August 1-3

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

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