February 20-23

APPETIZERS
COCONUT SHRIMP
With pineapple jalapeño dipping sauce  |  14

OVEN ROASTED BRIE
With Huckleberry preserves & served with toasted sourdough baguette  |  13

ENTREES
PAN SEARED SALMON 
Walnut apple & chive creme fraiche,  wild mushroom and broccolini creamy white lentil   |  24
- Wine Pairing:  Blindfold White Blend (California Coast) 6/12/37

APPLE CIDER BRAISED PORK SHANK
Braised Pork tender served with house-made baked beans, fried onions & kale salad   |  21
- Wine Pairing:  Quady North Cabernet Franc (Oregon) 7.5/15/46
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RED PEPPER TORTELLINI ALLA VODKA PASTA
With Italian sausage, Roma tomatoes, baby spinach, white wine, chicken stock garlic & herbs, finished with grated Parmesan cheese   |  18
- Wine Pairing:  Sobon Estates Barbera (Amador County) 4/8/25

DESSERT
RUBY CHOCOLATE & PISTACHIO BREAD PUDDING
Topped with a whiskey glaze & served with cherry coconut
ice cream  |  9

COCKTAIL
DARK & STORM
Gosling’s Black Seal Rum with Pickett’s Ginger Beer & Fresh Lime Juice   |  9

​WHISKEY OF THE WEEK
RUSSELL’S RESERVE 10-YEAR-OLD BOURBON 90°
SERVED UP OR ON THE ROCKS
Woody, piney aromatic surface with dry scents of grain and resin beneath. Corny sweetness upfront, then a whisper of butterscotch Full bodied, sweet & clean  |  10

Sunday 11-3pm

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HAM BENEDICT
Thinly sliced smoked ham, poached eggs, hollandaise, on toasted English muffins with herb-roasted fingerlings  | 14

FRENCH TOAST
With Huckleberry & whiskey whipped cream, maple syrup + bacon |  12

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

STEAK & EGGS 
With fingerling potatoes  |  16

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