March 1-3

PAN FRIED POTATO GNOCCHI
Brown Butter Sage Sauce  |  8

Wine Pairing: Cline Viognier 4.25/8.50/26.50

PAN SEARED STEELHEAD
Grilled Asparagus, Mashed Potatoes & Rhubarb Chutney  |  24
​
Wine Pairing: Jigar Raja Cuvee 6/12/37

JENNER RANCH MEATLOAF
Roasted potatoes, Grilled Asparagus & Bacon Jam  |  18

Wine Pairing: Imagery Pinot Noir 5.5/11/34

ASPARAGUS & BACON PIZZA
Roasted Garlic Oil, Roasted Asparagus, Bacon, Roasted Garlic & Goat Cheese |  15

WINE PAIRING – Murietta’s Well Blend 5.5/11/34

TIRAMISU
An Italian Pick Me Up  |  9

FIELD OF DREAMS
SERVED ON THE ROCKS 
St. Vivant Armagnac with Fresh Lemon Juice
& Yellow Chartreuse
12


THAI CHAI RYE TEA
SERVED ON THE ROCKS 
House Infused Chai Rye with Iced Tea,
Coconut Cream & a Splash of Heavy Cream
10


HARVEY WALLBANGER
SERVED ON THE ROCKS 
DBC Boulder Peak Vodka, Fresh Orange Juice &
a float of Galliano
10

BUFFALO TRACE 90°
SERVED UP OR ON THE ROCKS
12

NOTES: Complex aroma of vanilla, mint & molasses.
Pleasantly sweet to the taste with notes of brown sugar
& spice that give way to oak, toffee, dark fruit and anise. 
Finishes long & smooth with serious depth

---