak appear on the palate with a touch of black pepper. The finish is of moderate length with citrus, toasted barrel sugars, and corn

LOADED POTATO CROQUETTES
Jalapeño, cheddar, and potatoes breaded and fried crispy with seasoned sour cream & chives  |  10

LOCAL PORK LOIN
Apple cider brined; served with rosemary plum chutney, maple cardamom & bacon roasted turnips and crispy brussels sprouts  |  18

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

PAN SEARED PACIFIC ROCKFISH
Served over heirloom carrots, golden beets & crispy chickpeas; topped with lemon dressed arugula salad   |  21

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

PESTO LINGUINE
Basil pesto tossed with linguine and topped with creamy
lemon-herb ricotta & blistered cherry tomatoes  |  18
Chicken +3
Shrimp +4

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

S’MORES TART 
Graham cracker crust, chocolate ganache & whipped marshmallow fluff  |  9

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

PINK RUNAROUND  |  9
SERVED ON THE ROCKS
An old DBC favorite - Silver Tequila & Mezcal mingle with Cherry Heering, Fresh Lime & Pineapple juices to bring you a smoky, fruity (but not too sweet) pink cocktail

Saturday Oct. 19th
International Gin & Tonic Day!
LAUST SPARROW G&T ?


DBC DEVIL’S TELL 94°  |  18
SERVED UP OR ON THE ROCKS
NOSE – Hints of Mandarin orange & honeysuckle.
PALATE – Salted English toffee & light toasted oak notes with a hint of leather.
FINISH – Lingers on the palate with a smooth sweet finish.

BUTTERNUT SQUASH BEIGNETS
With Goat cheese dipping sauce & bacon jam  |  10

LOCAL CENTER-CUT PORK LOIN
With smoky persimmon BBQ sauce & garlicky green beans; served with herb pecan rice  |  18

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

PAN SEARED STEELHEAD
Topped with wild white Chanterelles, over crispy brussel sprout & caramelized fennel pearl couscous  |  21

- Wine Pairing: Parducci Pinot Gris (Mendocino) 4/8/25

BACON ASPARAGUS CARBONARA
Crispy bacon & asparagus sauteed with white wine & garlic tossed with Rotini in creamy carbonara sauce  |  16
Chicken +3
Shrimp +4
Steelhead +4

- Wine Pairing: Murietta’s Well “The Whip” White Blend (Livermore) 5.5/11/34

WOOD-FIRED PEAR & HAZELNUT TART
With house-made wild Candy Cap mushroom ice cream  |  9

HIBIKI HARMONY 86°  |  16
SERVED UP OR ON THE ROCKS
Melted butter and caramelized dates. A hint of fragrant sandalwood develops into warming, oaky spice.

DISTILLERS CHARCUTERIE & CHEESE BOARD
Selection of meats & cheeses with pickled vegetables & spreads; served with warm baguette  |  18

CRISPY FRIED BRUSSELS SPROUTS 
With lemon-herb aioli  |  7

GERMAN WOOD-FIRED PRETZEL 
With smoked sriracha gouda cheese dipping sauce   |  10

WOOD-FIRED ROASTED CHICKEN
½ chicken with rosemary plum glace, pickled fennel, baby kale salad & pecan rice  |  18
- Wine Pairing:  Imagery Pinot Noir (California) 5.5/11/34

ROASTED LEG OF LAMB
With apple mint chutney, mashed yam, sautéed green beans tossed wild mushrooms & almonds  |  21
- Wine Pairing: Ruta 22 Malbec (Argentina) 4/8/25

BUTTERNUT SQUASH STUFFED RAVIOLI
With a brown butter & sage sauce  |  16
Chicken +3
Shrimp +4
Steelhead +4

- Wine Pairing: Murietta’s Well “The Whip” White Blend (Livermore) 5.5/11/34

WOOD-FIRED PEAR & HAZELNUT TART
With house-made wild Candy Cap mushroom ice cream  |  9

PEARAMOUNT  |  11
SERVED ON THE ROCKS
Take a sensory journey with initial aromas of Sambuca, leading you to luscious pear, vanilla (DBC Boulder Peak Vodka) & honey. You will fall in love!

TOKI JAPANESE WHISKEY 86°  |  9
SERVED UP OR ON THE ROCKS
Medium-bodied. Grain-forward, with a honeyed sweetness.. Vanilla, coconut and a ghostly oakiness.​