January 3-5

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

COCKTAIL
THE GOOD MULE  |  10
SERVED UP
Spicy Boulder Peak Vodka with Pickett’s Ginger Beer and Pomegranate, Grapefruit & LIme Juice. Refreshing and Spicy

​WHISKEY OF THE WEEK
​BRENNE FRENCH SINGLE MALT |  14
SERVED UP OR ON THE ROCKS
Notes of banana, tropical fruits, and warm spices like cinnamon and clove

Sunday 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

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